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savory chicken noodle soup by noreen'

(1 rating)
Adashofloverecipepage avatar
Recipe by
Nor Mac
@Adashofloverecipepage
Northern, MA

I make Chicken soup quite often. My family loves it. My soup is very flavorful, and delicious. It has just the right amount of seasoning. It is far from bland. I make a large pot and freeze the left overs. Serve with some crusty bread and dig in. Enjoy!

(1 rating)
yield 8 -10
prep time 10 Min
cook time 1 Hr 45 Min
method Stove Top

Ingredients For savory chicken noodle soup by noreen'

  • 1 gal
    water or (16 cups)
  • 5 lb
    whole chicken cut up, mixed poultry thigh, breasts, and drumsticks, and breast meat
  • 2 lb
    carrots peeled and coarsely cut
  • 6-8
    stalks celery chopped in medium pieces
  • 1
    large sweet onion chopped medium pieces
  • 1 1/2 tsp
    ground black pepper
  • 2 Tbsp
    dried parsley
  • 3 clove
    pressed garlic, or coarsely cut
  • 3 Tbsp
    chicken bouillon powder or granules
  • 3 clove
    garlic peeled and coarsely cut
  • 2-3 tsp
    poultry seasoning to taste
  • pinch
    salt and black pepper to taste
  • 2 Tbsp
    canola oil or butter
  • 1 bag
    broad egg noodles cooked( may use cooked rice as well)

How To Make savory chicken noodle soup by noreen'

  • 1
    Skin the thighs. Leave skin on drum sticks. It is easier to skin thighs. You want some skin for flavor. Place in a large pot. Pour water over the chicken. Boil chicken on high until done. This should take about 30-45 minutes after it reaches the boiling point. Note: Substitute A rotisserie chicken if wanted. Simply boil the chicken after your remove a lot of the meat from the bone. Boil the carcass and some of the drumsticks and meat. Save remaining meat to add to pot later.
  • 2
    Remove chicken from pot. I usually cover the chicken with cold water to cool it down. Pull meat from bones. Skim about 1/4 cup of chicken fat from top of pot of broth and discard. Place some pf pulled chicken meat back in to pot. Discard chicken skin. Place 3 drum stick bones back in to pot of broth. Discard the rest.
  • 3
    Saute onion and celery in 2 tbs oil. Cook until softened. Add to pot. Add in the carrots later so they don't become mushy.
  • 4
    Bring pot back up to boiling point. Stir in the rest of the ingredients. Herbs etc. continue to boil for 45 minutes. Add in carrots. Boil until carrots are done. ( pierce with a fork to test tenderness. )Remove bones.
  • 5
    Cook egg noodles. Place some egg noodles in a bowl. Add some more of the chicken you cooked. Spoon soup over noodles to serve. I like my soup served with crusty Italian bread and butter.
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