Homemade from Scratch Chicken Noodle Soup
Hearty and comforting chicken noodle soup made with fresh ingredients.
Servings: 4
Ingredients
- 4 lb Whole roaster chicken
- 1 Head Garlic
- 1 Bay leaf
- 3 Carrots chopped
- 1 Stalk Celery chopped
- 1 Large Onion chopped
- 2 Cups Water
- 1 Tbsp Thyme
- ½ Cup Parsley
- 12 oz Egg noodles
- 1½ tsp Salt
- ¼ tsp Pepper
Instructions
- Put the whole chicken with giblets removed into a large pot. Fill with enough water to mostly cover the chicken and add 1 head of peeled garlic (about 10 cloves) and a bay leaf. Place the lid on and cook for 10 minutes on high heat. Once the water starts boiling, reduce the heat to low and simmer for 1 hour.
- Remove the cooked chicken from the pot and carve 2–3 cups of meat from the chicken. Cut the chicken meat into bite-sized pieces. Set aside.
- Remove scum from the chicken broth and add 2 cups of water to increase the volume of the broth. Then, add chopped carrots, celery, onion, and chicken pieces. Cook for 15 minutes.
- To the soup, add 1 Tbsp of thyme leaves removed from sprigs, and ½ cup of chopped parsley.
- Add the egg noodles and cook for another 10 minutes, until the noodles are cooked. Add salt and pepper.