Chicken Noodle Soup

Chicken Noodle Soup Winter Soup
This Chicken Noodle Soup is the perfect cold weather comfort food.

Chicken Noodle Soup
Makes 10 to 12 servings
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  1. 1 (4- to 5-pound) whole chicken, cut into pieces
  2. 5 quarts water
  3. 6 sprigs fresh parsley
  4. 6 bay leaves
  5. 3 large carrots, cut into 2-inch pieces
  6. 3 stalks celery, cut into 2-inch pieces
  7. 4 cloves garlic
  8. 1 large onion, cut into 2-inch pieces
  9. 2 tablespoons butter
  10. 2 cups diced carrot
  11. 2 cups diced celery
  12. 1 cup diced onion
  13. 2 tablespoons salt
  14. 1 teaspoon ground black pepper
  15. 8 ounces uncooked egg noodles
  1. In a large Dutch oven or stockpot, combine chicken, water, parsley, bay leaves, carrots, celery, garlic, and onion. Bring to a boil over high heat; reduce heat, and simmer, uncovered, for 1 hour or until chicken is tender. Cool chicken slightly; remove and discard skin and bones. Chop chicken into bite-size pieces; set aside. Strain broth, discarding solids; set aside.
  2. In Dutch oven, melt butter over medium heat. Add diced carrot, diced celery, and diced onion. Cook for 8 minutes, stirring frequently, until vegetables are tender. Add reserved broth, salt, and pepper. Bring to a boil over medium-high heat. Add noodles; cook for 10 minutes or until noodles are tender. Add chicken; cook for 2 minutes or until heated through.
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