Homemade Chicken Soup
A Kitchen Muse: 
Recipe type: Chicken Soup and Broth
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
An easy to make and delicious soup to fight off that Spring cold!
Ingredients
  • 1 cut up chicken fryer, 2 breast and leg quarters
  • 1 yellow onion, peeled and cut into quarters
  • 1 head of garlic, unpeeled and cut in half crosswise
  • 6 carrots, leaving 2 of them unpeeled and cut into halves, and the remaining 4 peeled and cut into ¼ inch rounds
  • 6 ribs celery, two of them cut in half and the remaining cut into ¼ inch slices
  • 1 parsnip, unpeeled cut into 3-inch chunks
  • 1 bunch fresh Italian parsley
  • 1 bunch fresh thyme
  • 3 chicken bouillon cubes
  • 2 bay leaves
  • 1 tablespoon black peppercorns
  • 1-2 tablespoons kosher salt
  • 6 ounces extra wide egg noodles or thin soup noodles
Instructions
  1. Add the chicken pieces, onion, head of garlic, two unpeeled and halved carrots, two ribs of celery halves, parsnip halves to a large stock pot.
  2. Tie 15 stems of Italian parsley and 15 stems of thyme with a bit of kitchen string and add to the pot.
  3. Cover with cold water 1-2 inches above the chicken and veggies or 14 cups of water.
  4. Add 3 chicken bouillon cubes, bay leaves, black peppercorns and kosher salt.
  5. Bring to a boil then reduce to a lightly rolling simmer and cook uncovered for 1¼ to 1½ hours or until chicken is cooked through and tender and stock is well flavored.
  6. If the stock tastes weak, add another chicken bouillon soup and a bit more salt.
  7. Transfer the chicken to a plate to cool and remove the vegetables from the stock and discard.
  8. Place a strainer over a large bowl and strain the broth.
  9. Return the broth to the stock pot and add the chopped carrots and celery.
  10. Bring to a boil, then reduce to medium and cook for 10 minutes.
  11. Add the egg noodles and cook for another 8 minutes or until noodles are tender but chewy.
  12. Remove the skin from the chicken and shred the chicken with two forks.
  13. Start by adding ¾ of the shredded chicken to the soup then add more if you have enough broth or reserve for another use.
  14. Season with more salt and pepper if desired and garnish with fresh chopped parsley and dill.
Recipe by A Muse in My Kitchen at http://amuseinmykitchen.com/2015/03/26/homemade-chicken-soup/