Chicken Noodle Soup

Chicken Noodle Soup

Keep the cold at bay by serving this wholesome Chicken Noodle Soup with your favorite crackers.

Chicken Noodle Soup
Makes 4 to 6 servings
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Ingredients
  1. 1 (5-pound) whole chicken, giblets removed
  2. 4 quarts water
  3. 2 onions, quartered
  4. 6 cloves garlic, peeled and halved
  5. 2 carrots, coarsely chopped
  6. 2 stalks celery, coarsely chopped
  7. ¼ cup fresh parsley leaves
  8. 15 sprigs fresh thyme
  9. 10 black peppercorns
  10. 2 bay leaves
  11. ¼ cup butter
  12. 1 cup thinly sliced celery
  13. 1 cup thinly sliced carrot
  14. 1 cup chopped onion
  15. ⅓ cup all-purpose flour
  16. 8 ounces wide egg noodles
Instructions
  1. In a stockpot or large Dutch oven, bring chicken and next 9 ingredients to a boil over medium-high heat. Reduce heat, and simmer for 1½ hours.
  2. Remove chicken from pot, and let stand until cool enough to handle. Shred meat, discarding skin and bones. Pour broth through a fine mesh sieve, discarding solids and reserving broth.
  3. In a large Dutch oven, melt butter over medium heat. Add celery, carrot, and onion; cook, stirring occasionally, for 8 minutes or until tender. Add flour, and cook, stirring constantly, for 2 minutes. Gradually stir in reserved broth, and bring to a boil. Reduce heat, and simmer for 20 minutes. Stir in egg noodles and shredded chicken, and cook for 8 minutes or until noodles are tender.
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