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Chicken Noodle Soup

Homemade Chicken Noodle Soup Recipe

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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 1 whole chicken (4 to 5 lbs)
  • 2 large yellow onions, quartered
  • 3 medium carrots, peeled and halved crosswise
  • 3 celery stalks, halved crosswise
  • 1 head garlic, halved horizontally
  • 5 sprigs fresh parsley
  • 5 black peppercorns
  • 2 bay leaves
  • 1 tbsp kosher salt
  • 12 cups cold water
  • 2 cups wide egg noodles
  • 2 tbsp chopped fresh dill

Method
 

  1. Place the whole chicken, onions, half the carrots and celery, garlic, parsley, peppercorns, bay leaves, and salt in a large pot. Pour in the cold water and bring to a boil, then reduce to a low simmer. Skim foam, then cook gently for 1 hour 30 minutes.
  2. Remove the chicken and let it cool. Strain the broth, discarding the solids. Shred the chicken, discarding skin and bones.
  3. Return the broth to the pot. Slice the remaining carrot and celery and add them along with the noodles. Simmer until the noodles are just tender, about 7 to 9 minutes.
  4. Stir the shredded chicken and dill into the pot. Let it warm through for 2 minutes, then taste and adjust salt.
  5. Ladle into bowls, top with extra dill and black pepper, and serve hot.

Notes

This soup tastes even better the next day. If you plan on having leftovers, cook the noodles separately and add them to each bowl, so they stay firm. A squeeze of lemon in your bowl brightens the whole bowl nicely.