How to Make the Best Chicken Noodle Soup Recipe

The Best Chicken Noodle Soup Recipe

Colder weather is here and flu-season is nearly upon us. Having a good chicken noodle soup recipe can provide comfort on those cold, damp days or days when you are just too sick to get out of bed. My family has always enjoyed this chicken noodle soup recipe, and I hope you enjoy it too.

Total: 2 hours

Cook: 1.5 hours

Yield: 6 to 8 servings

Ingredients:

1 whole-fryer chicken (about 4lbs.)

6 whole carrots

5 celery stalks

¼ cup of onion

1-2 cloves of garlic

1 bundle of fresh thyme (7-8 pieces)

1-2 bay leaves

Kosher salt and freshly ground black pepper

3-32oz. boxes of Swanson Chicken Broth

1-9oz box of Italian Egg Noodles (HemisFares) or Al Dente

2 tbsp. olive oil, for sautéing

Supplies Needed:

1 large dutch oven (6-8 qt.)

Spoons or spatulas for stirring and sautéing

Chef knives for chopping

1 fork for separating chicken

1 chopping board

1 roasting pan or broiler pan

Extra plate or bowls to contain chopped items

1 vegetable peeler

In a roasting pan or broiler pan, roast 1 whole fryer chicken at 420°F for 60 – 65 minutes depending on the size of the chicken. Be sure to remove any ties on the legs and inner gizzards. (Some whole-fryer chickens come prepared with ties and gizzards.)

Once, the chicken has roasted for 1 hour, set aside and let cool for 30 minutes. Debone and separate the chicken coarsely using a fork. Set aside on a plate.

After the chicken is prepared, skin 6 carrots lengthwise using a vegetable peeler, then chop the carrots into nickel-size pieces. Set aside.

Next, chop 6 celery stalks into small pieces and set aside. If using whole celery stalks, remove any leaves at the top of the celery and the bottom white stalk of the celery.

Chop ¼ cup of a small white onion.

Chop 2 cloves of garlic.

In a large Dutch oven, heat 2 tbs of olive oil at medium heat.

Once oil is hot and easily spreads over the entire pain, sauté the onion and garlic for 30 seconds, then add the carrots, celery, 6 twigs of fresh thyme, 1 bay leaf, and a pinch of salt & pepper. Sauté the vegetables for about 6 minutes or until soft.

Add 3qts. of Swanson chicken broth to the vegetables and bring to a boil on medium-high heat.

Add 1 box (9 oz.), or less for desired amount, of gourmet egg noodles to the vegetables and boiling broth. I prefer the brand HemisFares sold at Kroger or Al Dente from Edwards Grocery Store. My family likes the noodles broken up into smaller pieces (see picture on the following page). You may break the noodles up into smaller pieces or not depending on preference. Add the noodles to the vegetables and broth, and boil for 3 minutes.

Add the chopped chicken, stir, and simmer on low for 30 minutes.

Add salt and pepper if desired and serve. Enjoy.