Now, this is Chicken Noodle Soup! My mother’s old-fashioned chicken noodle soup is as authentic as it gets. She was a passionate stickler for a squeaky clean chicken in her recipes and the result was pure, flavorful, savory, 'Can I have seconds please?
With cooking, I like to get creative. That means being flexible with my ingredients, adjusting the flavors, or creating a new twist on an old recipe. However, with this chicken noodle soup recipe, I am unapologetically organic. There is just no comparison for the rich, meaty, authentic chicken flavor you will find in an organic chicken.
The same rule applies to the celery used in the soup. Because celery is on the Dirty Dozen list of food with the most pesticides, I always use organic celery. The onions are on the Clean Fifteen list, so the conventional option is just fine. Finally, carrots do not land on either list, but I use organic carrots since I think the flavor is better than their conventional counterpart.
An old-fashioned chicken noodle soup wouldn’t be the same without hearty, tender egg noodles that taste freshly made. My mother always used Alberto’s extra wide egg noodles in her soup, and that tradition lives on in my kitchen. You can find these noodles at most local grocery stores.
My favorite part of this recipe, besides its incredible flavor and taste, is the ease of making it. It only takes a few essential ingredients to create an entire pot of healthy, delicious, mouthwatering soup.
The character and flavor of this soup largely depend on adjusting the salt until the flavor comes through, being careful not to add too much or too little. You get a beautiful
Here’s a little secret: I usually double the recipe and make enough to freeze in family size containers. Honestly, there is nothing better than having this incredible soup on hand when you are feeling under the weather or need a delicious meal in a hurry.
I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinarybutterfly on Pinterest.
Share this Post
|Prep Time||15 minutes|
|Cook Time||1 1/2 hours|
- 1 whole organic chicken organic has the best flavor
- 36 cups water
- 2 teaspoons salt plus more if needed
- 1 teaspoon black pepper
- 1 cup peeled and diced carrots
- 1 cup diced celery organic
- 1 cup diced onion
- 2 bay leaves
- 1/2 pound extra wide egg noodles Alberto's brand if available
- 1/2 cup parsley, roughly chopped
- Clean the inside of the chicken thoroughly, removing any blood, veins, and debris.
- Boil the chicken, salt, pepper, and water in a large pot for 1 hour.
- Turn off the heat and remove the chicken from the water, setting it aside on a cutting board to cool until you can cut meat from the bones. Chop the meat into 1/2-inch cubes. Transfer the chicken cubes back into the pot, returning the heat to medium-high.
- Add the carrots, celery, onions, and bay leaves to the broth. Simmer 15 to 20 minutes or until you can pierce the carrots with a fork.
- If you are using long egg noodles, break them in half and immerse the noodles into soup. Continue to simmer for 25 to 30 minutes or until the noodles are soft.
- Stir in the parsley and simmer 5 minutes. Remove the pot from heat. Adjust the flavoring by layering in the salt until a full-bodied flavor is achieved. Remove the bay leaves before serving.
Tips for Making Chicken Noodle Soup
- The character and flavor of this soup largely depend on adjusting the salt until the flavor comes through, being careful not to add too much or too little. A wonderful full bodied flavor will be achieved when just the right amount of salt is added.
- Organic chicken has more flavor and will create a much better soup.
- The most important step in this recipe is to clean the chicken inside and out using cold water. This will prevent any unpleasant cavity particles found inside the chicken from becoming part of your soup. Be sure to clean and sanitize your sink and workspace once the chicken is placed inside of the pot to prevent contamination from the raw chicken.
- I use Alberto’s extra wide egg noodles. If noodles are too long, break them in half before placing into soup.
- If you omit the noodles, it makes a delicious gluten-free chicken vegetable soup.
Recipe by Lorraine Soldo for www.culinarybutterfly.com
Quick question…did you season the chicken before putting it to boil or just season the broth afterward. You didnt mention to add salt or pepper to the main broth but I’m thinking chicken would be flavorless without salted water…no? Sorry for the silly question
Thanks for inquiring. I am so glad you asked Every question is a good one! In step #2 I do mention adding salt to the broth and in the ingredients list, it says to add more salt if needed. However, I always recommend lightly layering in the salt when seasoning the final broth to taste because it only takes a little salt to enhance the flavor. I like to add extra pepper to the soup once it is ladled into a bowl so I can add as much as I’d like at that time. Hope this helps! Enjoy!
Loving our soup tonight. We know this recipe is really special.thank you for posting it.
Thank you, Carol! I’m so glad you loved it! Thank you for sharing!
All my best, Lisa
Thanks for the step-by-step illustration. Even for a new learner like me, i have learnt so much.
I’m glad it was helpful for you! Enjoy the soup!