Old-Fashioned Chicken Soup


  • 1 4 pound chicken, quartered
  • 6 carrots, sliced
  • 3 celery stalks, sliced
  • 3 parsnips, peeled and sliced
  • 1 large onion, cut into 8 sections (tip: leave the skin on to give your soup a golden hue)
  • 1 cup fresh parsley, whole
  • 1 tablespoon kosher salt
  • 1/4 teaspoon fresh cracked pepper
  • 1/2 pound egg noodles (small or medium)
  • 2 tablespoons parsley, chopped

To Make:

Place chicken in a large pot, add 3 quarts of water and bring to a boil. Add carrots (reserving about 2 cups), celery, parsnips, onion, whole parsley, salt, and pepper. Simmer, partially covered until chicken is cooked through, about 1 hour, skimming any foam that comes to the surface. Remove chicken from pot and, when cool, remove meat from the bones and shred.

Meanwhile, strain your newly created chicken broth into a clean pot, keeping only the liquid. Add remaining carrots and simmer, covered, about 5 minutes. At this point, season broth to taste with additional salt and pepper. Add egg noodles and cook until they are just shy of al dente. Add the shredded chicken back to the soup, and the chopped parsley, and continue to cook until the noodles are cooked. Makes 8 servings

Share this:
Posted in Soups.