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 vickiwbcwp
on February 24, 2013
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Made this tonight for my family and its the first time Ive ever made homemade chicken noodle soup from scratch and what a hit it was.......I wouldn't change a thing, hubby wants it once a week now, and the soup too ; Healthy and Yummy, thanks for making my first try at this a hit :
I did add more water because we like lots of juice would use chicken stock next time just to make it better if that could be possible :
By Edithat
on February 22, 2013
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Loved it added 6 cups of water and 6 cups of chicken broth. Also added turnips and parsips. I didn't have parsley so i put cilantro it was so tasty. I am going to do this again real soon an add a little spanish flavor to it.
By Linda LeDay
on January 30, 2013
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This is a wonderful recipe.
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