For me, chicken noodle soup is one of the most comforting things in the world. Aside from that, I've always been a soup fan and could eat it even on the hottest days. Two things that make a huge flavor increase in soup is 1. using the WHOLE chicken and 2. using chicken stock. I started incorporating both of these ingredients in some of my old soup recipes and the flavor increase was out of this world. As an aside, I usually keep my noodles or rice separate from the soup itself because they tend to soak up most of the broth, especially if you're reheating the next day. To me, the broth is the best part and I want to preserve as much of it as I can! This chicken noodle soup recipe will be one of the tastiest soups you've ever had, I promise!
Chicken Noodle Soup Recipe:
1 Whole Chicken
32 oz of Chicken Stock
64 oz of Chicken Broth
2 Tbsp Olive Oil
5 Garlic Cloves (minced)
1 Large Yellow Onion
1 Bag of Whole Carrots (sliced)
4 Stalks of Celery (chopped)
3 Tbsp Fresh Parsley
1 Tbsp Fresh Thyme
Salt (to taste)
Pepper (to taste)
1 Bag of Manischewitz Kluski Egg Noodles
Place olive oil in a stock pot on medium high heat. Add garlic, yellow onion, carrots, celery, parsley, and thyme. Stir occasionally until onions are translucent. Place the whole chicken in the stock pot and add the chicken stock and chicken broth. Place on high heat and cover until boiling is achieved. Remove lid and continue to let the soup boil for at least 1 hour or up to 3 hours for maximum flavor. Remove whole chicken from the pot and pull meat away from bones. Return meat to the pot. Add salt and pepper to taste. Cook noodles separate as directed on bag. Either add to soup or keep separate.
Chicken Noodle Soup Recipe:
1 Whole Chicken
32 oz of Chicken Stock
64 oz of Chicken Broth
2 Tbsp Olive Oil
5 Garlic Cloves (minced)
1 Large Yellow Onion
1 Bag of Whole Carrots (sliced)
4 Stalks of Celery (chopped)
3 Tbsp Fresh Parsley
1 Tbsp Fresh Thyme
Salt (to taste)
Pepper (to taste)
1 Bag of Manischewitz Kluski Egg Noodles
Place olive oil in a stock pot on medium high heat. Add garlic, yellow onion, carrots, celery, parsley, and thyme. Stir occasionally until onions are translucent. Place the whole chicken in the stock pot and add the chicken stock and chicken broth. Place on high heat and cover until boiling is achieved. Remove lid and continue to let the soup boil for at least 1 hour or up to 3 hours for maximum flavor. Remove whole chicken from the pot and pull meat away from bones. Return meat to the pot. Add salt and pepper to taste. Cook noodles separate as directed on bag. Either add to soup or keep separate.
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