My Not So Quick and Easy Chicken Noodle Soup
Savor every spoonful of comfort with "My Not So Quick and Easy Chicken Noodle Soup," a recipe that’s equal parts time-intensive and soul-satisfying. Made with a whole chicken, vibrant vegetables, and a harmonious blend of fresh parsley, thyme, and bay leaves, this soup is the ultimate ode to homemade goodness. The rich, savory broth is patiently simmered to perfection, infused with aromatic garlic and peppercorns, and paired with tender shredded chicken and al dente egg noodles. While it requires a bit more time and effort, the depth of flavor and wholesome ingredients make it an undeniable labor of love. Perfect for chilly days or when you crave a taste of nostalgia, this hearty chicken noodle soup is best enjoyed piping hot, garnished with fresh parsley for an extra pop of brightness. Dive in and discover why some things are worth the wait!
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Recipe Information
Ingredients
- 1 4-5 lbs Whole chicken
- 3 large Carrot
- 3 Celery stalks
- 1 large Yellow onion
- 4 Garlic cloves
- 1 bunch Parsley
- 5 Thyme sprigs
- 2 Bay leaves
- 1 tablespoon Black peppercorns
- 2 teaspoons Salt
- 8 ounces Egg noodles
- 2 tablespoons Olive oil
- 16 cups Water
- 1 teaspoon Freshly ground black pepper
Instructions
Place the whole chicken in a large stockpot. Add 16 cups of water to fully submerge the chicken.
Peel and roughly chop 2 of the carrots, 2 celery stalks, and the yellow onion. Add them to the pot along with 2 garlic cloves, parsley stems (reserve leaves for later), thyme sprigs, bay leaves, and peppercorns.
Season the water with 1 teaspoon of salt. Bring the mixture to a boil over medium-high heat, then reduce to a gentle simmer. Skim off any foam or impurities that rise to the surface.
Simmer the chicken for 1.5 to 2 hours, or until the chicken is fully cooked and tender. Carefully remove the chicken from the pot and set it aside to cool.
Strain the broth through a fine-mesh sieve into a large bowl, discarding the solids. Let the broth cool slightly, then skim off excess fat from the surface. Return the strained broth to the pot.
Once the chicken has cooled enough to handle, shred the meat into bite-sized pieces and discard the skin and bones. Set the chicken aside.
Peel and dice the remaining carrot and slice the remaining celery stalk. Mince the remaining 2 garlic cloves.
Heat the olive oil in the stockpot over medium heat. Add the diced carrot, sliced celery, and minced garlic. Sauté for 5-7 minutes until the vegetables are softened and fragrant.
Add the shredded chicken back into the pot along with the prepared broth. Season with the remaining teaspoon of salt and freshly ground black pepper. Bring the soup to a gentle simmer.
In a separate pot, cook the egg noodles according to package instructions until al dente. Drain and set aside.
To serve, ladle the soup into bowls and add a portion of cooked noodles to each bowl. Garnish with chopped parsley leaves for freshness.
Enjoy your homemade chicken noodle soup, knowing that the time spent was well worth it!
Nutrition Facts
Calories |
741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 757 mg | 33% | |
| Total Carbohydrate | 26.0 g | 9% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 3.4 g | ||
| Protein | 73.8 g | 148% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 142 mg | 11% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 831 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
