This simple chicken noodle soup recipe tastes so much better than canned soup. You'll be amazed how easy it is to make homemade chicken noodle soup at home. You can sub out the noodles for gluten free if you need a GF version.
Course Soup
Cuisine American
Keyword chicken, noodle, soup
Prep Time 10 minutesminutes
Cook Time 4 hourshours15 minutesminutes
0 minutesminutes
Total Time 4 hourshours25 minutesminutes
Servings 16cups
Calories 115kcal
Author Beth
Ingredients
1wholechicken(3-4 lbs, organic)
2quartswater
4ozdried spaghetti(about 1/4 of a regular size box)
salt and pepper to taste
Instructions
Place whole chicken in a large Ninja crock pot. Be sure to remove the bag of giblets from inside and place them in the pot with the chicken for their nutrients (discard the bag)
Slowly pour in 2 quarts of water or enough to barely cover the chicken
Add a generous amount of salt and pepper. This is a large quantity of water so it takes at least 1 Tablespoon of salt and ½ tsp. of pepper. You can add more later when it's done.
Cover and cook in crock pot for 4 hours or until meat is falling off the bones. (Internal temp should be 165 F or more)
Remove the chicken from the broth and set aside to cool.
To strain the broth, place a colander over a large empty bowl. Line the colander with cheese cloth or paper towels to use as a sieve. Pour the broth through the paper towel-lined colander into the bowl below to strain the broth completely and remove any giblets, excess skin or bones from the water. Broth should come out free from any debris.
Pour clear broth back into the Ninja crockpot and turn heat to high on the Stovetop setting. If you don't have a stovetop setting on your crockpot, you can use a large pot on your stovetop for this part.
Break the spaghetti into 3-4" pieces and stir into broth.
Bring broth to a boil and cook for about 8 minutes until noodles are soft.
While spaghetti cooks, debone the chicken. Be sure to thoroughly check and make sure you have removed all the bones, ligaments, skin and excess fat from the chicken meat.
Once the spaghetti is cooked al dente, remove from heat and add half the chicken meat to the broth, stirring to shred the chicken into smaller pieces.
Use the other half of chicken meat for chicken salad or freeze for later use.
Add more salt and pepper to taste.
Refrigerate in a large bowl with an air-tight lid for 4-5 days.