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, leaving 2 unpeeled and cut into halves, remaining 4 peeled and cut into ¼ inch rounds
6 ribs celery, two cut in half, remaining 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 pieces bay leaves
1 tablespoon black peppercorns
1-2 tablespoons kosher salt

Add chicken, onion, garlic, carrots, celery, and parsnip to a large stockpot.
Tie parsley and thyme with kitchen twine and add to the pot.
Cover with cold water, ensuring it's 1-2 inches above the ingredients.
Add chicken bouillon, bay leaves, peppercorns, and kosher salt.
Bring to a boil, then reduce to a simmer for 1¼ to 1½ hours until chicken is cooked and stock is flavored.
Transfer chicken to a plate to cool, discard vegetables, and strain the stock.
Return stock to the pot, add chopped carrots and celery, and boil for 10 minutes.
Cook egg noodles separately until tender, then add to the soup.
Shred the chicken and add to the soup, adjusting quantity based on stock amount.
Season with salt and pepper, and stir in fresh parsley before serving.

Servings

Calories

277

Total fat

Total carbohydrates

34g

Total protein

18g

Sodium

1745mg

Cholesterol

71mg