Chicken Noodle Soup
As an Amazon Associate, I earn from qualifying purchases.
The Classic Kid-Favorite! When mealtime hits and bellies start growling, turn
to a classic to keep your kids full and satisfied. Chicken Noodle Soup has always
been a favorite among children, so keep tradition alive in your family with this
- 1 chicken (3 pounds), liver discarded
- 2 1/2 quarts cold water
- 4 carrots, peeled and cut into bite-size pieces
- 2 onions, peeled
- 2 celery stalks with leaves, cut into 4 pieces
- 6 cloves garlic, peeled
- 2 fresh thyme sprigs or 1/2 teaspoon dried thyme
- 1 1/2 teaspoons kosher salt
- 1 teaspoon whole black peppercorns
- 1 cup small pasta, cooked
- 1 cup frozen peas, thawed
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- Broth: In large pot over high heat, bring chicken and all remaining
broth ingredients to boil. Reduce heat to low; skim surface of broth to remove foam.
Let simmer for 1 1/2 hours, skimming occasionally, and turning chicken. Add more
water if necessary to keep chicken submerged.
- Remove chicken with tongs and cool. Strain broth through fine sieve. Discard
celery, herbs and spices. Reserve onions and carrots. Remove any excess fat from
top of broth with spoon.
- Pull chicken meat from bones and discard skin and bones. Dice chicken and reserve.
Quarter cooked onions, if desired.
- Soup: In large pot over high heat, return strained chicken broth and
bring to rolling boil. Add reserved onions and carrots. Reduce heat to low; stir
in reserved chicken meat, pasta and frozen peas, cooking until warm.
- Season with salt and pepper.
- Ladle soup into bowls and top with dill and parsley.
Photo used with permission from Getty Images.
Recipe credit: National Chicken Council - eatchicken.com
Sharing of this recipe is both encouraged
and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
>> Meat Soup Recipes