Last week, during Fall Break, both of my kids were not feeling great. It was one of those times when chicken noodle soup is the best thing going. We made a big batch and I thought it would be a great recipe for you guys to have on hand whenever you needed- or just wanted- a big bowl of steaming, hot, homemade, wholesome and hearty, chicken noodle soup from scratch.
Hearty Homemade Chicken Noodle Soup
1 whole chicken
5 carrots diced
5 stalks celery
1 sweet onion, diced
2-3 green onions, diced
1 zest of a lemon
1/8 - 1/4 cup fresh parsley, chopped
4 tsp salt
1/4 tsp ground black pepper
3 TBSP lemon juice
12-16 oz. egg noodles
Bake a whole chicken in the oven at 350 degrees (F) for approx. 1 hour. After cooked, set aside in refrigerator or freezer to let cool
When cool enough to handle, remove meat from bones and skin and chop or shred meat. Set aside.Save bones.
Place the bones in 12 cups of water. Boil for 50 mins. and then remove bones.
Place broth in refrigerator or freezer to cool enough so that the fat rises to the surface. Remove the fat from the top and then place broth in large pan and bring to a boil.
Add carrots and next 7 ingredients to the broth and boil for 20 mins.
Cook noodles according to the directions on package by adding them to the boiling broth.
Add chopped chicken and lemon juice. Cook for one minute to let flavors combine.
Sprinkle top with fresh parsley.
Serve and enjoy!
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