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 minutesmins
Cook Time2 hourshrs
Total Time2 hourshrs20 minutesmins
Course: Soup
Cuisine: American, Chinese
Keyword: chicken soup
Servings: 8
Ingredients
A roasting chickendrumsticks and thighs removed
5carrots,peeled and cut into ¼ inch cubes
4onions,peeled and cut into ¼ inch cubes
2celery ribs,cut into ¼ inch cubes
4garlic cloves,finely chopped
4bay leaves
5sprigs fresh thyme
6ounce,s green beans, chopped
1cupfrozen corn
1cupfrozen peas
The zest and juice of a lemon
0.25poundof pasta noodles
2tablespoonsof 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.