Classic Chicken Noodle Soup
Heartwarming and hearty chicken noodle soup is perfect for chilly days!
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- 8 cups chicken broth (or chicken stock, see notes)
- 1 ½ cups sliced carrot
- 1 cup sliced celery
- 3 cups cooked chopped chicken (see chicken below)
- 2 cups egg noodles (measured dry)
- salt and black pepper (to taste)
- 1 whole chicken (3 to 4 pounds)
- 1 ½ yellow onions (divided, see notes)
- 3 carrots (include tops if you have them)
- 2 ribs celery
- 4 sprigs fresh herbs (rosemary, parsley, sage, or any combination)
- 2 bay leaves
- 1 tablespoon black peppercorns
- 2 teaspoons salt
- 1 teaspoon poultry seasoning
- 10 cups water
Langkah-langkah
Cut 1 onion, carrots, and celery into quarters (include the tops of the carrots and celery if you have them). Place the remaining ½ onion into the cavity of the chicken.
Place chicken in a large pot and add vegetables from step 1, fresh herbs, bay leaves, peppercorns, salt, and poultry seasoning. Cover with water.
Cover pot and bring to a boil over high heat. Once boiling, turn heat down and simmer partially covered for 1 ½ – 2 hours.
Remove chicken, shred meat and discard bones. Strain broth through cheesecloth. Discard the vegetables in the strainer (*see note 1).
Bring 8 cups of the strained broth to a boil and add carrots and celery. Cook 5 minutes.
While carrots are cooking, bring a pot of salted water to a boil. Cook egg noodles according to package directions. Drain and set aside. *see note 2
Stir in chicken and simmer until heated through, about 2 minutes. Season with salt and pepper to taste.
Place noodles in the bottom of each bowl. Ladle soup over top and serve.
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