Homemade Chicken Noodle Soup Recipe
Servings: 6
Ingredients:
- 1 whole chicken, approximately 3-4 pounds
- 1 large onion, peeled and trimmed of roots
- Water, enough to cover the chicken
- 1 teaspoon black peppercorns
- 4 carrots, peeled and sliced into rounds
- 4 parsnips, peeled and sliced into rounds
- 1 cup diced celery
- 1 package egg noodles (about 12 ounces)
- 2 tablespoons chopped fresh parsley, or to taste
- Salt, to taste
Instructions:
- Prepare the Broth:
- Place the whole chicken and the large onion in the bottom of a large saucepan or a Dutch oven. Pour enough water into the pot to completely cover the chicken.
- Encase the black peppercorns in a metal tea infuser and add this to the pot to allow for easy removal later.
- Cook the Chicken:
- Bring the water to a boil over high heat, then reduce the heat to medium-low. Allow the pot to simmer gently until the chicken is thoroughly cooked—this means no longer pink and the meat falls off the bone, typically taking 40 to 60 minutes. For safety, an instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165°F (74°C).
- Remove Chicken and Onion:
- Use a slotted spoon to transfer the chicken to a bowl. Set aside to cool. Meanwhile, remove the onion from the broth, squeezing it gently to extract as much flavorful juice as possible before discarding it.
- Cook the Vegetables:
- Add the sliced carrots, parsnips, and diced celery to the broth. Bring the mixture back to a boil, then reduce heat slightly and simmer until the vegetables are tender, about 10 to 15 minutes. Remove and discard the peppercorns.
- Prepare the Noodles:
- While the vegetables are cooking, bring a separate large pot of lightly salted water to a boil. Add the egg noodles and cook according to the package instructions, usually about 5 minutes, until they are cooked but still firm to the bite. Drain the noodles and divide them among 6 serving bowls.
- Finish the Soup:
- When the chicken is cool enough to handle, remove and discard the skin and bones. Shred or chop the meat into bite-sized pieces. Stir the chicken and chopped parsley into the pot with the vegetables. Season the soup with salt to taste.
- Serve:
- Ladle the hot soup over the noodles in each bowl. Garnish with additional fresh parsley if desired.
To Serve:
- Enjoy this comforting homemade chicken noodle soup hot. It’s perfect for a chilly day or when you need a soothing meal.
This detailed recipe ensures you have all the steps clearly laid out for making a delicious, warming bowl of chicken noodle soup.
