Description
Make classic chicken noodle soup from scratch. A comforting, family-style meal.
Ingredients
Scale
- 1 whole chicken (about 3-4 pounds)
- 8 cups water
- 1 large onion, quartered
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- 8 ounces egg noodles
- Fresh parsley, chopped (for garnish)
Instructions
- Place chicken in a large pot. Cover with water.
- Add onion, carrots, celery, garlic, thyme, rosemary, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 1.5-2 hours, or until chicken is cooked.
- Remove chicken. Let cool. Shred the meat and set aside.
- Strain broth. Discard vegetables.
- Return broth to pot. Bring to a boil.
- Add egg noodles and cook until tender.
- Add shredded chicken. Heat through.
- Season with salt and pepper to taste.
- Serve hot, garnished with parsley.
Notes
- You can use rotisserie chicken for a quicker version.
- Add other vegetables like peas or green beans.
- Adjust seasonings to your preference.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg