Ingredients
- 1 1/2 cups carrots sliced
- 1 cup celery sliced
- 8 cups chicken broth or chicken stock (see note)
- 3-4 cups chicken or chicken below
- 2 cups egg noodles measured dry, cook according to package directions
- salt & freshly ground black pepper to taste
Homemade Chicken Broth
- 1 whole chicken 3-4 lbs
- 1 1/2 onions divided
- 3 carrots include tops if you have them
- 2 celery stalks
- 4 sprigs fresh herbs rosemary, parsley, sage (or any combination)
- 2 bay leaves
- 1 Tablespoon peppercorns
- 2 teaspoons salt
- 10 cups water
Instructions
Homemade Chicken Broth
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Cut 1 onion, the carrots and the celery into quarters (include the tops of the carrots and celery if you have them). Place the remaining 1/2 onion into the cavity of the chicken.
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Place chicken in a large pot and add vegetables, fresh herbs, bay leaves, peppercorns and salt. Cover with water.
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Cover pot and bring to a boil over high heat. Once boiling, turn heat down and simmer partially covered for 1 1/2 – 2 hours.
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Remove chicken, shred mead and discard bones. Strain broth through cheesecloth.
Soup
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Bring broth to a boil and add carrots and celery. Cook 5 minutes.
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Cook noodles in water according to package directions. *see note
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Stir in chicken and simmer until heated through, about 2 minutes. season with salt and pepper to taste.
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Place noodles in the bottom of each bowl. Ladle soup overtop and serve.
Nutrition Facts
Calories: 138
Fat: 5g
Saturated Fat: 1g
Cholesterol: 31mg
Sodium: 1204mg
Potassium: 479mg
Carbohydrates: 14g
Fiber: 2g
Sugar: 2g
Protein: 9g
Vitamin A: 5459%
Vitamin C: 25%
Calcium: 44%
Iron: 1%