Real Chicken Noodle Soup
Ready In: 1 hr 15 mins
Serves: 4-6
Ingredients
- 1 whole chicken, 3 - 4 lbs
- 3 cups carrots, peeled and sliced 1/4 thick
- 1 large onion
- 6 cups water
- 1 tablespoon salt
- 1⁄2 teaspoon fresh ground pepper (to taste)
- 1 cup celery, sliced, including some celery leaves chopped
- 1 1⁄2-2 cups egg noodles, depending on your preference
Directions
- Discard chicken parts on interior of chicken and thoroughly rinse chicken. Place in large stockpot or Dutch oven.
- Add carrots, onion, water, salt and pepper.
- Cover and cook over high heat until boiling.
- Once boiling, lower heat to low to maintain a simmer, and cook for 45 minutes or until chicken is fork tender.
- Remove chicken, and place on cutting board to cool enough to handle.
- Add celery and noodles to pot. Simmer for 10 - 20 minutes, or until noodles are tender.
- During this time, begin cutting up your chicken meat (we use only the breast meat) into chunks or shreds -- however you like it.
- Add the meat to the soup before serving.
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