Whole Chicken Noodle Soup
A whole chicken simmered into golden broth with shredded meat, vegetables, and egg noodles.
Equipment
- Large pot
- Cutting board
- Slotted spoon
Ingredients
Main Ingredients
- 1 whole chicken 3 1/2 to 4 lb, giblets removed
- 1 medium onion peeled and halved, for the broth
- 2 bay leaves
- 10 cup water for the broth
- ½ tsp salt for the broth
- 2 cup water added with the vegetables
- 6 stalks celery sliced
- 5 large carrots peeled and sliced
- 1 medium onion diced
- 3 cloves garlic minced
- ½ tsp black pepper
- 8 oz dry egg noodles
- 2 tbsp unsalted butter
- 2 tsp dried Italian herbs
- ½ tsp salt to finish
Instructions
Cooking
- Start the broth. Combine the chicken, onion halves, bay leaves, 1/2 teaspoon salt, and 10 cups water in a large pot, bring to a boil, then lower to a gentle simmer.
- Cook the bird. Cover and simmer 75 minutes until the thigh reaches 165 degrees F and the meat is tender, skimming foam early.
- Pick the meat. Cool the chicken 15 minutes, shred the meat, discard skin and bones, and remove the onion halves and bay leaves.
- Add the vegetables. Stir in 2 cups water, celery, carrots, diced onion, garlic, and pepper and simmer 20 minutes until tender.
- Cook the noodles. Add the noodles and simmer 8 to 10 minutes until just tender.
- Season. Return the chicken to the pot with the butter, herbs, and remaining salt, and simmer 5 minutes.
Notes
Substitutions: Use bone in chicken breasts for a shorter simmer of about 40 minutes.
Tips: Skim foam early, keep the pot at a gentle simmer, and add noodles last.
Storage: Refrigerate 3 to 4 days and reheat to 165 degrees F. Freeze without noodles for up to 3 months.