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Rachel Ballinger

Chicken Noodle Soup

5 from 3 votes
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Servings: 12 Servings
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • About 5 lbs bone-in chicken thighs whole chicken, or drumsticks
  • 4 carrots sliced
  • 1 onion chopped
  • 3 celery stalks diced
  • 12 oz. egg noodles
  • Salt
  • Black Pepper
  • Garlic Powder
  • Dried Parsley fresh is awesome if you have it on hand

Method
 

  1. Season the chicken with salt, pepper, garlic powder, cover with water, and bring to a boil. Simmer until chicken is tender. Remove chicken from broth and debone. Save the broth!
  2. Put carrots, onion, and celery in a big pot. Season with salt and pepper, cover with water, and bring to a boil.
  3. Strain the broth, add to pot, and bring back to a simmer. Add the noodles and deboned chicken. Season to taste with salt, pepper, garlic powder, and parsley. Add additional water if necessary. Simmer till the veggies and noodles are tender. Serve with saltine crackers if desired.

Notes

  • Sometimes I sauté the carrots, onion, and celery in some butter first before adding the water.
  • You can cook the chicken in the instant pot for an hour. The broth is extra rich, almost bone broth.
  • You can use rotisserie chicken and canned broth to speed up the process.