Chicken Noodle Soup

 

Chicken Noodle Soup

This chicken noodle soup is the perfect winter soup. I personally always have some in the freezer because I love it. This is a comfort food suitable for any time of the year, but especially during cold winter months and when you are ill.
Prep Time20 mins
Cook Time2 hrs
Total Time2 hrs 20 mins
Course: Soup
Cuisine: American, Chinese
Keyword: chicken soup
Servings: 8

Ingredients

  • A roasting chicken drumsticks and thighs removed
  • 5 carrots, peeled and cut into ¼ inch cubes
  • 4 onions, peeled and cut into ¼ inch cubes
  • 2 celery ribs, cut into ¼ inch cubes
  • 4 garlic cloves, finely chopped
  • 4 bay leaves
  • 5 sprigs fresh thyme
  • 6 ounce, s green beans, chopped
  • 1 cup frozen corn
  • 1 cup frozen peas
  • The zest and juice of a lemon
  • 0.25 pound of pasta noodles
  • 2 tablespoons of chopped parsley
  • Salt and pepper, to taste

Instructions

  • Put the chicken carcass, thighs and drumsticks into a large soup pot. Add the carrots, onions, celery, garlic, bay leaves and thyme and cover completely with cold water. Bring to a simmer and simmer gently for two hours. Skim off the broth of any impurities. Remove the chicken from the pot allow to cool the broth and reserve the chicken.
  • Once the meat has cooled, pick it from the bones and return it to the pot with the broth. Bring the broth back to a simmer and add the green beans, corn, peas, lemon zest and juice. Simmer for a few minutes, and then add noodles and cook just until they have softened. Adjust seasoning, add the parsley and serve hot.

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