Description
Recreate the comforting, diner-style classic right in your own kitchen. This soup features a rich, slow-simmered broth built from a whole chicken, aromatic vegetables, and perfectly tender egg noodles. It is the ultimate soothing dish, packed with wholesome ingredients that create a deep, savory flavor profile often craved on chilly days. Perfect for family dinners, this recipe yields a large, nutritious batch that is both economical and deeply satisfying.
Ingredients
3 tablespoons olive oil
3 cloves garlic, minced
1 medium onion, diced
4 celery stalks, diced
4 large carrots, diced
12 cups water
1 whole chicken (roughly 5 to 6 pounds)
2 chicken bouillon cubes
2 whole bay leaves
4 tablespoons fresh parsley, chopped
2 ½ cups egg noodles
1/4 teaspoon salt
1/4 teaspoon pepper
Instructions
Prepare your aromatics by mincing the garlic and dicing the onion, celery, and carrots.
In a large stockpot, heat the olive oil over medium heat and sauté the garlic, onion, celery, and carrots until softened.
Add the whole chicken, water, bouillon cubes, and bay leaves to the pot.
Bring to a boil, then reduce heat and simmer for 60 to 90 minutes until the chicken is cooked through and tender.
Remove the chicken from the pot, allow it to cool, remove the skin and bones, and shred the meat.
Return the shredded chicken to the pot.
Add the egg noodles and cook for 8-10 minutes until tender.
Stir in the fresh parsley, season with salt and pepper to taste, and serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, store the soup without the noodles, as they may become mushy when reheated. Add fresh noodles when ready to serve.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 2g
- Sodium: 650mg
- Fat: 11g
- Saturated Fat: 3g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg