Chicken Soup isn’t just for cold winter nights or when you have a sore throat. It’s a staple of good cooking and can be enjoyed any time, as it’s so easy to make and universally satisfying. This EXTRA easy recipe demystifies a great chicken soup and will convert you from ever buying cheap, flavorless broth again. Give it a shot, and you will taste the difference. Just remember to season with salt and taste as you go to create the perfect balance!
- Overall cook time:
- 3 hours + 40 minutes
- Servings:
- 4 - 6
Ingredients
- 1 (3-4 Pound Pasture-Raised Whole Chicken)
- 1 Head Garlic
- 2 Yellow Onions
- 1 Pound Carrots
- ½ Pound Celery
- ½ Pound Egg Noodles
- Parsley, for garnish
- Kosher or Sea Salt
Chef Tip! You can eat this soup right away, store for a couple days, or freeze it. If planning on freezing the soup, we recommend holding off on adding the noodles (as they don’t hold up well when defrosted). While re- heating the soup, boil the pasta separately and add directly to the rewarmed soup.
Instructions
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Prepare the Ingredients
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Peel and medium dice the onions.
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Peel and roughly chop the garlic.
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Peel and cut the carrots into 1⁄2-inch rounds.
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Large dice the celery.
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Cook the Chicken
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In a large pot, combine the chicken and chopped onion, carrot, celery, and garlic.
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Add enough water to fill the pot and completely cover the chicken. Heat on high until boiling.
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Reduce the heat to medium-low and simmer– uncovered–until the chicken is fully cooked and the meat easily falls off the bone when pierced with a fork or tongs, about 2 hours.
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If necessary, continue to add water to the pot to keep the chicken covered.
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Remove from heat
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Strain & Discard the Bones
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Very carefully strain the chicken and vegetable mixture through a colander and into another pot.
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Let the cooked chicken and mirepoix cool for about an hour, or until cool enough to touch; then, carefully transfer the chicken and bones to a cutting board.
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Remove any chicken from the bones; discard the bones.
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Roughly chop or shred the cooked chicken, if desired.
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Finish the Soup
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Add the cooked chicken and mirepoix and egg noodles to the pot of broth.
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Return to medium heat; cook, stirring occasionally, until the noodles are tender and the soup is completely heated through, about 8 to 10 minutes (or as specified on the noodle package).
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Turn off the heat. Season to taste with salt.
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Divide the soup among bowls and garnish with parsley (roughly chopping or tearing the leaves) just before serving.
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