Back to Simple Chicken Noodle Soup All Reviews for Simple Chicken Noodle Soup - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Simple Chicken Noodle Soup Recipe Summary prep: 10 mins total: 55 mins Servings: 8
Ingredients Ingredient Checklist 1 whole chicken (3 to 4 pounds), giblets and liver discarded 1 pound carrots, sliced 1/2 inch thick 1 pound parsnips, sliced 1/2 inch thick 2 medium onions, cut into thin wedges 4 teaspoons coarse salt Cooked wide egg noodles, for serving
Cook’s Notes To store, pull meat from bones, keeping chicken breasts whole and tearing dark meat into bite-size pieces (discard skin and bones). Refrigerate in separate airtight containers for up to 2 days.
Gallery Simple Chicken Noodle Soup
Recipe Summary prep: 10 mins total: 55 mins Servings: 8
Gallery
Simple Chicken Noodle Soup
Simple Chicken Noodle Soup
Simple Chicken Noodle Soup
Recipe Summary prep: 10 mins total: 55 mins Servings: 8
Recipe Summary
prep: 10 mins total: 55 mins
Servings: 8
prep: 10 mins
total: 55 mins
prep:
10 mins
total:
55 mins
Servings: 8
8
Ingredients
Ingredients
- 1 whole chicken (3 to 4 pounds), giblets and liver discarded 1 pound carrots, sliced 1/2 inch thick 1 pound parsnips, sliced 1/2 inch thick 2 medium onions, cut into thin wedges 4 teaspoons coarse salt Cooked wide egg noodles, for serving
Directions
In a large pot, combine chicken, carrots, parsnips, and onions. Add water to just cover. Stir in salt. Bring to a boil; reduce to a simmer, and cook, partially covered, until chicken is cooked through, about 35 minutes (skim off foam). Transfer chicken to a plate to cool; refrigerate (see note, below). To serve soup, add noodles to broth, and season with salt, if desired.
Cook’s Notes To store, pull meat from bones, keeping chicken breasts whole and tearing dark meat into bite-size pieces (discard skin and bones). Refrigerate in separate airtight containers for up to 2 days.
Cook’s Notes
To store, pull meat from bones, keeping chicken breasts whole and tearing dark meat into bite-size pieces (discard skin and bones). Refrigerate in separate airtight containers for up to 2 days.
Reviews (3)
Add Rating & Review 84 Ratings 5 star values: 22 4 star values: 25 3 star values: 19 2 star values: 9 1 star values: 9
Reviews (3)
Add Rating & Review 84 Ratings 5 star values: 22 4 star values: 25 3 star values: 19 2 star values: 9 1 star values: 9
Add Rating & Review
84 Ratings 5 star values: 22 4 star values: 25 3 star values: 19 2 star values: 9 1 star values: 9
84 Ratings 5 star values: 22 4 star values: 25 3 star values: 19 2 star values: 9 1 star values: 9
84 Ratings 5 star values: 22 4 star values: 25 3 star values: 19 2 star values: 9 1 star values: 9
5 star values: 22 4 star values: 25 3 star values: 19 2 star values: 9 1 star values: 9
Martha Stewart Member Rating: 5 stars 09/21/2018 This is perfect and I love egg noodles! Martha Stewart Member Rating: 5 stars 07/10/2012 This recipe could not be easier and the outcome was even better than the Basic Chicken Soup from here. I followed the recipe exactly, except I used baby carrots which are already peeled and all I had to do was cut them in half. Don't know if Martha would approve but it sure beat having to peel and chop a pound of carrots. I also added a heap of chopped fresh herbs from my garden at the end. Wonderful staple to make as is, or put your own twist on. Next time I'd like to add dumplings instead of the egg noodles. Martha Stewart Member Rating: Unrated 12/27/2010 This soup was super-easy and delicious. i didn't have parsnips so i used a bit more carrot and a little celery, and that worked fine. I also added some of the cooked chicken back in, shredded, so it could serve as our main course. Yum.Martha Stewart Member
Rating: 5 stars 09/21/2018
This is perfect and I love egg noodles!
Rating: 5 stars
Rating: 5 stars 07/10/2012
This recipe could not be easier and the outcome was even better than the Basic Chicken Soup from here. I followed the recipe exactly, except I used baby carrots which are already peeled and all I had to do was cut them in half. Don’t know if Martha would approve but it sure beat having to peel and chop a pound of carrots. I also added a heap of chopped fresh herbs from my garden at the end. Wonderful staple to make as is, or put your own twist on. Next time I’d like to add dumplings instead of the egg noodles.
Rating: Unrated 12/27/2010
This soup was super-easy and delicious. i didn’t have parsnips so i used a bit more carrot and a little celery, and that worked fine. I also added some of the cooked chicken back in, shredded, so it could serve as our main course. Yum.
Rating: Unrated
All Reviews for Simple Chicken Noodle Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Simple Chicken Noodle Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
