Description
A comforting and nourishing chicken noodle soup recipe that captures the essence of family gatherings and warm memories, filled with fresh vegetables and tender chicken.
Ingredients
- 3 Tbsp. olive oil
- 3 cloves garlic
- 1 onion
- 4 celery stalks
- 4 large carrots
- 12 cups water
- 1 whole chicken (about 5-6 lbs.)
- 2 chicken bouillon cubes
- 2 bay leaves
- 4 Tbsp. fresh parsley
- 2 1/2 cups egg noodles
- 1/4 tsp. salt (adjust to taste)
- 1/4 tsp. pepper (adjust to taste)
Instructions
- Begin by mincing the garlic and chopping the onion for a fragrant base.
- Dice the celery and large carrots to add texture and flavor.
- Heat 3 Tbsp. of olive oil in a large heavy-bottomed soup pan or Dutch oven.
- Add the minced garlic, onions, diced celery, and carrots along with a pinch of salt and pepper.
- Sauté the mixture until softened, about 5-6 minutes.
- Pour in 12 cups of water and add the whole chicken, ensuring the water covers the chicken entirely.
- Bring the soup to a boil.
- Once boiling, reduce the heat to low and let it simmer for 2 hours.
- After 2 hours, remove the chicken from the pot and let it cool slightly.
- Shred the chicken meat, discarding bones, cartilage, and skin.
- Return the shredded chicken back to the soup pot.
- Add 2 chicken bouillon cubes, 2 bay leaves, and 4 Tbsp. of fresh parsley.
- Bring the soup to a boil again.
- Once boiling, lower the heat and add 2 1/2 cups of egg noodles.
- Simmer for an additional 30 minutes.
- Season with more salt and pepper to taste before serving.
Notes
Garnish with fresh parsley for added color and freshness. Store leftovers in an airtight container for 3-4 days.
