Ingredients
Scale
- 1 whole chicken (about 3–4 lbs)
- 8 cups water
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 bay leaves
- 2 cups egg noodles
- 2 tbsp chopped parsley
Instructions
- Place chicken in a large pot and add water. Bring to a boil, then reduce heat and simmer for 1 hour.
- Remove chicken from the pot and let cool. Shred the meat, discarding bones and skin.
- Return the shredded chicken to the pot.
- Add carrots, celery, onion, garlic, salt, pepper, and bay leaves. Simmer for 20 minutes.
- Stir in egg noodles and cook for 8-10 minutes until tender.
- Remove bay leaves and garnish with parsley before serving.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Freeze extra soup for up to 3 months.
- Use leftover chicken broth for other recipes.
- Prep Time: 15 mins
- Cook Time: 1 hr 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 75mg