Description
A comforting and hearty chicken noodle soup recipe that brings back memories of grandma’s kitchen.
Ingredients
Scale
- 1 whole chicken (about 4–5 lbs)
- 8 cups of water
- 2 medium onions, chopped
- 3 carrots, sliced
- 3 celery stalks, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 8 oz egg noodles
- Fresh parsley for garnish
Instructions
- In a large pot, combine the whole chicken and water. Bring to a boil.
- Add onions, carrots, celery, garlic, thyme, bay leaf, salt, and pepper.
- Reduce heat and simmer for about 1 hour, or until the chicken is cooked through.
- Remove the chicken from the pot and let it cool. Strain the broth and return it to the pot.
- Shred the chicken meat and add it back to the pot.
- Add the egg noodles and cook according to package instructions.
- Adjust seasoning if necessary and serve hot, garnished with fresh parsley.
Notes
- For a richer flavor, you can roast the chicken before adding it to the pot.
- Feel free to add other vegetables like peas or corn for extra nutrition.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg