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chicken noodle soup with egg noodles and carrots in yellow bowl with blue and shite gingham napkin with spoon and roll

Hearty Homemade Chicken Noodle Soup

Lydia Menzies
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Ingredients
  

  • 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

Instructions
 

  • 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!