How to make it

  • Cover chicken and backs and necks with water about 1-inch in large pot.
  • Bring to boil.
  • Reduce heat to low and skim the foam that rises to the surface.
  • Add onions, carrots, celery, garlic, peppercorns and parsley.
  • Simmer soup for 1 hour maintaining a gentle simmer with some bubbles rising to the top.
  • If you cook the soup on too high heat, it turns cloudy.
  • After 1 hour, check the chicken and if the juices are clear, remove from soup pot.
  • Cool a little, remove bones, discard skin and return bones to pot, reserving chicken for another use.
  • Simmer for 2 hours longer or until soup is filled with flavor.
  • Strain, discarding bones and vegetables.
  • Chill and remove fat.
  • Bring water to a boil in large pot, add noodles and cook for 7 minutes or until tender.
  • Reheat soup, seasoning it with salt and freshly ground pepper.
  • Serve soup with noodles and sliced cooked chicken, if desired.
  • Delicious!

Reviews & Comments 2

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • conner909 9 years ago
    Love "from scratch" brothy chicken noodle soup and often make it in fall and winter to take to sick friends (and in this senior development, this can be a frequent event)! I like to see basic recipes on this food site, particularly for new, young cooks, don't you? (Ok, I don't want to sound egotistical, but please check out my turkey stock recipe, which I make for the Thanksgiving holiday each year.)Thanks for this post!
    Was this review helpful? Yes Flag
    " It was excellent "
    dagnabbit ate it and said...
    chickens and I must be relatives. I love any dish with chicken in it! 5
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes