How To Make Stephanie Izard’s Chicken Noodle Soup
A classic comfort food, hearty, and flavorful soup, perfect for chilly weather.
Serves:
Ingredients
- 1 whole chicken (about 4 lbs), cut into pieces
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 2 garlic cloves, minced
- 1 tsp dried thyme
- 6 cups chicken broth
- 6 oz egg noodles
- salt and pepper to taste
- fresh parsley for garnish
Instructions
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In a large pot, add the chicken, onion, celery, carrots, garlic, thyme, and chicken broth. Bring to a boil, then reduce heat and simmer for 1 hour, or until the chicken is fully cooked.
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Remove the chicken from the pot and let it cool before removing the bones and shredding the meat.
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Add the egg noodles to the pot and cook for about 10 minutes or until tender.
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Add the shredded chicken back to the pot, and season with salt and pepper to taste. Simmer for another 10 minutes.
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Serve hot, garnished with fresh parsley.
Nutrition
- Calories : 428kcal
- Total Fat : 12g
- Saturated Fat : 3g
- Cholesterol : 132mg
- Sodium : 1684mg
- Total Carbohydrates : 40g
- Dietary Fiber : 4g
- Sugar : 5g
- Protein : 41g
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