Classic Chicken Noodle Soup

 

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!

 

Easy Chicken Noodle Soup

overall cook time:  3 hr + 40 min
inactive cook time:  3 hr

servings:  4 to 6

Ingredients

  • One 3-4 Pound Pasture-Raised Whole Chicken
  • 1 Head Garlic
  • 2 Yellow Onions
  • 1 Pound Carrots
  • 1/2 Pound Celery
  • 1/2 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

  1. Prepare the Ingredients
    Prepare chicken noodle soup ingredients

    Peel and medium dice the onions.

    • Peel and roughly chop the garlic.

    • Peel and cut the carrots into 1⁄2-inch rounds.

    • Large dice the celery.

  2. Cook the Chicken
    Cook the chicken and mirepoix together

    In a large pot, combine the chicken and chopped onion, carrot, celery, and garlic.

    Add enough water to fill the pot and completely cover the chicken. Heat on high until boiling.

    Reduce the heat to medium-low and simmeruncovereduntil the chicken is fully cooked and the meat easily falls off the bone when pierced with a fork or tongs, about 2 hours.

    • If necessary, continue to add water to the pot to keep the chicken covered.

    Remove from heat

  3. Strain & Discard the Bones
    Strain and remove the chicken bones 

    • Very carefully strain the chicken and vegetable mixture through a colander and into another pot.

    • 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.

    Remove any chicken from the bones; discard the bones.

    • Roughly chop or shred the cooked chicken, if desired.

  4. Finish the Soup 
    Cook the soup and noodles and serve

    Add the cooked chicken and mirepoix and egg noodles to the pot of broth.

    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).

    Turn off the heat. Season to taste with salt.

    Divide the soup among bowls and garnish with parsley (roughly chopping or tearing the leaves) just before serving.

    4 comments

    • best chicken soup. Delicious

      Yolanda Corzine
    • Chicken soup look so good. I can’t wait to make it. Thank you so much.

      Deborah
    • Very easy and very good
      Thank you

      Henry
    • Yummy and delicious

      Beth young

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