Home Made Chicken Noodle Soup! recipe
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Ingredients
- 1 whole chicken 1 large onion, peeled and root trimmed water to cover 1 tablespoon whole black peppercorns 4 carrots, peeled and sliced 4 parsnips, peeled and sliced 1 cup diced celery 1 (16 ounce) package egg noodles 2 tablespoons chopped fresh parsley, or to taste salt to taste
Nutrition Info
- 823.5 caloriescarbohydrate: 71.2 gcholesterol: 134.6 mgfat: 46.5 gfiber: 8.9 gprotein: 29.9 gsaturatedFat: 11.9 gservingSize: -sodium: 444.4 mgsugar: 8.5 gtransFat: : -unsaturatedFat: : -
Directions Home Made Chicken Noodle Soup!
Directions
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Place chicken and whole onion into the bottom of a large pot. Pour enough water over the chicken to cover completely. Put peppercorns in a metal tea ball, add to the pot.
Bring water to a boil, reduce heat to medium-low, and cook at a simmer until the chicken until no longer pink and is falling off the bone, 40 to 60 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Remove chicken from the broth with a slotted spoon to a bowl, set aside to cool.
Remove the onion and give it a squeeze to get as much of the flavor as possible. Discard the onion.
Stir carrots, parsnips, and celery into the broth, bring to a boil and cook vegetables until tender, 10 to 15 minutes. Remove and discard peppercorns.
While the vegetables boil, bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Divide between 6 soup bowls.
Remove meat from chicken and discard bones. Cut meat into bite-size chunks and stir into vegetable mixture with parsley. Season with salt. Ladle soup over noodles to serve.