Real Chicken Noodle Soup
photo by yamakarasu
- Ready In:
- 1hr 15mins
- 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
- 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.
Thank you for such a wonderful recipe! I had just picked up some whole chickens today but didn't want to roast them like I usually do; thankfully this recipe popped up in my search and it really did save the day! It was my first time making chicken noodle soup, let alone from scratch, and the instructions were perfect. I followed it almost to a T except for the addition of a few more seasonings: a teaspoon of thyme, some garlic powder, and two large bay leaves to give a little more oomph to the stock. (Which by the way, was a huge winner in my house!) I also didn't have egg noodles so I used fettuccine instead, which worked out well. The pasta was so flavourful after soaking up all the lovely flavours of the stock :) Everyone loved the soup and I'll definitely make this again!
I never follow a recipe when I make my homemade chicken soup; I just toss in this and that. Well, I followed this one exactly, except I cut the chicken in quarters for easier handling and cooling. The broth was very good. I also added just the breast meat back to the soup and made my own noodles. I think it was the best pot of soup I ever made! I would recommend this as a perfect recipe for a novice soup maker. Thanks for an easy, straight forward recipe Dans La Lune! Made and enjoyed for PAC Spring '09.
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<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"> I'm half French and half Italian, so that means I love food, I love wine, and I love food with wine! I'm passionate about my cultures and it reflects in my cooking style. I love dishes with complexity, richness, and unique character. I prefer cooking the old fashioned way, with less technology and more elbow grease, but with a new baby I have to sometimes bite the bullet and go with some shortcuts. But for the record, I NEVER use Cool Whip, Crisco, or margarine because I love "whole" foods that are in their unadulterated state... like butter, fresh whipped cream, etc. The real stuff ALWAYS tastes better. Not to mention those substitutes are pretty close to being plastic. As for my personal life, I have a 2 and a half year old girl named Sienna and an 8 month old girl named Mia. My husband and I love to enjoy a home cooked meal together and open a great bottle of red wine. My parents both are wonderful cooks. My father is a seasoning genius, and my mother makes everything taste delicious. They both instilled in me the love of food and the love of the art of food, and that every meal should be a celebrated occasion. The cake used as my "icon" picture... a beautiful mocha genoise, was made by my mother, and is probably at the top of my list for amazing desserts. I would probably eat that for breakfast, lunch, and dinner if it were available to me. Mmmmmm. I have traveled all over Europe and the United States, and also visited Morocco. Marrakesh is magical, France is inspiring, and I wish I could go back! I have truly become a Zaar addict and love searching out the highest rated recipes to share with family and friends. Doing this has saved me a ton of money at the grocery store because I can plan out my meals for the week and make one trip instead of shopping everyday. I love crockpot meals not just for the simplicity, but slow cooking in my opinion brings out remarkable flavor and tenderness and allows ingredients to meld just so. My rating system for recipes are as follows: 5 stars means it was FABULOUS and unique and I'll definitely be making it to impress my guests. 4 stars means it was great and I will be sure to make it again. 3 stars means it was good and served the purpose I needed but I may or may not make it again. 2 stars means I really didn't care for it and probably won't be making it again. It may not just be the taste, but other factors such as preparation involved and it's worth compared to the end result. 1 star means I really did not like this dish and will not make it again. Thanks for your interest and hope you enjoy my recipes! ******************** I first saw this on Karen from Colorado's page... I love it!... I didn't have potatoes, so I substituted rice. I didn't have paprika, so I used another spice. I didn't have tomato sauce, I used tomato paste; A whole can, not a half can - I don't believe in waste. A friend gave me the recipe; she said you couldn't beat it. There must be something wrong with her, I couldn't even eat it!