Homestyle Chicken Noodle Soup
Homestyle Chicken Noodle Soup - Tender chunks of chicken in a rich homemade chicken broth made with a whole chicken and big hearty veggies.
Servings 6
Calories 401kcal
Equipment
- 8 quart Dutch Oven
Ingredients
- 2 tablespoons olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 4 carrots peeled and sliced into 1/2 inch pieces
- 3 celery sticks sliced into 1/2 inch pieces
- 1 whole 5 pound chicken giblets removed and discarded
- 2 tablespoons chicken better than bullion
- 8 cups water
- Kosher salt and freshly ground pepper
- 2 sprigs fresh thyme
- 6 ounces extra wide egg noodles
- minced fresh flat leaf parsley
Instructions
- Heat olive oil over medium heat and add onions. Sauté onions until they start to soften and become translucent, 2-3 minutes. Add garlic, carrots, and celery, and saute for another minute.
- Add water, Better than Bullion, thyme, whole chicken, 1 teaspoon of kosher salt, 1/4 teaspoon black pepper. Bring to a boil, then reduce to a simmer and cover. Simmer for about 1 hour, or until chicken is cooked through and vegetables are tender. Remove whole chicken and set aside to cool and shred.
- Bring soup back to a boil and stir in egg noodles. Let cook according to timing on noodle package. While noodles are cooking, shred chicken into bite sized pieces discarding bones and skin. Once noodles are cooked, stir in chicken meat and fresh parsley. Adjust salt and pepper to taste.
Nutrition
Serving: 8g | Calories: 401kcal | Carbohydrates: 21g | Protein: 28g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 111mg | Sodium: 467mg | Potassium: 508mg | Fiber: 2g | Sugar: 4g | Vitamin A: 8892IU | Vitamin C: 10mg | Calcium: 48mg | Iron: 2mg