Homemade Chicken Noodle Soup
When it's COLD outside ... or you're fighting a cold, there's nothing better than homemade chicken noodle soup.
- 1 whole chicken (Springer Mountain Farms brand preferred)
- 4-5 stalks celery, stringed and diced (Include celery leaves)
- 1 large skinned and peeled sweet onion
- 1 cup shredded or minced carrots
- salt, to taste (about 2 teaspoons)
- 2 boxes chicken broth
- 1 Tbsp Better Than Bouillon, Chicken Flavor
- 1 pkg. wide egg noodles (gluten free noodles can be used)
- Rinse the chicken with cold running water and then place it inside a large stockpot. Fill stockpot with enough water to cover the chicken. Turn heat on high.
- Rinse and prepare celery, onion, and carrots. Add chopped celery (including some celery leaves), chopped onion, and minced carrot to stockpot. Add salt to taste.
- Cover stockpot and bring liquid to boil. Reduce heat to simmer. Keep pot partially covered, being careful to not let liquid boil over. Cool until chicken is fully cooked, turning occasionally. Be careful not to splash hot liquid.
- Let the chicken and stock cool slightly. Carefully move chicken to a large bowl; remove skin and debone. Pull or chop chicken into bitesized pieces and add back to the pot.
- Add commercial chicken broth and bouillon to increase quantity of broth. Stir to incorporate. Put stockpot back on heat and reheat to boiling. Add noodles and cook until noodles are tender.
- Serve immediately.
Tip: If you're not planning to use all of the soup at once, cook only enough noodles for each use to avoid having the noodles overly-absorb broth.