I have been making this soup for years. It’s a variation from Ms. Paula Deen. I promise you it is the BEST chicken noodle soup you will ever eat! I always double the recipe and freeze the extra.
Add all of the broth ingredients into a large pot. Add extra water if needed so that chicken is completely covered. Cook for an hour or until chicken is tender.
Remove chicken and place on a rimmed cutting board (you will need to catch juices from chicken). Once the chicken is cooled, shred all meat. Throwing away bones and skin.
Strain broth through a colander into a large bowl throwing away solids. Place broth back into stock pot.
Bring broth to a boil and add carrots and celery cooking for 10-12 minutes. Add egg noodles and cook until al dente (follow directions on package). Add chicken, and remaining ingredients. Stir to combine. Cook for another 5 minutes or until heated through. Serve.
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This is so good! My kids love it too. I usually end up substituting half-and-half since I nearly always have that on hand, but I bet cream would be even better.
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
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