Old-Fashioned Chicken Noodle Soup
Difficulty Level: Easy
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Prep Time:10 Minutes
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Cook Time:PT1H40M1 Hr 30 Min
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Yield:6 Servings
Ingredients
- 1 (4 pounds) whole chicken, or 2 cups cooked chicken meat
- 12 cups chicken stock
- 1 large yellow onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 package of your favorite egg noodle (dried, fresh or frozen)
- ½ bunch flat-leaf parsley
- Kosher salt and black pepper to taste
- 1 (1814.37g) whole chicken, or 2 cups cooked chicken meat
- 2839.06ml chicken stock
- 1 large yellow onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 package of your favorite egg noodle (dried, fresh or frozen)
- 0.5 bunch flat-leaf parsley
- Kosher salt and black pepper to taste
As the saying goes, chicken soup feeds the soul, and when cold weather is upon us there is nothing more comforting.
Preparation
STEP 1
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.
STEP 2
Strain stock, remove fat and return to pot. Add vegetables and lightly season broth with salt and pepper. Increase heat to a simmer.
STEP 3
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.
STEP 4
Bring a large pot of salted water to a boil. Add noodles and cook to al dente. Drain and reserve.
STEP 5
When vegetables are cooked, add noodles, chicken, and parsley. Season further with salt and pepper if desired. Bring to a simmer and serve.
Options
Fresh dill can be used instead or in addition to the parsley.
If you like more vegetables in your soup, try adding sliced mushrooms, spinach, diced potato, zucchini, or peas.