Description
A heartwarming chicken noodle soup filled with tender chicken, fresh vegetables, and hearty egg noodles, perfect for chilly evenings.
Ingredients
Scale
- 1 whole chicken
- 8 cups chicken broth
- 2 cups egg noodles
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh parsley for garnish
Instructions
- Heat the olive oil over medium heat in a large pot. Add the chopped onion, sliced carrots, sliced celery, and minced garlic. Sauté until the vegetables are softened and fragrant, about 5–7 minutes.
- Add the whole chicken and pour the chicken broth into the pot. Bring to a boil, then reduce the heat to a simmer. Let it cook for about 60 minutes, or until the chicken is cooked through and tender.
- Remove the chicken from the pot and let it cool for a few minutes. Meanwhile, add the egg noodles to the simmering broth and cook until tender, about 7-10 minutes.
- Shred the meat off the bones of the cooled chicken and discard the bones and skin. Return the shredded chicken to the pot.
- Season the soup with salt and pepper to taste.
- Serve hot, garnished with fresh parsley for a lovely touch!
Notes
This soup can be made in advance and stored in the refrigerator for up to three days. It also freezes well for up to three months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg