Soups & Stews

Chicken Noodle Soup like Chick-Fil-A!

... from Aunt Sandy's Kitchen

• Serves: 8-10 people
• Prep Time: 1 hours
• Cooking: 1 hours

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Homemade Chicken Noodle Soup is a timeless classic that is warming and nourishing for both body and spirit. It all starts with a rich, aromatic broth full of herbs and spices along with fresh vegetables. Customize your Chicken Noodle Soup with the pasta noodles that you like the most. This recipe makes enough to share or freeze portions to be enjoyed another day. No matter what the weather is outside, enjoy a comforting bowl of homemade goodness this Chicken Noodle Soup will fill your home with today.

Ingredients

• 3 tablespoon cooking oil
• 3 garlic cloves, finely diced
• 1 onion, finely diced
• 4 celery stalks, diced
• 4 large carrots, peeled and diced
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 tablespoon parsley
• ½ teaspoon poultry seasoning
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• 1 whole chicken (5-6 pounds)
• 2 bay leaves
• 2 chicken bouillon cubes
• Water (enough to cover chicken)
• 1½ cups (12 ounces) egg medium wide noodles

Directions

1. Prep garlic, onion, celery, and carrots.
2. Prep the chicken by removing the bag of giblets from inside, rise off, and salt and pepper the outside.
3. Heat cooking oil in a Dutch oven (or large stock pot on hand) over medium heat.
4. Add in the garlic, onions, celery, and carrots.
5. Sauté vegetables for 3-5 minutes until softened.
6. Add salt, pepper, parsley, poultry seasoning, garlic powder, and onion powder.
7. Add whole chicken.
8. Add chicken bouillon cubes and bay leaves.
9. Add enough water to cover the chicken completely.
10. Bring to a boil.
11. Reduce heat to medium and cook for 45 minutes till chicken breast is done (internal temperature is 165 °F / 73.9 °C).
12. After the chicken is fully cooked remove the chicken from the pot and allow to cool to touch.
13. Remove the bay leaves from the chicken stock in the pot.
14. Debone the chicken and shred the meat. Discard the bones, cartilage, and skin.
15. Add the chicken meat to the pot.
16. Add more water or chicken stock if needed.
17. Bring the pot to a boil and add egg noodles.
18. Cook for an additional 10 minutes (follow the noodle package directions) stirring occasionally.
19. Taste soup and if needed add more salt and pepper.