Total Time
3hrs 20mins
Prep 20 mins
Cook 3 hrs

This is our favorite, comforting soup- I make it once a month! Classic, perfect and delicious! Prep/cooking times don't include chilling the stock.

Ingredients Nutrition

Directions

  1. put the chicken in a pot, cover with the water.
  2. add one onion quartered, 2 carrots halved, 2 stalks of celery halved, 1 cup parsley, thyme, garlic and bay leaves.
  3. boil, reduce heat and simmer, scraping off the foam at the top about 30 minutes inches.
  4. simmer 1.5 hours, remove chicken. cool and remove the meat.
  5. strain stock and cool (i like to cool it overnight) skim fat off the top.
  6. chop the remaining 3 carrots, celery, parsnips and onion. add them to the stock and cook about an hour, adding the meat near the end to heat though.
  7. cook egg noodles and pour soup over them in the bowl.
  8. *i never keep the noodles in the soup- they can get mushy.
  9. **if you like a stronger taste, add 1-2 tbs bullion to the stock.