Old-Fashioned Chicken Noodle Soup

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Rating: 3.3/5 (20 votes cast)

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Ingredients

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  • 1 3-4 pound whole chicken, or 2 cups
  • cooked chicken meat
  • 12 cups low-sodium chicken stock
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1 (12-ounce) package frozen egg noodles or (8-ounce) bag dried egg noodles
  • 1 bunch flat-leaf parsley
  • Kosher salt and black pepper to taste

Directions

If using a whole chicken, place in a stockpot and cover with stock. Bring to a boil and simmer for 1 hour, or until thermometer inserted into thigh registers 165°F. Remove chicken and allow to cool.
Strain stock, remove fat and return to pot. Add vegetables and lightly season broth with salt and pepper. Increase heat to a simmer.
Remove meat from bones and reserve half for another use (can be frozen for up to three months). The bones can be reserved (freeze if desired) to make stock for future use.
Bring a large pot of salted water to a boil. Add noodles and cook to al dente. Drain and reserve.
When vegetables are cooked, add noodles, chicken and parsley. Season further with salt and pepper if desired.
Bring to a simmer and serve.

This soup can also be frozen in serving-size portions if desired.
Recipe from Central Market Shoreline - Culinary Resource Center
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