2 hrs 15 mins
Emily & Her Sweet Tooth's Note:
This recipe is easy and inexpensive, freezes well, and lasts for days (though in his recipe he says it lasts for 2 days). We keep it in a big pot in the fridge and microwave it all week. My dad posted this at everything2.com back in 2001, but I thought I'd post it here, too! I love it, and it was one of the first things I cooked when I moved away from home, partially because there isn't much skill involved. A college student in a new apartment can definitely handle sticking a chicken in a roasting pan and cutting up some veggies!
My Private Note
big pot ...
Units: US | Metric
- 1Cook one whole chicken. I use a blue roasting pan with lid, wash the chicken, place in pan, cover, into oven at 350° for an hour. Don't forget to flour the liver and cook it too, it's the best part. No need to add water or anything.
- 2When the chicken is done, set aside to cool.
- 3Cut up a pound of carrots and boil them for 10 minutes in a saucepan,
- 4then add six cut up stalks of celery to the boiling carrots and cook for 10 minutes longer.
- 5Drain the vegetables and rinse with cold water. Careful now, make sure the celery is a little crunchy.
- 6Start heating 8 cups of water in your large soup pot, when it boils add chicken bouillon in the proper amount and boil for a few minutes. Then set soup pot off heat.
- 7Add the cut up chicken meat that has been separated from the bones, and skin and other littly icky chicken parts.
- 8The chicken left over stuff then gets boiled for 10 minutes in a small saucepan with about 4 cups of water to leech out the true essence of chicken. That part isn't really necessary, but it tastes better when you do that step.
- 9The cooled carrots and celery are now added to the soup pot.
- 10Boil a 1 pound package of egg noodles, don't cook too long, al dente is the goal. Rinse in cold water and into the soup pot.
- 11By now the chicken parts are boiled, pour through a strainer and when the liquid cools some, the fat will rise to the top. Skim that off, and add that last 2 cups or so of liquid to the soup pot.
- 12That's about it. There's enough salt from the bouillon, I guess you could do herbs if you know about that, but I just let it cool a litle while and into the fridge. We microwave it to reheat, it's gone in 2 days. It feels healthy. Bon appetite.
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Nutritional Facts for Dad's Chicken Noodle Soup
Serving Size: 1 (466 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 608.3
- Calories from Fat 262
- Total Fat 29.2 g
- Saturated Fat 8.2 g
- Cholesterol 169.7 mg
- Sodium 253.4 mg
- Total Carbohydrate 47.1 g
- Dietary Fiber 3.8 g
- Sugars 4.9 g
- Protein 37.5 g