Ingredients and Weight:
- 1 whole chicken (about 3 pounds)
- 1 large onion, chopped
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 4 cloves garlic, minced
- 12 cups chicken broth
- 1 (12-ounce) package egg noodles
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Preparation Time:
30 minutes
Cooking Time:
About 1 hour
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a large stockpot, combine the chicken, onion, carrots, celery, garlic, and chicken broth. Bring to a boil, then reduce heat to low and simmer for 45-50 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot and let it cool slightly. Shred the chicken and return it to the pot.
- Bring the soup back to a boil. Add the egg noodles and cook for 8-10 minutes, or until tender.
- Stir in the parsley and season with salt and pepper to taste.
Nutritional Information:
- Calories: 300 per serving
- Protein: 25 grams per serving
- Fat: 10 grams per serving
- Carbohydrates: 30 grams per serving
Dish Characteristics:
- Comforting and nourishing
- Packed with chicken, vegetables, and egg noodles
- Flavored with fresh parsley and seasoned to perfection
User Comments:
- "This is the best chicken noodle soup I've ever had! It's so flavorful and satisfying."
- "I love that it's easy to make and doesn't take too long."
- "It's perfect for a cold winter day or when you're feeling under the weather."
- "I added some mushrooms and peas to make it even more delicious."
Special Precautions and Tips:
- If you don't have a whole chicken, you can use boneless, skinless chicken breasts or thighs instead.
- You can also use any type of vegetables you like in this soup.
- To make the soup ahead of time, simply refrigerate it for up to 3 days or freeze it for up to 3 months. When you're ready to serve, reheat the soup over medium heat until warmed through.
