Chicken Noodle Soup

Chicken noodle soup is a classic. Perfect for these colder days. 

Let's get started!!!

Chicken Noodle Soup Printable Recipe

1 lb. Carrots, Peeled

6 Stalks of Celery, trimmed

1 Large Onion, Peeled and Halved

6 Cloves of Garlic, Smashed

4 Chicken Leg Quarters

10 Whole Black Peppercorns

4 Sprigs of Rosemary

4 Sprigs of Thyme

1 Bay Leaf

6 Sprigs of Parsley

4 Cups Wide Egg Noodles

2 Tbsp. Chicken Bouillon Powder

Salt and Freshly Ground Pepper

In a large stock pot, add 3 carrots, 3 stalks of celery, half of the onion, peppercorns, 3 springs rosemary, 3 sprigs of thyme, bay leaf, chicken bouillon powder, and chicken. Cover with 3 quarts of water and bring to a boil, then reduce to a simmer. Continue to cook for 45-50 minutes or until the chicken is fully cooked through.

Using tongs remove the chicken from the pot and place in a large bowl. Shred once it is cool enough to handle making sure to discard the skin and bones. Set shredded chicken to the side. 

Strain the stock through a fine mesh sieve into another pot or container. Discard the solids and pour the strained broth back into the pot.

Cut the remaining carrots and celery into slices. Dice the remaining onion. Finely chop the remaining rosemary, thyme, and parsley. Add the vegetables and herbs along with a couple of grinds of black pepper to the stock and simmer until tender 10-20 minutes. 

While the vegetables are cooking bring a large pot of salted water to a boil and cook your wide egg noodles until al dente (about 7 minutes) Strain your noodles and add them to the soup pot along with the shredded chicken and continue to cook for an additional 3-5 minutes. Taste and adjust seasoning if needed.

Serve and enjoy.

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