Homemade Chicken Noodle Soup

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I’ve been making this soup for about 20 years and it’s loved by all. It’s pretty simple to make and is delicious.

Ready in: 1 hour 15 mins

Ingredients

Serves: 6

• 3 breasts of chicken, bone and skin on
• 3 chicken leg quarters, skin on
• 3 large sweet yellow onions, chopped
• 1 1/2 stalks celery, chopped
• 2 (9 ounce) bags baby carrots, chopped into 1/4-inch pieces
• 2 tablespoons rosemary leaves
• 2 tablespoons ground thyme
• 2 tablespoons basil leaves
• 2 tablespoons ground white pepper
• 2 tablespoons ground sage
• 1 and 1/2 (1 pound) bags extra-wide egg noodles

Preparation method

Prep: 15 mins | Cook: 1 hour

1. In a large Dutch oven (approximately 2 gallon size) add all chicken, onions, celery, carrots and seasonings. Everything but the noodles.

2. Add enough water to properly boil chicken until fully cooked. (I like to leave the skin on for a much better broth). This will take about 30 minutes.

3. When the chicken is done, set meat aside to cool. Add egg noodles to broth and boil until cooked.

4. When chicken is cool to touch, remove skin and shred by hand into bite-size pieces.

5. Add chicken to the pot. Cook on medium for an additional 30 minutes.

6. Allow to cool somewhat and enjoy. Very tasty!!