Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 carrots, sliced
- 2 stalks celery, sliced
- 6 cups water
- 1 chicken, quartered
- 1/4 cup chopped parsley
- 1 cup small egg noodles
- Salt
- Pepper
Directions
Heat oil in large heavy pot. Cook onion and celery until translucent. Season chicken pieces liberally with salt and pepper. Place chicken skin side down in pot and brown, about 5 minutes. Add carrots and cover with water. Bring to a simmer and cook for 1 hour. Remove chicken from soup and let cool. Remove meat from bones and shred, discard skin. Return meat to pot and stir in parsley and noodles. Cook for another 20 minutes.
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By jigsawb
on January 19, 2012
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This was a great recipe - I added mushrooms and green onions. The only other thing I would change is it needed more water. I think next time I would add the 6 cups of water and 2 cups chicken broth. It was very good and will remake.
By ice_mocha_12802961
Lakewood, 44
on November 19, 2011
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My mom-in-law, husband & I all loved the soup. Had to add more water to the soup after we finished the liquid. So gooooood! Used a Red Robin whole bird & lots of celery leaves. Tasted really good!
By alisarc
New York, NY
on November 14, 2011
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My Husband loved this!!! The only change I made was to substitute some of the water with vegetable stock. I will definitely make this again.
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