Classic Chicken Noodle Soup
Traditional dish · American
A comforting and traditional chicken noodle soup made from scratch with a rich chicken broth, tender chicken, and classic vegetables.
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Ingredients
- Whole chicken1 (3-4 lb)
- Yellow onion1 large
- Carrots3 medium
- Celery stalks3
- Garlic cloves4
- Bay leaves2
- Fresh thyme sprigs4
- Egg noodles8 oz
- Saltto taste
- Black pepperto taste
- Water12 cups
- Fresh parsley1/4 cup, chopped
Steps
- 1
Place whole chicken in a large pot. Add chopped onion, 2 carrots (roughly chopped), 2 celery stalks (roughly chopped), garlic, bay leaves, thyme, salt, and pepper. Cover with water.
- 2
Bring to a boil, then reduce heat and simmer for 1.5 hours, or until chicken is cooked through. Skim off any foam or impurities.
- 3
Remove chicken from the pot and let it cool slightly. Strain the broth into a clean pot, discarding solids.
- 4
Shred the chicken meat and discard bones and skin. Dice the remaining 1 carrot and 1 celery stalk.
- 5
Add shredded chicken, diced carrots, and diced celery to the strained broth. Bring to a simmer.
- 6
Add egg noodles and cook according to package directions, usually 8-10 minutes, until tender.
- 7
Season with salt and pepper to taste. Stir in fresh parsley before serving.
