- 1 whole chicken
- 1 medium onion, roughly chopped
- 3 ribs of celery
- 5 carrots, peeled and sliced
- 1 pounds pasta noodles
- salt and pepper
This is excellent comfort food, I personally add a few cloves of garlic powder and a few extra turns from the pepper mill for extra flavor. If you like your chicken soup to have a rich yellow color add a few drops of yellow food coloring.
This is my mom’s chicken noodle soup recipe. It’s a family favorite!
Fill a large soup pot, with enough water to cover the chicken. Start the boiling process over medium flame. Chop celery into 1 inch pieces, then roughly chop onion. Add both to the pot, then add a few dashes of salt and pepper.
Bring chicken broth to a full boil, then lower flame and bring to a low boil. Heat on low boil about two hours. One hour into boiling add carrot slices.
When chicken is fully cooked, remove from broth and set it aside to cool. While chicken is cooling, in a saucepan, boil noodles according to the directions on the package. Once pasta noodles are cooked, drain water and pour them into the broth.
When the chicken is cool to the touch, de bone and skin. Chop meat into chunky pieces and carefully return then to the soup. Let soup simmer for 20 minutes to rewarm all ingredients, stir occasionally. Serve when fully warmed.