It’s Soup SZN! I am sharing my Chicken Noodle Soup recipe right here. I have a few versions, this is one of my more complicated versions. But trust me you can do it.
It's Soup Szn. Chicken noodle soup is perfect when it's cold outside. Plus it's my kid's favorite if they are under the weather. No canned stuff for them. Mom's soup is always better.
| Prep Time | 15 - 20 minutes |
| Cook Time | 1/2 - 2 hours |
| Servings |
people
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Ingredients
- 1 Whole Chicken
- 1 White onion Rough Chop
- 6 Garlic Cloves Rough chop
- 2 stalks Celery Rough Chop
- 1 Green Bell Pepper Diced
- 2 Carrot Peeled and Sliced
- Water Cover the entire chicken with water to boil.
- 2 stalks Green onions Dice the entire stalk
- 1 lb Rummo Fusilli Pasta
- 1 Parsnip Peeled and Sliced
- 4 Leeks Cleaned and cut
- 15 oz Can of Green Beans
- 15 oz Can of kernel corn
- 1 pack Herb Blend Rosemary, Sage, Thyme
- Kosher salt Season to taste
- Slap Ya Mama Season to taste
- Smoked Paprika Season to taste
- Dry Herbes De Province
- Fresh Dill Generous amount
- 4 tbsp butter
- 32 oz Chicken Broth
- Onion Powder Season to taste
- Garlic Powder Season to taste
- Cayenne Pepper Season to taste
- Black Pepper Season to taste
Ingredients
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Recipe Notes
Chicken Noodle Soup
Ingredients:
- Butter
- Whole Chicken
- White Onion
- Garlic Cloves
- Celery
- Green Bell Peppers
- Carrots
- Water
- Green Onions
- Fusilli Pasta
- Parsnip
- Leeks
- Can of Green Beans
- Can of Corn
- Herb Blend pack
- Kosher Salt
- Slap Ya Mama
- Chicken Broth
- Smoked Paprika
- Dry Herbes de Province
- Fresh Dill
- Onion Powder
- Garlic Powder
- Cayenne Pepper
- Black Pepper
Directions:
- Season the whole chicken with desired seasonings. I used Slap Ya Mama, Garlic Powder, Onion Powder, Smoked Paprika, Cayenne Pepper and Black Pepper.
- Prep vegetables, onions, bell peppers, carrots, garlic cloves, green onions, parsnips, leeks.
- Add the chicken to a dutch oven or soup pot.
- Cover with water.
- Add Herb Blend (rosemary, sage, thyme) to the pot.
- Add leeks, onions, bell peppers, garlic.
- Set the other veggies aside.
- Boil the chicken and the vegetables listed above for 1 1/2 - 2 hours. Add more water if necessary.
- Remove the chicken. Allow the chicken to cool before deboning.
- In a separate pot Add water to boil the pasta. Add some salt in the water. Once the water is boiling, add the noodles. Prepare according to the package.
- Add chicken broth to the pot you removed the chicken from. This is an optional step. I use the chicken broth to intensify my flavor also to make sure I have lots of juice for soup.
- Debone the chicken. I typically tear the chicken into nice size pieces.
- Season the chicken with additional slap ya mama and smoked paprika, salt and Herbes de province. Set aside.
- Once the chicken stock is boiling in the pot, add the corn, green beans, parsnips, carrots. Set to low to medium heat.
- Add the chicken back to the pot. Stir.
- Cook for 15 - 20 minutes or until the veggies are tender. Taste.
- Add additional seasoning if necessary.
- Once the noodles are done boiling. Strain the noodles.
- Return the noodles back to the pot. Toss in the butter. Stir. *No need to turn the fire back on because the pot will still be hot.
- Add in a generous amount of fresh dill. Stir.
- Add your desired amount to a bowl.
- Top with soup. Finish with fresh dill.
- Enjoy.
