Chicken Noodle Soup

Chicken Noodle Soup:

It’s cold and rainy outside and I love it! It’s soup time here! My new thing is to make a new soup at least once a week, so get ready for all my soup recipes.  Soups are simple and good for your mind, body and soul! This is my all time favorite Chicken Noodle Soup recipe. It’s so delicious! Good for anytime of the day and my kids love it! We light the fireplace and eat hot yummy soup.

Happy Holidays!

Ali in the Valley

Photo by: Ali


1 (3 to 4 pound) whole organic chicken 1 quart chicken stock or low-sodium chicken broth 2 quarts water 2 medium onions, quartered 2 carrots, roughly chopped 2 celery stalks, roughly chopped 2 sprigs fresh thyme 5 or 6 parsley stems 1 bay leaf 2 tablespoons unsalted butter 4 ounces whole button mushrooms, quartered 1/2 cup diced onions 1/2 cup sliced carrots 1/2 cup small-diced celery 2 1/4 teaspoons salt 1/2 teaspoon freshly ground black pepper 1/4 pound noodles 2 tablespoons chopped fresh parsley leaves


Place the chicken in a large stockpot and cover with the chicken stock and 2 quarts water. Add the onion quarters, roughly chopped carrots and celery, thyme, parsley stems, and the bay leaf. Bring mixture to a boil, partially cover and reduce heat to a simmer. Simmer for 1 hour. The chicken should easily pull away from the bones.

Strain the cooking liquid and discard the vegetables but reserving the stock. Pull the chicken meat off the bones, discarding the bones, skin and any fat. Shred and reserve meat.

Melt the butter in a large stockpot over medium-high heat. Add mushrooms and cook until browned, about 3 minutes. Add the diced onions, carrots, and celery and cook until the vegetables are softened, about 2 minutes. Stir in reserved cooked chicken. Add reserved chicken stock and bring to a boil over high heat.

Season the soup with salt and pepper. Add noodles and simmer until noodles are cooked through, 10 to 12 minutes. Remove from the heat and stir in parsley. Serve hot.




Ali  in  the  Valley

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