Perfect Chicken Noodle Soup
The secret to this oh-so-good classic is a homemade broth and lots of fresh veggies. You'll have lots of leftover chicken after making this recipe; store for chicken salad or to make sandwiches.
PREP TIME
10 minutes
COOK TIME
45 minutes
Ingredients
1 whole chicken (3 to 4 pounds), giblets and liver discarded
1 pound carrots, sliced 1/2 inch thick
1 pound parsnips, sliced 1/2 inch thick
2 medium white or yellow onions, cut into thin wedges
4 teaspoons coarse salt
Cooked wide egg noodles, for serving
Fresh Italian parsley, to garnish
1 pound carrots, sliced 1/2 inch thick
1 pound parsnips, sliced 1/2 inch thick
2 medium white or yellow onions, cut into thin wedges
4 teaspoons coarse salt
Cooked wide egg noodles, for serving
Fresh Italian parsley, to garnish
Directions
In a large pot, combine chicken, carrots, parsnips, and onions. Add water to just cover. Stir in salt. Bring to a boil; reduce to a simmer, and cook, partially covered, until chicken is cooked through, about 35 minutes (skim off foam). Transfer chicken to a plate to cool; refrigerate (see note, below). To serve soup, add noodles to broth, and season with salt, if desired.
Looking for inspiration? Try these recipes:
Mediterranean Barley Salad
Roasted Beet and Goat Cheese Salad with Orange Vinaigrette
Avocado, Fennel and Blood Orange Salad
