Home Made Chicken Noodle Soup!

Ingredients

• Servings: 6
• 1 whole chicken
• 1 large onion, peeled and root trimmed
• water to cover
• 1 tablespoon whole black peppercorns
• 4 carrots, peeled and sliced
• 4 parsnips, peeled and sliced
• 1 cup diced celery
• 1 (16 ounce) package egg noodles
• 2 tablespoons chopped fresh parsley, or to taste
• salt to taste

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• place chicken and whole onion into the bottom of a large pot. pour enough water over the chicken to cover completely. put peppercorns in a metal tea ball; add to the pot.
• bring water to a boil, reduce heat to medium-low, and cook at a simmer until the chicken until no longer pink and is falling off the bone, 40 to 60 minutes. an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees f (74 degrees c).
• remove chicken from the broth with a slotted spoon to a bowl; set aside to cool.
• remove the onion and give it a squeeze to get as much of the flavor as possible. discard the onion.
• stir carrots, parsnips, and celery into the broth; bring to a boil and cook vegetables until tender, 10 to 15 minutes. remove and discard peppercorns.
• while the vegetables boil, bring a large pot of lightly salted water to a boil. cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. drain. divide between 6 soup bowls.
• remove meat from chicken and discard bones. cut meat into bite-size chunks and stir into vegetable mixture with parsley. season with salt. ladle soup over noodles to serve.