Chicken Noodle Soup with Vegetables Recipe

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Good old chicken noodle soup. The perfect comfort food for those cold fall and winter days. This recipe makes a large batch so you can have leftovers to enjoy.

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Servings:

Ingredients

5 pounds whole chicken
Water
5 carrots (medium)
4 stalks celery (medium stalks)
1 tablespoon salt
1/4 teaspoon pepper
3 chicken bouillon cubes, if needed
8 ounces uncooked medium-wide egg noodles

Container:Dutch oven or stock pot

Directions

PREP

45 mins

COOK

1 hr

Place the whole chicken in a Dutch oven or stock pot. Add enough water to just cover the chicken.
Cut each celery stock into two or three pieces and place in the water with the chicken.
Add the salt and pepper. Bring the water to a boil and then turn down the heat to a gentle boil.
Gently turn the chicken over after it has boiled for 15 to 20 minutes. Continue to cook until juices run clear when you poke the chicken with a fork. The chicken will need to cook a total of approximately 45 minutes.
Remove the chicken from the pot and pull the meat off the chicken and cut into bite-size pieces.
Skim fat off the juices if necessary. Pour it into a gravy separator and then pour juices back into the pot. Discard fat.
Add the sliced carrots to the broth and then add the chicken back in.
Cook at a simmer until the carrots are tender.
If you need more broth, add water until you have the desired broth. Season with chicken bouillon if you think the broth needs a little added flavor.
Cook the noodles separately and add them to the rest of the ingredients.
Continue to cook just until everything is hot. Remove the celery stalks before serving.

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Chicken Noodle Soup with Vegetables Recipe Reviews

chicken noodle soup with vegetables

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Reviewed By GabriELLA

"This soup was so good. It was the best homemade chicken noodle soup I have made. The kids loved it and the leftovers were as good warmed up as when I first made it."