I have made chicken noodle soup this way for years. It is definitely a classic!
The broth has a lovely chicken flavor from cooking all day. The carrots, celery and onion give the broth a nice flavor.
For the noodles I used extra broad egg noodles. This gave the soup a heartiness that I like. You could easily use a thinner noodle.
I generally leave the carrots, celery and onion in the soup. This recipe called for removing them. The only chunky part of the soup is the chicken pieces and the noodles.
This wasn’t horrible, it is just different than I prefer.
Overall this was a very nice soup. The family loved it!
CHICKEN NOODLE SOUP
1 Fryer Chicken
1 Onion
3 Quarts Cold Water
1 Tablespoon Chopped Parsley
1/2 Teaspoon Salt
Dash pepper
1/2 Cup Diced Celery
1/4 Cup Diced Carrots
2 Cups Noodles
Cut chicken into quarts, place in a kettle with onion, celery and carrots. Heat to boiling, and simmer until meat is tender. Strain, reserving meat and broth. Remove all possible fat. To stock add the parsley, salt, and pepper. Add chopped chicken and noodles. Simmer for 15 minutes.
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