Home Made Chicken Noodle Soup!

Home Made Chicken Noodle Soup!
  • 1 whole chicken
  • 1 large onion, peeled and root trimmed
  • water to cover
  • 1 tablespoon whole black peppercorns
  • 4 carrots, peeled and sliced
  • 4 parsnips, peeled and sliced
  • 1 cup diced celery
  • 1 (16 ounce) package egg noodles
  • 2 tablespoons chopped fresh parsley, or to taste
  • salt to taste


  1. Place chicken and whole onion into the bottom of a large pot. Pour enough water over the chicken to cover completely. Put peppercorns in a metal tea ball; add to the pot.
  2. Bring water to a boil, reduce heat to medium-low, and cook at a simmer until the chicken until no longer pink and is falling off the bone, 40 to 60 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
  3. Remove chicken from the broth with a slotted spoon to a bowl; set aside to cool.
  4. Remove the onion and give it a squeeze to get as much of the flavor as possible. Discard the onion.
  5. Stir carrots, parsnips, and celery into the broth; bring to a boil and cook vegetables until tender, 10 to 15 minutes. Remove and discard peppercorns.
  6. While the vegetables boil, bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Divide between 6 soup bowls.
  7. Remove meat from chicken and discard bones. Cut meat into bite-size chunks and stir into vegetable mixture with parsley. Season with salt. Ladle soup over noodles to serve.

04/04/2018
Home Made Chicken Noodle Soup!, recipe PT15M PT1H 5 455 calories

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