Description
Bring the heartwarming comfort of a restaurant favorite home with this soul-soothing chicken noodle soup. Featuring tender, slow-simmered whole chicken, a bounty of perfectly softened vegetables, and hearty egg noodles, this recipe creates a rich, golden broth that tastes like a hug in a bowl. It is the perfect wholesome, family-friendly meal, meticulously crafted to mirror the depth and savory profile of the classic staple without any complicated techniques.
Ingredients
3 tablespoons olive oil
3 cloves garlic, minced
1 medium onion, diced
4 celery stalks, diced
4 large carrots, diced
12 cups water
1 whole chicken (roughly 5 to 6 pounds)
2 chicken bouillon cubes
2 bay leaves
4 tablespoons fresh parsley, chopped
2 1/2 cups egg noodles
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
In a large stockpot, heat the olive oil over medium heat and sauté the minced garlic, onion, celery, and carrots until softened.
Add the whole chicken to the pot.
Pour in the water and add the bouillon cubes, bay leaves, salt, and pepper.
Bring to a boil, then reduce heat to low and simmer gently for about 90 minutes to 2 hours until the chicken is tender.
Carefully remove the chicken from the pot, shred the meat, discard the skin and bones, and return the meat to the soup.
Add the egg noodles to the simmering broth and cook for 8 to 10 minutes until tender.
Stir in the fresh parsley and adjust seasoning with additional salt or pepper to taste before serving.
Notes
Ensure you rinse the whole chicken thoroughly before adding it to the water. Skim any foam that rises to the top during the boiling process for a clearer broth. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 3g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg