- 3 quarts water
- 1 (2 to 3 pound) whole fryer chicken
- 1 large whole onion
- 3 sprigs fresh rosemary
- 1 pound baby carrots, minced
- 6 stalks celery, minced
- 1 clove garlic, minced
- 1 tablespoon sea salt
- 1 (12 ounce) package egg noodles
- 1 (10 ounce) bag fresh spinach, chopped
- Combine water, chicken, whole onion, and rosemary in a large stockpot; bring to a rolling boil and cook until chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove stockpot from heat and allow chicken to cool until easily handled, about 15 minutes.
- Remove chicken and onion from stockpot. Remove chicken meat from bones and chop or shred meat; discard carcass and skin. Chop onion if desired. Return chicken meat and onion to stockpot with water.
- Mix carrots, celery, garlic, and sea salt with the chicken mixture; bring to a boil and cook until carrots and celery are tender, 10 to 15 minutes. Reduce heat to medium-low; add egg noodles and cook until noodles are cooked through but firm to the bite, about 5 minutes. Add spinach to soup and cook until wilted, 1 to 2 minutes.
05/20/2018
recipepes.com
Never-Fail Chicken Noodle Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
