The Best Chicken Noodle Soup

"I've been making this soup for years. It's simple but so good. In the past, I Always used a whole raw chicken, but lately I've been buying the rotisserie chickens in the grocery store. The ones from Sam's Club are the very best. My husband and I have a nice chicken dinner using half of it, then I use the remaining chicken to make a pot of soup. Yummy! Nothing like good Jewish penicillin!"
 
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Ready In:
2hrs 30mins
Ingredients:
9
Serves:
12-16
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ingredients

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directions

  • Place your chicken in a stock pot and cover with salt and peppercorns.
  • Add 1 carrot cut in half, 1 onion cut in half, and 1 stalk of celery, cut in half.
  • Cover with water and bring to a boil. Put lid on pan and let the broth simmer until the chicken is falling apart from the bones. Take off stove to cool and with a large spoon with holes, remove the chicken, bones, and the veggies.
  • Discard veggies and take all the chicken meat off the bones. Put chicken meat back in pot.
  • I refrigerate the stock in the pot and then remove all the grease that has accumulated on top. This is an optional step. I like to do it this way and generally refrigerate it overnight and then finish it.
  • Slice remaining carrots, celery and chop onions. Place in broth, add bouillon cubes and simmer over med heat until you veggies are softened.
  • Add frozen peas.
  • In a separate pot, cook your noodles, drain and add to the soup.
  • At this point, adjust seasonings, i.e., add salt/pepper and/or more chicken cubes.
  • Enjoy!

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RECIPE SUBMITTED BY

Live in South Carolina--a Pennsylvania transplant!! Volunteer for PugRescue and have 2 pug babies. Been cooking since the 70's and have subscribed to Bon Appetit for so long it was called by a different name, Sphere Magazine, I believe. Love to cook gourmet meals for friends and big family feasts. Started a monthly dinner party with 3 other couples in the neighborhood. Great way to get together and try new recipes.
 
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