This is part three in a 3-part series about how to cook and use a whole chicken.
Where did we leave off last time? Ah, yes… making our own chicken stock! That was so easy, wasn’t it? You can use that stock in any recipe that calls for chicken broth, but why not use it to make some thick, chunky chicken noodle soup? This is not the thin, watery stuff that you get out of a can when you’re sick. This is thick, flavorful, hearty soup that warms your soul on the coldest of days.
The secret to this recipe’s success is the cornstarch that you add at the end. It really changes the entire feel of the soup, so don’t skip that step!
chicken noodle soup
adapted from allrecipes.com
2 1/2 cups wide egg noodles
12 cups chicken broth
1/2 tbsp salt, or to taste
1 tsp poultry seasoning
1/2 tbsp dried parsley
1 cup chopped carrot
1 cup chopped celery
1/2 cup chopped onion
1/3 cup cornstarch
1/4 cup water
3 cups diced, cooked chicken meat
Bring a large pot of lightly salted water to a boil. Add egg noodles and oil cook according to package directions. Drain, and rinse under cool running water.
Meanwhile, in a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in carrots, celery and onion. Reduce heat, cover, and simmer 15 minutes.
In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.