Classic Chicken Noodle Soup
Nothing beats this home-brewed soup on a cold, rainy day.
1 lb chicken parts
2 stalks celery, including leafy tops, cut into
1 whole chicken, thoroughly rinsed Kosher salt to rub inside chicken
1 large whole onion, unpeeled
1 large whole carrot, peeled
1 medium whole parsnip, peeled
2 tsp kosher salt
¼ tsp black pepper
1 bunch of dill, washed and tied with a string
Cooked egg noodles
1. Pour 12 cups of cold water into a large stockpot. Add chicken parts and celery. Bring to a boil. While water is heating, rub the inside of whole chicken with salt.
2. Add chicken to the pot, cover, reduce heat and simmer for 30 minutes. Test chicken with a fork to make sure it’s tender and fully cooked. Carefully remove it to a platter. Leave chicken parts in pot.
3. Add onion, carrot, parsnip, salt and pepper. Simmer soup for 1 hour and 15 minutes.
4. When chicken cools, remove skin and bones and cut meat into bite-size pieces.
5. Strain soup and discard all solids except carrot. Return soup to pot and bring to a simmer. Drop in dill bundle for 1 minute and remove. Slice carrot and add to pot. Add chopped chicken to pot.
6. Add cooked egg noodles and season with salt and pepper to taste.
Serves 8Back to top