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German Easy Chicken Noodle Soup Recipe: Oma's Hühner-Nudelsuppe

Make my easy chicken noodle soup recipe, aka Hühner-Nudelsuppe, made from scratch! Yes, you could make this using store-bought chicken broth. But why pay more for something that doesn't taste as great as home-made?

Buy the least expensive chicken you can - whole or parts - and simmer with soup veggies to make a stock that's really flavorful. Then, make your soup.

Ingredients:

Ingredients for Chicken Broth:

• 1 whole chicken, cut into pieces
• 5 - 6 cups (1.2 - 1.4 l) water
• 1 tsp (3 g) VEGETA food seasoning (see Notes/Hints below)
• 1⁄2 tsp (1 g) freshly ground black pepper
• 1 - 2 celery ribs, chopped
• 1 onion, quartered
• 1 - 2 carrots, chopped 
• 1 - 2 parsnips, chopped 
• 1 - 2 leeks, chopped

Ingredients for Chicken Noodle Soup:

• 5 cups (1.2 l) homemade chicken broth from above
• 2 celery ribs, sliced
• 2 carrots, sliced
• 1 onion, chopped
• 1 - 1½cups (38 - 57 g) egg noodles
• 1 - 2 cups (150 - 300 g) diced cooked chicken
• VEGETA food seasoning, to taste
• salt and freshly ground black pepper, to taste
• chopped fresh parsley, to garnish

Instructions:

Instructions for Chicken Broth:

1. Remove any visible fat from the chicken.
2. Put the chicken pieces into a large pot and cover with water.
3. Add the remaining ingredients and bring to a boil. Reduce the heat, cover, and simmer for about 1 hour, until the chicken is tender. Occasionally skim the foam from the top while the broth is simmering.
4. Remove the chicken pieces and set aside. Strain the cooking liquid through a sieve, saving the liquid and discarding the vegetables.
5. Return the broth to the pot to make soup, or let it cool to refrigerate or freeze for later use.
6. Once the chicken has cooled, remove the meat from the bones. Save the meat pieces for a future meal, or use immediately.

Instructions for Chicken Noodle Soup:

1. Pour the broth into a large pot. Add the vegetables and bring to a boil. Reduce the heat and simmer until the vegetables are almost tender, about 15 minutes.
2. Add the egg noodles and simmer for about 8 to 10 minutes, until the noodles are tender.
3. If you’ve just made homemade chicken broth, remove the meat from the bones. Save the nice large pieces for another meal, if desired. Use the smaller pieces, about 1 to 2 cups, for the soup. Otherwise, use leftover cooked chicken.
4. Once the noodles are tender, add the chicken to the soup and season with VEGETA, salt, and pepper.
5. Garnish with parsley to serve.

Notes/Hints:

• When making the soup, you can also add mushrooms, cauliflower, broccoli, peppers, etc. Each additional vegetable adds a different flavor to the finished soup - each absolutely delicious! (it's a great way to clean out the veggie drawer!)
• For a deeper flavor, remove the chicken when it is tender. Separate the meat from the bones and return the bones to the pot. Simmer for up to another 4 hours, then continue with the recipe.
• If you don't have Vegeta, use about 1 teaspoon salt and some freshly ground pepper.
• Instead of egg noodles, you can use pasta. Small shapes work best - and the kids love them.
• Turn this easy chicken noodle soup recipe into a chicken rice soup by using about ¾ cup of long-grained rice with the veggies and simmering about 20 to 25 minutes.

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10.13.2024 revision update