Chicken Noodle Soup
By Groceree
Also known as Homemade Chicken Soup
A whole chicken simmered slowly into a golden broth, then the meat shredded back in with carrot, celery, onion, egg noodles and dill. The American cure for colds and bad days.
Last updated
- Servings
- 6 servings
- Prep
- 20 min
- Cook
- 1 h 30 min
- Total
- 1 h 50 min
Ingredients
whole chicken1
onions2
carrots3
celery sticks3
garlic cloves3
bay leaves2
black peppercorns1 tsp
fresh thyme4 sprigs
salt2 tsp
egg noodles200 g
dill1 small bunch
flat-leaf parsley1 handful
lemons (optional)½
water3 l
Instructions
- 01
Put the in a large pot with 1 , halved, 1 and 1 , whole, and the , , , and 3 litres of cold .
- 02
Bring slowly to a simmer, skim, and cook gently for 1 hour until the is falling off the bone.
- 03
Lift out the , strain the broth, and skim off some of the fat.
- 04
Dice the other and slice the remaining 2 and 2 . Simmer them in the broth for 10 minutes, then add the wide and cook until tender.
- 05
Shred the meat, discarding skin and bones, and return it to the pot. Season with and a squeeze of .
- 06
Stir in the chopped and and serve.
Notes
- Start with cold water and keep it at a gentle simmer for a clear, golden broth.
- Cook the noodles in the soup just before serving; left sitting, they swell and soak up the broth.
- A squeeze of lemon at the end brightens it.
Nutrition per serving
- Calories
- 340 kcal
- Protein
- 30 g
- Carbs
- 28 g
- Fat
- 11 g
Estimated from the ingredients.
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