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Description
A comforting and hearty chicken noodle soup made from scratch, just like grandma used to make. Perfect for cold days or when you need a nourishing meal.
Ingredients
- 1 whole chicken (about 3-4 lbs)
- 8 cups water
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 2 bay leaves
- 2 cups egg noodles
- 2 tbsp fresh parsley, chopped
Instructions
- Place chicken in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 1 hour.
- Remove chicken from pot and let cool. Shred the meat, discarding bones and skin.
- Skim fat from the broth, then return shredded chicken to the pot.
- Add carrots, celery, onion, garlic, salt, pepper, thyme, and bay leaves. Simmer for 20 minutes.
- Add egg noodles and cook for 10 minutes until tender.
- Stir in fresh parsley and remove bay leaves before serving.
Notes
- For a richer flavor, roast the chicken before boiling.
- Store leftovers in an airtight container for up to 3 days.
- Freeze portions for quick meals later.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American