BEST Chicken Noodle Soup!

READY IN: 2hrs 40mins
SERVES: 16
YIELD: 1 Cup
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Put whole chicken and broth in large pot over medium heat (be sure that the broth covers the chicken).
  • Roughly chop and add 2 carrots, 2 celery stalks and 1 onion.
  • Add peppercorns, garlic, 2 sprigs parsley, thyme, bay leaf.
  • Bring to a boil, reduce to simmer and cook, covered, 1 1/4 hours until chicken is tender.
  • Remove the chicken, strain the broth and discard the vegetables used to make the broth.
  • The meat should be falling off the bone from the chicken, chop the meat that you want in the soup and discard the rest.
  • Let broth rest a bit and skim fat from top (to be honest, I'm very lazy on this step and it never seems too fatty to me!).
  • Chop the remaining 2 onions, 4 carrots, 2 stalks celery.
  • Heat butter over medium heat, add the chopped vegetables and cook about 7 minutes, until onions are translucent.
  • Add the chicken meat, the broth, salt and pepper and the cayenne. I said 1/2 tsp of cayenne, but I probably use more (I like it to have a little heat!).
  • Simmer soup for 1 hour, covered.
  • Stir in noodles and cook about ten minutes (I also really like orzo for this soup, just be careful not to use too much or it will be more of a porridge!).