Ingredients (~5-6 servings)
- 1/2 whole chicken (or 2-3 lbs bone-in, skin-on chicken pieces)
- 3 carrots, peeled & sliced ½ inch thick
- 2 celery stalks, sliced ½ inch thick
- 1/4 onion, cut in a large dice
- 1 1/2 Tbsp salt
- 1 1/2 tsp black pepper
- 1-2 cups egg noodles
- Water to cover
Simmer the Soup Base
Add the chicken, carrots, celery, and onion to a large stock pot. Cover everything with water.
Bring the pot to a simmer over medium-high heat. Once it’s simmering, cover the pot, reduce the heat to medium, and let it simmer for ~35-40 minutes.
Check the pot every ten minutes or so. You will notice foam and fat forming at the top; use a spoon to skim this off and discard it.
Shred the Chicken
After ~40 minutes, carefully remove the chicken from the pot and place it on a cutting board to cool.
Let the soup continue to simmer while the chicken cools for about ten minutes.
Once the chicken is cool enough to handle, use a knife and fork (or your hands) to remove and discard the skin. Pull the meat from the bones and break it up into large chunks.
Finish the Soup
Add the shredded chicken pieces back to the pot.
Add the egg noodles and let the soup simmer over medium-low heat for ~7-10 minutes, or until the noodles are tender.
Pull the pot from the heat and let the soup cool for about ten minutes before serving.
If you plan on storing leftovers, consider cooking the noodles separately and adding them to individual bowls. This keeps them from absorbing all the broth.
Mom’s Chicken Noodle Soup
Ingredients
Ingredients (~5-6 servings)
- 1/2 whole chicken or 2-3 lbs bone-in, skin-on chicken pieces
- 3 carrots peeled & sliced ½ inch thick
- 2 celery stalks sliced ½ inch thick
- 1/4 onion cut in a large dice
- 1 1/2 Tbsp salt
- 1 1/2 tsp black pepper
- 1-2 cups egg noodles
- Water to cover
Instructions
- Add chicken, vegetables, and water to large pot.
- Bring to simmer, cover, and cook 35-40 minutes, skimming foam periodically.
- Remove chicken, let cool 10 minutes.
- Shred chicken, discarding skin and bones.
- Return chicken to pot.
- Add egg noodles, simmer 7-10 minutes until tender.
- Let soup rest 10 minutes before serving.
