Chicken Noodle Soup Recipe

Name: Chicken Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole chicken, rinsed, giblets discarded (about 3 1/2 pounds); 2 carrots, sliced; 3 celery ribs, cut in large chunks; 2 large white onions, quartered; 1 head garlic, halved; 1 teaspoon whole black peppercorn; 2 cups carrots, sliced or 2 cups carrots, diced; 2 cups celery, sliced, with leafy green tops; 1 cup onion, diced; 1 tablespoon chicken base (or use 3 chicken bouillon cubes); 1 teaspoon garlic powder; 1 teaspoon onion powder; 2 tablespoons parsley (fresh or dried); 2 ½ cups uncooked extra fine egg noodles; salt; ¼ teaspoon pepper

Servings: persons

1 whole chicken, rinsed, giblets discarded (about 3 1/2 pounds)
2 carrots, sliced
3 celery ribs, cut in large chunks
2 large white onions, quartered
1 head garlic, halved
1 teaspoon whole black peppercorn
2 cups carrots, sliced or 2 cups carrots, diced
2 cups celery, sliced, with leafy green tops
1 cup onion, diced
1 tablespoon chicken base (or use 3 chicken bouillon cubes)
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons parsley (fresh or dried)
2 ½ cups uncooked extra fine egg noodles
salt
¼ teaspoon pepper

1
STOCK:.
2
Place the chicken, carrots, celery, onion, and garlic in a large stockpot over medium heat.
3
Pour in only enough cold water to cover (about 3 quarts); too much will water will make the broth taste weak.
4
Add the peppercorns; allow it to slowly come to a boil.
5
Lower the heat to medium-low and gently simmer for 1 to 1-1/2 hours, partially covered, until the chicken is done.
6
As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
7
Carefully remove the chicken to a cutting board.
8
When chicken is cool enough to handle, discard skin and bones and shred the meat by hand; set aside.
9
Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids.
10
SOUP:.
11
Bring stock back to boil.
12
Add carrots, celery, onion, chicken base, garlic powder, onion powder and cook for 5 to 10 minutes.
13
Add parsley, pepper and egg noodles; cook for another 10 minutes.
14
When noodles are done add chicken.
15
Adjust seasoning by adding salt and extra pepper if needed.

1052

kcal

Calories

Fat

211

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 whole chicken, rinsed, giblets discarded (about 3 1/2 pounds), 2 carrots, sliced, 3 celery ribs, cut in large chunks, 2 large white onions, quartered, and more.

Yes, Chicken Noodle Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Noodle Soup

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