Mama's Chicken Noodle Soup
2 hours 30 minutes
A family classic. Great for when you have a cold or need to warm up.
1 person made this
Ingredients
Serves: 4
- 1 whole chicken or 4 chicken marylands (skin on!)
- olive oil
- salt and pepper, to taste
- broth
- 3-4 celery sticks
- 2 carrots
- 1/2 onion
- 5-6 parsley sprigs
- 5-6 cloves of garlic
- salt, pepper and poultry seasoning to taste
- soup
- olive oil
- 1/2 onion
- 3 celery sticks
- 3 carrots
- 2 cloves garlic, minced
- egg noodles (San Remo(TM) thick)
- 3 - 4 sprigs of parsley, chopped
Directions
Preparation:30min ›
Cook:2hours ›
Ready in:2hours30min
- Preheat oven to 200 degrees C.
- Place chicken on a baking sheet lined with baking paper. Brush chicken with olive oil and sprinkle GENEROUSLY with salt and pepper. Bake for 30-40 minutes.
- Let chicken cool and remove meat from bones. Keep skin and bones. Set aside.
- In a large stock pot add all the broth ingredients including chicken skin and bones. Cover with enough water just until everything is submerged. Do not fill pot with water. Bring to a boil. Reduce heat. Cover and simmer for 1 to 1 1/2 hours.
- Use a slotted spoon to remove and discard the broth ingredients. Strain broth through a fine strainer. Add salt, pepper and poultry seasoning to season the broth. Taste after each addition. Set aside.
- Coat the bottom of the stock pot with olive oil and sauté the broth ingredients (onion, celery and carrot) until the onions are semi-translucent. Add in the garlic. Pour in the broth and bring to a boil. Add egg noodles and parsley cook as per packet instructions.
- Remove from heat and add in the chicken. Serve and enjoy.
Tip
The broth is perfect for the sick and the soup freezes for up to 3 months.
