Italian-Style Chicken Noodle Soup Recipe

FULL VIDEO LINK: https://youtu.be/8UcT5WqLvt0

Yields: 12 (16 oz) servings Prep Time: 20 minutes Cook Time: 100 minutes

Ingredients

For the Homemade Stock:

4–5 lb. whole chicken
1 cup sliced celery
1 cup sliced carrots
1 cup diced yellow onion
6 quarts water
Salt and black pepper (to taste)

For the Soup Base:

4 tbsp. olive oil
3 cups sliced carrots
3 cups sliced celery
2 cups diced yellow onion
3 cloves garlic, minced
28 oz. crushed tomatoes
4 tsp. chicken base dissolved in 4 cups water
10 oz. egg noodles
2 tbsp. chopped Italian parsley
Freshly grated Parmesan cheese (for serving)

Instructions

1. Prepare the Vegetables

Slice the carrots and celery, dice the onions, mince the garlic, and chop the Italian parsley. Set aside.

2. Boil the Chicken & Create Stock

In an 8-quart pot, bring 6 quarts of water to a boil. Add the whole chicken, 1 cup of celery, 1 cup of carrots, and 1 cup of onion. Season with salt and black pepper to taste. Boil for one hour.

3. Strain and Shred

Remove the chicken from the pot and set it aside to cool. Strain the boiled vegetables from the broth and discard them, reserving the liquid (this is your homemade stock). Once the chicken is cool enough to handle, shred the meat and discard the bones/skin.

4. Sauté Fresh Aromatics

In the same (now empty) pot, heat 4 tbsp. of olive oil over medium heat. Add the remaining celery, carrots, and onion. Season with salt and black pepper. Sauté until the vegetables are translucent and fragrant. Add the minced garlic and cook for an additional 2 minutes.

5. Build the Soup

Add the 4 cups of prepared chicken base, the reserved homemade chicken stock, and the crushed tomatoes to the pot. Adjust salt and pepper if needed. Bring the mixture to a boil.

6. Cook the Noodles

While the soup pot is coming to a boil, cook the egg noodles in a separate pot of salted water until al dente. Drain and set aside.

7. Simmer and Finish

Once the soup pot reaches a boil, reduce heat and let it simmer for 10–15 minutes. Stir in the shredded chicken and the cooked noodles. Let everything cook together for 2 minutes to marry the flavors.

8. Serve

Ladle into bowls and top with fresh Italian parsley and a generous dusting of Parmesan cheese.