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Chicken Noodle Soup Recipe Whole Chicken

Chicken Noodle Soup Recipe Whole Chicken

Make a comforting chicken noodle soup recipe with whole chicken for rich flavor and tender meat. Perfect for cozy dinners, this homemade classic is hearty and delicious.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 4
Course: Appetizer, Main Course, Salad
Cuisine: American
Ingredients Method

Ingredients
  

Homemade Broth:
  • 1.8 kg / 3.5 lb whole chicken rinsed and cleaned, the best quality you can afford (Note 1)
  • 1 head of garlic cut in half horiztonally
  • 2 carrots cut into chunks
  • 2 celery ribs cut into chunks
  • 2 onions peeled and cut into quarters
  • 1 tbsp black peppercorns
  • 2 bay leaves fresh or dried
  • 4 thyme sprigs or 1 1/2 tsp dried thyme leaves
  • 9 – 10 cups water enough to just cover chicken
Soup:
  • 1 tbsp olive oil
  • 1 large onion diced
  • 3 garlic cloves minced
  • 2 medium carrots cut in quarters lengthwise then chopped
  • 2 celery ribs cut into 1 cm/ 1/2″ thick pieces
  • 2 cups shredded chicken from homemade broth
  • 2 litres / 2 quarts homemade chicken broth above
  • 200 g/ 6 oz egg noodles or pasta of choice Note 3
  • 2 – 3 tsp Vegeta or other stock powder Note 4
  • 1/2 tsp black pepper
  • 4 thyme sprigs optional
  • 1 bay leaf optional
  • Finely chopped parsley for garnish (optional)1 tbsp olive oil
  • 1 large onion diced
  • 3 garlic cloves minced
  • 2 medium carrots cut in quarters lengthwise then chopped
  • 2 celery ribs cut into 1 cm/ 1/2″ thick pieces
  • 2 cups shredded chicken from homemade broth
  • 2 litres / 2 quarts homemade chicken broth above
  • 200 g/ 6 oz egg noodles or pasta of choice Note 3
  • 2 – 3 tsp Vegeta or other stock powder Note 4
  • 1/2 tsp black pepper
  • 4 thyme sprigs optional
  • 1 bay leaf optional
  • Finely chopped parsley for garnish (optional)

Method
 

Broth:
  1. Place the chicken in a large pot. Add remaining Broth ingredients, then add enough water so the chicken is just covered (too much water = weak broth).
  2. Cover with lid, bring the water to a gentle simmer over medium heat. Then adjust heat so it’s simmering GENTLY with the lid on. Simmer 1.5 hours until chicken is tender and easily comes off the bone. (Or 8 hours on low in a slow cooker)
  3. Scoop scum off surface once or twice during first 30 minutes.
  4. Transfer chicken to pan. Shred meat and discard bones. You'll only need half the chicken meat, save the rest for another purpose.
  5. Remove carrots, celery etc from broth, and discard. Optional: Chop carrot and celery, add back into soup with chicken. (Note 5)
  6. Optional: Refrigerate soup for a few hours until the fat sets, then scoop the fat off the surface (I do this, healthier & makes soup clearer).
Soup:
  1. Heat oil in a large pot over medium meat. Add onion and garlic, cook for 2 minutes. Add celery and carrots, cook for 5 minutes until softened and a bit sweet, don’t let them brown.
  2. Turn heat up to medium high. Gently pour 8 cups broth in (top up with water if necessary), leaving behind residue settled in the bottom of the broth pot.
  3. Add Vegeta (stock powder), thyme, bay leaf and pepper. Stir.
  4. When it starts bubbling, add noodles/pasta. Cook for time per packet MINUS 2 minutes. Stir gently only once or twice (Note 6).
  5. Add half the chicken, stir (it warms quickly), then season with salt and pepper to taste – season well!
  6. Serve soup immediately, garnished with fresh parsley.Heat oil in a large pot over medium meat. Add onion and garlic, cook for 2 minutes. Add celery and carrots, cook for 5 minutes until softened and a bit sweet, don’t let them brown.
  7. Turn heat up to medium high. Gently pour 8 cups broth in (top up with water if necessary), leaving behind residue settled in the bottom of the broth pot.
  8. Add Vegeta (stock powder), thyme, bay leaf and pepper. Stir.
  9. When it starts bubbling, add noodles/pasta. Cook for time per packet MINUS 2 minutes. Stir gently only once or twice (Note 6).
  10. Add half the chicken, stir (it warms quickly), then season with salt and pepper to taste – season well!
  11. Serve soup immediately, garnished with fresh parsley.