This homemade chicken noodle soup is the epitome of comfort in a bowl. It starts with a fragrant base of sautéed onions and garlic, which create a savory foundation for the soup. Sliced carrots and celery add a hint of sweetness and crunch, while tender shreds of cooked chicken bring hearty protein to the dish.

The broth, made from scratch or using organic chicken broth, is rich and flavorful, infused with the essence of chicken and aromatic herbs like thyme and bay leaf. The star of the show, delicate egg noodles, cook right in the broth, absorbing its savory goodness and becoming tender and satisfying.

Each spoonful of this chicken noodle soup is a warm embrace on a chilly day, offering nourishment and satisfaction with every bite. Garnished with fresh parsley for a burst of color and brightness, this classic recipe is sure to become a staple in your kitchen, providing comfort and joy to all who enjoy it. Serve it piping hot with a squeeze of lemon for a touch of brightness that elevates the flavors even further.

Serving Size: This recipe makes approximately 6 servings of chicken noodle soup.

Prep Time: The prep time for this recipe is about 10-15 minutes, including chopping the vegetables.

Cook Time: 1 to 1.5 hours for simmering the chicken to cook it through and extract flavors for the broth. After that, it takes about an additional 10-15 minutes to prepare the soup with the vegetables, noodles, and shredded chicken. So, the total cook time would be around 1 hour and 10 minutes to 1 hour and 45 minutes.

Ingredients:

1 Whole Fresh Chicken (about 2-4lb) Campbell Valley Farms - Certified Organic Whole Chicken

1 TBSP Olive Oil - All of Oils - Garlic Infused EVOO

1 Onion, quartered

2 Carrots, chopped into large chunks

2 Celery Stalks, chopped into large chunks

4 Cloves Garlic, smashed

2 Bay Leaves

1 TBSP Whole Peppercorns

12 Cups Water (for broth)

OR

12 Cups of Chicken Broth Campbell Valley Farms - Chicken Broth

Salt, to taste The BOG Riverside Cranberry Farm - Pink Cranberry Himalayan Salt

2 Cups uncooked egg noodles

Fresh Parsley, chopped  Northern Greens - Fresh Parsley

OPTIONAL

Lemon wedges

Microgreens Marinka Farms - Broccoli Microgreens

Instructions:

1. Prepare the Chicken and Broth:

Rinse the whole chicken under cold water and pat dry with paper towels.

In a large stockpot, heat olive oil over medium heat. Add the onion, carrots, celery, and garlic. Cook, stirring occasionally, until vegetables are slightly softened, about 5 minutes.

Place the whole chicken into the pot, breast side down. Add bay leaves, peppercorns, and water to cover the chicken.

Bring the water to a boil, then reduce heat to low and let the chicken simmer, partially covered, for about 1 to 1.5 hours, or until the chicken is fully cooked and tender.

Remove the chicken from the pot and let it cool slightly. Once cool enough to handle, remove the meat from the bones and shred or chop into bite-sized pieces. Set aside.

Strain the broth through a fine-mesh sieve into another large pot or bowl. Discard the vegetables and aromatics. Skim off any excess fat from the surface of the broth. Season with salt to taste.

2. Make the Chicken Noodle Soup:

Return the strained broth to the pot and bring to a gentle simmer over medium heat.

Add the sliced carrots and celery to the pot and simmer for about 5 minutes, until slightly softened.

Add the uncooked egg noodles to the pot and cook according to package instructions until al dente.

Once the noodles are cooked, add the shredded chicken to the pot and simmer for another 2-3 minutes to heat through.

Taste and adjust seasoning with salt and pepper if needed.

Ladle the chicken noodle soup into bowls, garnish with fresh chopped parsley, and serve hot with lemon wedges, microgreens on the side, if desired.

This homemade chicken noodle soup is not only delicious but also nutritious, perfect for warming you up on a chilly day or comforting you when you're feeling under the weather. Enjoy!