Simple Chicken Noodle Soup
- Level: Easy
- Yield: 3 quarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 54 servings
- Calories
- 66
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 3
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 5
- Cholesterol
- 17
- Sodium
- 143
- Total: 1 hr 55 min
- Prep: 20 min
- Inactive: 15 min
- Cook: 1 hr 20 min
Ingredients
1 (3 to 4-pound) whole chicken
1 quart chicken stock or low-sodium chicken broth
2 quarts water
2 medium onions, quartered
2 carrots, roughly chopped
2 celery stalks, roughly chopped
2 sprigs fresh thyme
5 or 6 parsley stems
1 bay leaf
2 tablespoons unsalted butter
4 ounces whole button mushrooms, quartered
1/2 cup diced onions
1/2 cup sliced carrots
1/2 cup small-diced celery
2 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 pound dried vermicelli noodles
2 tablespoons chopped fresh parsley leaves
Directions
- Place the chicken in a large stockpot or Dutch oven and cover with the chicken stock and 2 quarts water. Add the onion quarters, roughly chopped carrots and celery, thyme, parsley stems, and the bay leaf. Bring mixture to a boil, partially cover and reduce heat to a simmer. Simmer for 1 hour. The chicken should easily pull away from the bones.
- Using tongs, remove the chicken from the broth and set aside until cool enough to handle. Strain the cooking liquid through a fine-meshed sieve, lined with cheesecloth, discarding the vegetables and reserving the stock. Pull the chicken meat off the bones, discarding the bones, skin, and any fat. Shred and reserve meat.
- Melt the butter in a large stockpot over medium-high heat. Add mushrooms and cook until browned, about 3 minutes. Add the diced onions, carrots, and celery and cook until the vegetables are softened, about 2 minutes. Stir in reserved cooked chicken. Add reserved chicken stock and bring to a boil over high heat.
- Season the soup with salt and pepper. Add vermicelli and simmer until noodles are cooked through, 10 to 12 minutes. Remove from the heat and stir in parsley. Serve hot.