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Mom's Chicken Noodle Soup

Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 10 - 12
Author Sarcastic Cooking

Ingredients

  • 1 Whole Chicken innards removed
  • 6 Carrots peeled & sliced ½ inch thick
  • 4 Celery Stalks sliced ½ inch thick
  • ½ Onion cut in a large dice
  • 4 Tablespoons Salt
  • 1 Tablespoon Black Pepper
  • 2-3 Cups Egg Noodles

Instructions

  1. Add chicken, carrots, celery, and onion to a large stock pot. Cover with water. Bring to a simmer over medium/high heat. Cover and simmer over medium heat for 35-40 minutes. Check every ten minutes, and skim off any fat/foam that forms at the top.
  2. Carefully remove the chicken from the pot. Place on a cutting board to cool while the soup keeps simmering for ten minutes. After ten minutes, use a knife and fork to remove the skin from the chicken and break the meat up into large chunks. Discard the skin and add the chicken pieces back to the pot.
  3. Add the egg noodles and simmer over medium/low for 7-10 minutes until they are done. Remove from heat. Let cool for ten minutes before serving. Chicken noodle soup will last in an airtight container in the refrigerator for a week and half. It will last, stored in the freezer for a month.