Description
This easy homemade chicken noodle soup is simple, tasty, and classic. The best part of this recipe is that it uses a simple way to cook a whole chicken to create the broth!
Ingredients
Scale
- 1 5 – 6 pound chicken (whole)
- 4 cups chicken broth
- 3 carrots (chopped)
- 3 stalks celery (chopped)
- 3 cups egg noodles
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/2 teaspoon thyme
- 1/4 teaspoon rosemary
- 1/4 teaspoon sage
- 1/4 teaspoon garlic powder
- 1 bay leaf (optional)
- chopped parsley (optional, for garnish)
Instructions
- Rinse your chicken and add it to a large stockpot or dutch oven. Pour in 4 cups of chicken stock and enough water to cover the chicken. Bring to a boil and then simmer on medium-low for 1 1/2 to 2 hours. The chicken should be cooked through (internal temperature of at least 165 degrees).
- Take the chicken out of the pot. Remove any chunks of chicken left in the broth by pouring it through a strainer. Set all of the broth aside.
- Shred the chicken into bite-sized pieces.
- Clean the stockpot and put the broth that was strained back into it.
- Add the carrots, celery and herbs to the pot. Bring to a boil and then simmer over medium-low heat for 20 – 30 minutes, until the vegetables are tender.
- Add the chicken back to the pot and stir it into the soup. Simmer for 5 more minutes.
- In a separate pot, cook your egg noodles according to the instructions on the package. Cook them to al dente, so that they are still slightly firm. Once done, strain the noodles and add them to the pot with the chicken.
- Stir the soup one last time before serving. Optionally, garnish with chopped parsley.
- Prep Time: 5 minutes
- Cook Time: 2 hours
- Category: Main Course
- Cuisine: American