Homemade chicken noodle soup is such a timeless comfort food classic that always manages to make us feel better on dreary days. This is my grandma's recipe, loaded with fresh vegetables, tender pieces of chicken, and egg noodles, all in a delicious broth. It's one of my favorite ways to cook a whole chicken!
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Instructions
Place your 3-4 lb whole chicken in a large stock pot, add 6 cups chicken bone broth, and water if needed to cover the chicken. Add 1 teaspoon each, salt & pepper, and 4 bay leaves.
Cover and bring the chicken broth and water to a boil. Reduce heat and simmer, covered, for about 90 minutes or until the meat begins to fall off the bone. (this step will take approximately 30-40 minutes if you are using chicken thighs only)
Remove chicken to a plate or large dish, use a slotted spoon to remove any pieces that may still be in the soup broth as well as the bay leaves.
Add chopped vegetables (1 medium onion, 2-3 cloves garlic, 5-6 medium carrots, 6 stalks celery) and 5-6 stalks thyme to the broth in a stock pot, cover, and continue to simmer while removing the bones from chicken meat (allow your chicken meat to cool for a few minutes first). Discard bones and skin.
The broth will simmer for a total of approximately 30 minutes; at the halfway point (15 minutes), return the chicken meat to the soup, taste and adjust the seasoning, and then add 2 cups egg noodles. Cover and simmer for the final 15 minutes.
Remove from heat, stir in the chopped 1 tablespoon parsley (if desired), and serve.