Broth:
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Ingredient Quantity
Whole chicken (about 4 pounds) 1
Water 10 cups
Carrots, peeled and chopped 2
Celery stalks, chopped 2
Onion, peeled and quartered 1
Garlic, minced 3 cloves
Bay leaves 2
Dried thyme 1 teaspoon
Dried parsley 1 teaspoon
Salt and pepper To taste
Soup:
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Ingredient Quantity
Carrots, peeled and sliced 2
Celery stalks, sliced 2
Onion, diced 1
Garlic, minced 3 cloves
Egg noodles 8 ounces
Cooked chicken, shredded 1 cup
Fresh parsley, chopped 2 tablespoons
Salt and pepper To taste
Instructions:
Make the Broth:
In a large stockpot, combine chicken, water, chopped carrots, celery, onion, garlic, bay leaves, thyme, parsley, salt, and pepper.
Bring to a boil over medium-high heat.
Reduce heat to low, simmer for 1 hour, skimming any foam.
Remove Chicken:
Remove chicken from broth. Let cool slightly, then shred.
Strain Broth:
Strain broth through a fine-mesh sieve into a large bowl or another pot.
Simmer Vegetables:
Return strained broth to stockpot.
Add sliced carrots, celery, and diced onion.
Simmer for 10 minutes or until vegetables are tender.
Cook Noodles:
Cook egg noodles according to package directions. Drain.
Combine Ingredients:
Add shredded chicken and cooked noodles to the simmering broth.
Stir and cook for 5 minutes.
Season and Serve:
Season with salt and pepper to taste.
Garnish with chopped fresh parsley.
Enjoy your warm and comforting homemade chicken noodle soup!
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