Recipe: Homemade Chicken Noodle Soup

Ingredients

2 pieces chicken breasts, with ribs and skin on
2 pieces chicken drumsticks, with skin
1 piece yellow onion, peeled and cut into quarters
1 head garlic, unpeeled and cut in half crosswise
6 pieces carrots, 2 unpeeled and cut in halves, 4 peeled and cut into ¼ inch rounds
6 ribs celery, 2 cut in halves, 4 cut into ¼ inch slices
1 piece parsnip, unpeeled cut into 3-inch chunks
1 bunch fresh Italian parsley
1 bunch fresh thyme
3 cubes chicken bouillon
2 leaves bay leaves
1 tablespoon black peppercorns
1-2 tablespoons kosher salt

Add chicken, onion, garlic, carrots, celery, and parsnip to a stockpot.
Tie parsley and thyme with twine and add to the pot.
Cover with cold water, about 1-2 inches above the ingredients.
Add bouillon cubes, bay leaves, peppercorns, and salt.
Bring to a boil, then reduce to a simmer for 1 to 1½ hours.
Remove chicken to cool and discard vegetables from the stock.
Strain the stock and return it to the pot.
Add chopped carrots and celery to the stock and boil for 10 minutes.
Cook egg noodles in a separate pot until tender, then add to the soup.
Shred the cooled chicken and add it to the soup.
Season the soup with additional salt and pepper, and stir in chopped parsley before serving.

Servings

Calories

277

Total fat

Total carbohydrates

34g

Total protein

18g

Sodium

1745mg

Cholesterol

71mg