Ingredients and Weight:
- 1 whole chicken (about 3 pounds)
- 8 cups chicken broth or stock
- 1 medium onion, chopped
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 pound egg noodles
- Salt and pepper to taste
- Optional: parsley or cilantro for garnish
Preparation Time:
30 minutes
Cooking Time:
90 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a large pot or Dutch oven, combine the chicken, chicken broth, onion, carrots, celery, thyme, and bay leaf.
- Bring to a boil over high heat, then reduce heat to medium-low and simmer for 60-75 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot and shred or dice the meat.
- Return the chicken meat to the pot.
- Bring the soup back to a boil, then add the egg noodles. Cook according to package directions, usually around 6-8 minutes.
- Season to taste with salt and pepper.
- Garnish with parsley or cilantro, if desired.
Nutritional Information:
- Calories: 320 per serving
- Protein: 25 grams per serving
- Carbohydrates: 30 grams per serving
- Fat: 10 grams per serving
Dish Characteristics:
- Rich and flavorful broth
- Tender chicken and vegetables
- Homemade egg noodles
- Comforting and satisfying
User Comments:
- "This soup is absolutely delicious and so easy to make. The flavor is amazing and the noodles are perfect." - Sarah
- "I've made this soup several times and it's always a hit. It's the perfect comfort food for a cold day." - John
- "I love that this soup is made with fresh ingredients. It tastes so much better than canned soup." - Mary
Special Precautions and Tips:
- To save time, you can use pre-cooked chicken.
- You can also add other vegetables to the soup, such as green beans or corn.
- If you don't have egg noodles, you can substitute any other type of pasta.
- To make the soup ahead of time, simply prepare it up to step 6 and then refrigerate for up to 3 days. When ready to serve, reheat over medium heat and then add the noodles.
