It snowed this past weekend and there is nothing better in the cold wet weather than to Chicken Noodle Soup. I made this with the whole chicken in order to get the bone marrow goodness for my family. And…when it’s made homemade like this it tastes as good as a steak dinner. The chicken is tender, the soup is salty, and the vegetables are comforting.
1 small organic whole chicken, patted dry
1 zucchini, chopped
1 small onion, chopped
2 cloves garlic, coarsely chopped
3 whole carrots, peeled and sliced
3 stalks celery, chopped
4 cups water
1 t. chicken stock flavoring (bouillon)
kosher salt and fresh cracked pepper
1/2 cup fresh parsley, chopped
1/2 bag of egg noodles, cooked
In a large soup pot, saute onions, zucchini, carrots and celery on medium high in 1 1/2 T. olive oil. Cook for 5 minutes. Add garlic. Cook until fragrant, about 1 minute. Add whole chicken. Cook for 4 minutes. Add water, chicken bouillon, 1/4 cup of parsley, salt and pepper. I think this soup needs more salt and pepper than most dishes, but measure out according to your likeness. Cover the pot and cook for 30 minutes. Pull out the chicken. Let it cool for a few minutes. Then remove the meat and add it back to the soup. The whole chicken is a little too much meat, so keep a little chicken for leftovers. I like to make chicken salad sandwiches with it! Once you add the meat back in, add the remaining parsley. Place cooked noodles in a serving bowl, then pour the soup over it. Don’t add the noodles too the soup because they absorb too much of the broth and then it doesn’t keep well.