Entree: United States – Chicken Noodle Soup

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 20 min

Additional 10 min

Total 1 hr 50 min

Ingredients

- 1 whole chicken, approx. 4 lb (1.8 kg) total
- 12 cups (2,880 ml) water
- 2 medium carrots, approx. 6 oz (170 g), peeled and sliced
- 2 stalks celery, approx. 4 oz (115 g), sliced
- 8 oz (225 g) wide egg noodles
- 1 1/2 tsp (9 g) salt, plus more as needed
- 1/2 tsp (1 g) ground black pepper, plus more as needed

Instructions

1. Place the whole chicken in a large stockpot and add 12 cups (2,880 ml) water. Add 1 tsp (6 g) of the salt and 1/4 tsp (0.5 g) of the black pepper.
2. Bring to a gentle boil over medium-high heat, then reduce to a low simmer. Skim any foam or impurities from the surface with a spoon.
3. Add the sliced carrots and celery to the pot. Partially cover and simmer gently until the chicken is cooked through and tender, about 1 to 1 1/4 hours.
4. Carefully lift the chicken from the pot onto a cutting board and let cool until you can handle it. Continue to simmer the broth gently while you shred the chicken.
5. Remove skin and bones and shred the cooked chicken meat into bite-sized pieces; discard bones and skin. Taste the broth and adjust seasoning with remaining salt and pepper as needed.
6. If you prefer a clearer broth, strain the broth into a clean pot through a fine-mesh sieve and return to medium heat. Otherwise, keep the broth in the original pot.
7. Add the egg noodles to the simmering broth and cook until tender, about 6–8 minutes (follow noodle package timing if available).
8. Stir the shredded chicken back into the pot to warm through for 1–2 minutes. Check seasoning and add more salt or pepper if desired.
9. Ladle into bowls and serve hot.