Best Chicken Noodle Soup!

1. 1

   Put whole chicken and broth in large pot over medium heat (be sure that the broth covers the chicken).

2. 2

   Roughly chop and add 2 carrots, 2 celery stalks and 1 onion.

3. 3

   Add peppercorns, garlic, 2 sprigs parsley, thyme, bay leaf.

4. 4

   Bring to a boil, reduce to simmer and cook, covered, 1 1/4 hours until chicken is tender.

5. 5

   Remove the chicken, strain the broth and discard the vegetables used to make the broth.

6. 6

   The meat should be falling off the bone from the chicken, chop the meat that you want in the soup and discard the rest.

7. 7

   Let broth rest a bit and skim fat from top (to be honest, I'm very lazy on this step and it never seems too fatty to me!).

8. 8

   Chop the remaining 2 onions, 4 carrots, 2 stalks celery.

9. 9

   Heat butter over medium heat, add the chopped vegetables and cook about 7 minutes, until onions are translucent.

10. 10

    Add the chicken meat, the broth, salt and pepper and the cayenne. I said 1/2 tsp of cayenne, but I probably use more (I like it to have a little heat!).

11. 11

    Simmer soup for 1 hour, covered.

12. 12

    Stir in noodles and cook about ten minutes (I also really like orzo for this soup, just be careful not to use too much or it will be more of a porridge!).

* Per serving · 4 servings · Values may vary.

No additional tips available.