Chicken Noodle Soup

Love this healthy, classic Chicken Noodle Soup recipe during the colder months of the year. It's very soothing, warming and good for the soul. Enjoy!
Photo by Diane P.
Adapted from rachaelrayshow.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from rachaelrayshow.com

Ingredients

  • STOCK:

  • 1

    whole 3 to 4 pound chicken

  • 2

    large bay leaves

  • Bundle of parsley or parsley stems

  • 1

    parsnip, halved lengthwise

  • 2

    carrots with leafy tops, coarsely chopped

  • 2

    ribs celery with leafy tops, halved

  • 1

    onion, halved

  • 1

    bulb garlic, halved

  • Salt, to taste

  • 6

    peppercorns

  • 1

    lemon, sliced

  • SOUP:

  • Salt, to taste

  • 2

    tablespoons extra virgin olive oil

  • 2

    large leeks, quartered lengthwise then whites and light green tops sliced into half-inch moons

  • 3

    carrots, diced

  • 1/2

    pound egg noodles

  • Juice of 1/2 lemon

  • A handful dill, chopped

  • 1/4

    cup parsley, finely chopped

Directions

Place ingredients for the stock in a large pot, cover with water (about 4 quarts) and bring to a boil. Reduce heat to a low, rolling boil and cook 1 hour, turning the chicken occasionally. Remove pot from heat, cover and let chicken cool in stock to room temperature. Remove chicken and separate the meat from skin and bones; pull into bite-sized pieces. Strain stock. Heat a soup pot over medium heat with extra virgin olive oil, 2 turns of the pan. Add leeks and carrots, sauté to soften. Season with salt, add stock and bring to a boil. Add noodles and cook 5 minutes. Add in shredded chicken, lemon juice, dill and parsley to serve.

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