I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Chicken Noodle Soup
...in your mind.
Chicken Noodle Soup

Chicken Noodle Soup

Ingredients

  • 1 whole raw chicken (with bones & skin for flavor) cut into it’s parts
  • 3 celery stalks, cut into 2 inch pieces
  • 1 large onion, cut into big pieces
  • 2 carrots, cut into big pieces
  • 3-4 stems of thyme (or about 1 teaspoon dried)
  • 3 ounces ’fine’ egg noodles
  • Chicken broth/stock, optional

Directions

  1. Put chicken in a large pot, cover with water and bring to a boil
  2. After about 20 minutes, skim off the icky foam that floats to the top
  3. Turn down to a simmer and cover
  4. After 60 minutes, add the veggies and the thyme - put the lid on and simmer for another 30 minutes
  5. Remove from heat and strain - putting the liquid and the vegetables back into the pot
  6. Separate the chicken from the bones & skin, cut or shred into bite sized pieces and put in with the broth
  7. Bring the broth back to a simmer, add in the egg noodles then cover and cook until noodles are done - about 15 minutes
  8. And because I always seem to run out of broth before the ’stuff’, I add another 2 to 4 cups chicken broth to bulk it up a bit
Chicken Noodle Soup

Chicken Noodle Soup

Ingredients

  • 1 whole raw chicken (with bones & skin for flavor) cut into it’s parts
  • 3 celery stalks, cut into 2 inch pieces
  • 1 large onion, cut into big pieces
  • 2 carrots, cut into big pieces
  • 3-4 stems of thyme (or about 1 teaspoon dried)
  • 3 ounces ’fine’ egg noodles
  • Chicken broth/stock, optional

Directions

  1. Put chicken in a large pot, cover with water and bring to a boil
  2. After about 20 minutes, skim off the icky foam that floats to the top
  3. Turn down to a simmer and cover
  4. After 60 minutes, add the veggies and the thyme - put the lid on and simmer for another 30 minutes
  5. Remove from heat and strain - putting the liquid and the vegetables back into the pot
  6. Separate the chicken from the bones & skin, cut or shred into bite sized pieces and put in with the broth
  7. Bring the broth back to a simmer, add in the egg noodles then cover and cook until noodles are done - about 15 minutes
  8. And because I always seem to run out of broth before the ’stuff’, I add another 2 to 4 cups chicken broth to bulk it up a bit