Warm up with our Easy Chicken Noodle Soup recipe, perfect for a quick and comforting meal. Made with tender chicken, fresh vegetables, and egg noodles, it’s the ultimate comfort food that everyone will love. Ready in under 30 minutes!
This chicken soup cooks low and slow. Using a whole chicken adds optimal flavor and nutrients. This soup is perfect for when someone is feleing under the weather. The broth is full of nutrients that will have you feeling better in no time at all.
The Best Medicine
This Easy Chicken Noodle Soup is perfect to make during the long days of late winter. I find that a lot of people in my life seem to feel a little under the weather this time of year.
This soup is a good one to take a sick friend or family member to bring them back to life.
This Easy Chicken Noodle Soup is made with simple ingredients like a whole chicken, carrots, celery, and onions. The soup cooks low and slow, adding every bit of the nutrients and vitamins from the chicken and veggies to the broth.
Ingredients
- 1 Whole Roasting Chicken
- 6 Large Carrots, rough chopped, no need to peel
- 6 Celery Ribs with some leaves still attached, rough chopped
- 1 large yellow onion, rough chopped
- 2 cloves of garlic, smashed
- 6 small yellow potatoes, cut into cubes
- 2 cups of your favorite noodle, I use German soup noodles that are super thin and small. You can also break up some angel hair pasta in small bite sized pieces to mimic this German noodle
- ¼ cup Fresh minced parsley
- Approximately 1 gallon of water (about 20 cups)
- 2 to 3 tablespoons of Chicken Bouillon
- Salt, Pepper, Turmeric and Paprika
- Oil for cooking
Instructions
- Pat your chicken dry and take out the innards inside the chicken cavity and use for something else or discard.
- Season the chicken with salt and pepper and a little paprika.
- Add your onions, celery, carrots and garlic to a bowl, toss with a little cooking oil, season with salt and pepper and about ¼ to ½ teaspoon of turmeric
- Roast the veggies on a baking sheet at 375 degrees for about 30 minutes.
- Add the chicken and the roasted veggies to a large soup pot, add the water. I fill the pot so the chicken and veggies are submerged in the water.
- Bring to a boil, reduce to a low boil, simmer for 6 to 8 hours. I use a lid, slightly askew so it doesn’t boil over.
- After 6 to 8 hours, I strain the broth into a large bowl, then I let the veggies and chicken cool in the strainer. Add the broth back to the soup pot, and remove all the chicken from the bones, (it should fall right off the bones) add the chicken back to the soup pot as well as some of the carrots and celery, you can dice them up smaller if you like.
- Dissolve your chicken bouillon in 4 cups of hot water and add to the soup pot, add your potatoes and simmer all of this for one more hour.
- Boil your noodles separately if you like a more brothy soup, if you like more of a stew consistency you can boil them in the soup.
- Add your fresh parsley at the end. I serve with a sprinkle of black pepper and dried dill.
We adapted recipe from thetipsyhousewife
