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Homemade Chicken Noodle Soup-II

Category: Soups

 Ingredients List

  • 1 (3-4 lb) chicken
  • 2 quarts low sodium chicken broth
  • 1 quart water
  • 2 carrots, peeled and cut into 2 inch pieces
  • 2 celery ribs cut into 2 inch pieces
  • 1 onion, roughly chopped
  • 5 black peppercorns
  • 2 sprigs parsley
  • 1 bay leaf
  • 2 sprigs thyme
  • 2 cloves garlic, crushed
  • 2 tablespoons butter
  • 4 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 onion, diced
  • 1-2 teaspoons turmeric
  • 2 tablespoons flour
  • 4 quarts stock
  • Shredded chicken from one whole cooked chicken
  • 3 cups egg noodles
  • 4 sprigs parsley
  • Salt to taste (lots)
  • Pepper to taste


Place the chicken and chicken broth in a large stockpot and set it over medium heat. Add carrots, celery, garlic and onion to broth. Add the peppercorns, garlic, parsley, thyme, bay leaf and enough water to just cover the chicken. Bring the broth to a boil and then reduce heat to a simmer. Coook until the chicken is very tender, about 75-90 minutes, skimming the surface periodically. Remove the chicken and place in a large bowl. Strain the broth through a very fine sieve into a bowl and discard the vegetables. (Sometimes I like to keep the carrots if they”™re not too mushy to add back to the soup.)

Skim fat off the top of the strained broth and discard. Take chicken off the bones and shred. Chop the remaining parsley leaves and set aside. Melt the butter in a large Dutch oven over medium heat. Add the vegetables and cook until the onions are translucent and the vegetables are softened, about 5-7 minutes. Add the turmeric and flour and stir for about 1 minute to coat veggie mix. Add the chicken, the reserved broth, salt and pepper. Simmer the soup until the vegetables are tender and flavors are combined, 30-45 minutes. Stir in the egg noodles and parsley and cook until the noodles are tender, about 10 more minutes. Salt to taste! You may need A LOT!

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