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Chicken Noodle Soup
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Prep Time:
55 minutes
Total Time:
1 hour 55 minutes
Betty's Best cozy classic chicken noodle soup will warm you up and comfort you instantly.
Ingredients:
  • 1 cut-up whole chicken (3 to 3 1/2 lb)
  • 4 1/2 cups cold water
  • 1/2 teaspoon pepper
  • 1 medium celery stalk (with leaves), cut-up
  • 1 carrot, cut up
  • 1 small onion, cut up
  • 1 parsley sprig
  • 2 medium carrots, sliced (1 cup)
  • 2 medium celery stalks, sliced (1 cup)
  • 1 small onion, chopped (1/4 cup)
  • 1 tablespoon chicken bouillon granules
  • 1 cup uncooked medium egg noodles (2 oz)
  • Chopped fresh parsley
Instructions:
  • Trim excess fat from the chicken. Place the chicken, giblets (except liver), and neck in a Dutch oven or stock pot. Add the remaining ingredients for the chicken and broth. Bring to a boil, skim off any foam, then reduce the heat to low. Cover and simmer for about 45 minutes, or until the chicken juices run clear when the thickest pieces are cut.
  • After cooking the chicken in the broth, let the chicken cool for 10 minutes until manageable. Strain the broth through a cheesecloth-lined strainer to remove any vegetables. Remove the skin and bones from the chicken, then cut it into 1/2-inch pieces. Skim off any fat from the broth. You can use it right away, or store the broth and chicken separately in the fridge for up to 24 hours or freeze them for later use.
  • Pour enough water into the broth to make 5 cups. In a Dutch oven, bring the broth, sliced carrots, sliced celery, chopped onion, and bouillon granules to a boil. Reduce heat, cover, and simmer for about 15 minutes until carrots are tender.
  • Add the noodles and chicken to the pot and stir well. Bring the mixture to a boil. Lower the heat and let it simmer for 7 to 10 minutes until the noodles are cooked, stirring occasionally. Sprinkle some fresh parsley on top before serving.

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