Whole Chicken Chicken Noodle Soup with Homemade Broth
Make chicken noodle soup with a whole chicken, homemade broth, carrots, celery and egg noodles. Learn how to keep the chicken tender and noodles firm.
Servings 6 servings
Calories 350kcal
Equipment
- Large stockpot or 6-quart Dutch oven
- Tongs
- Cutting Board
- Chef knife
- ladle
Ingredients
Soup Base & Chicken
- 3 pounds whole chicken rinsed, giblets removed
- 2 medium carrots chopped
- 2 stalks celery chopped
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 cups water
Noodles
- 8 ounces egg noodles
Instructions
- Rinse the whole chicken and remove any giblets or neck from the cavity.
- Place the chicken in a large pot or Dutch oven and add the chopped carrots, celery, onion, and garlic.
- Add the thyme, rosemary, bay leaf, salt, and pepper to the pot.
- Pour in the water, making sure that the chicken is completely covered.
- Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 1.5 hours, or until the chicken is cooked through and the vegetables are tender.
- Remove the chicken from the pot and let it cool.
- Once the chicken has cooled, remove the meat from the bones and chop it into bite-sized pieces.
- Add the egg noodles to the pot and cook for 8-10 minutes, or until they are tender.
- Return the chopped chicken to the pot and stir to combine.
- Serve the chicken and noodle soup hot, garnished with chopped fresh herbs if desired.
Notes
Nutritional information:
- Calories: 350
- Protein: 30g
- Carbohydrates: 20g
- Fat: 20g
- Saturated fat: 5g
- Cholesterol: 85mg
- Sodium: 580mg
- Potassium: 410mg
- Fiber: 2g
- Sugar: 2g
- Vitamin A: 3400 IU
- Vitamin C: 4mg
- Calcium: 45mg
- Iron: 2mg