Chicken Noodle Soup
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The traditional cure for the common cold, Chicken Soup is is a classic meal with many variations. This recipe is traditional and time tested. You could replace the noodles with rice if you prefer.
We like to make a big pot and then can it – when we do this we leave the noodles out and add them when we reheat it, otherwise they would get too soggy.
Chicken Noodle Soup
Category
Soups
Prep Time
30 minutes
Cook Time
4 hours
Total Time
4 hours, 30 minutes
Ingredients
- 2 chicken carcasses, or 4-6 quarts of chicken stock
- 2 cups cooked chicken meat cut into bite sized pieces.
- 1 medium onion, chopped
- 3 carrots, sliced
- 3 ribs celery, sliced
- 2 cloves garlic, pressed
- 1 Tbsp. Parsley
- 1 tsp Thyme
- ½ tsp sage
- 1 Bay leaf
- Salt & ground pepper to taste
- 2 cups uncooked egg noodles
Instructions
- We like to grill two whole chickens, using the two chicken carcasses to make chicken broth and then we use the leftover meat for the chicken soup.
- Cover the two chicken carcasses with water and bring to a boil. Simmer until the meat falls off the bones.
- Using a spider or strainer, remove the carcasses from the stock, and sort through to retain the meat.
- Add the meat back to the stock. If you can work ahead, put the stockpot in the fridge overnight so that you easily skim any fat off of the top.
- Add the vegetables and seasonings to the soup and bring to a boil, and then let simmer for an hour.
- Add the noodles and let simmer until soft. Check and adjust the seasonings, and serve!