Chicken Noodle Soup
Ingredients
The soup base
-
1
whole
chicken (3.5 – 4 lbs)
-
2
tbsp
butter or olive oil
-
1
large
onion
-
5
stalks
celery
-
5
large
carrots
-
2
large
parsnips
-
5
cloves
garlic (minced)
-
4
cups
chicken broth
-
8
cups
water
Seasonings and herbs
-
¼
cup
fresh dill (chopped)
-
¼
cup
fresh parsley (chopped)
-
2
tsp
celery salt
-
1
tsp
pepper
-
2
tsp
lemon juice
-
½
tsp
salt (to taste)
-
½
tsp
pepper (to taste)
The noodles and vegetables
-
10
oz
egg noodles
-
1
cup
frozen corn or peas
Instructions
- Clean the whole chicken and pat it dry.
- Dice and slice all veggies into bite-sized pieces.
- In a large stockpot, heat butter over medium-high heat and add onion, celery, carrots, and parsnips. Cook for 4-5 minutes until softened, then add garlic and cook for an additional minute.
- Add the whole chicken to the stockpot, followed by the broth and water. Bring to a simmer and reduce heat to medium.
- Cook the chicken and veggies for 45-60 minutes, until the chicken reaches 165°F.
- Remove the chicken to cool and reduce stock heat to low.
- Add dill, parsley, celery salt, pepper, and lemon juice to the stock. Stir and simmer on low for 30 minutes.
- Once the chicken is cool enough to handle, pull the meat off the bones and add it back into the stock.
- Bring the stock back to a light boil, then add the noodles and corn or peas. Cook for an additional 15 minutes on medium heat.
- Serve the soup hot.
Nutrition Facts (estimated)
Servings
10 cups
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
600mg
Cholesterol
70mg
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