Chicken Noodle Soup Recipe
A comforting dish filled with tender chicken, fresh veggies, and hearty noodles, perfect for a quick dinner.
Ingredients
For the soup
- 1 whole whole chicken Rinsed
- 12 cups chicken broth Or store-bought for faster assembly
- 2 medium carrots Peeled and chopped
- 2 stalks celery Chopped
- 1 medium onion Chopped
- 2 cloves garlic Minced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon black pepper
- 1 leaf bay leaf
- 1 cup egg noodles Cook according to package directions
- ½ cup fresh parsley Chopped
- Salt To taste
Instructions
Preparation
- In a large stockpot, rinse the chicken and place it inside. Add chicken broth, carrots, celery, onion, garlic, thyme, rosemary, black pepper, and bay leaf. Bring it to a boil over high heat.
- Once boiling, reduce the heat to low. Cover and let it simmer for at least 1 hour to allow the chicken to cook through and become tender.
Final Steps
- Remove the chicken from the pot and let it cool. Once it's cool enough to handle, shred the meat, discarding the skin and bones.
- Skim excess fat from the broth, return the shredded chicken to the pot, and add egg noodles. Cook the noodles according to package directions (about 8-10 minutes) until tender.
- Stir in chopped parsley and season with salt to taste. Serve hot.
Notes
Store chicken noodle soup in the fridge for up to 4 days. You can freeze it for up to 3 months. For reheating, use an air fryer or oven to crisp back the noodles. Variations include using rotisserie chicken for quicker prep and replacing chicken broth with vegetable broth for a vegetarian option.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 3gSodium: 900mgFiber: 2gSugar: 3g
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