Description

This classic Chicken Noodle Soup is a comforting and nourishing dish made with a whole small chicken, fresh vegetables, aromatic dill, and tender egg noodles. The broth is rich and flavorful, enhanced by a chicken soup base and seasoned perfectly with salt and pepper. Ideal for cold days or when you need a soothing meal, this recipe delivers a warm, homemade taste using simple ingredients.

Ingredients

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Chicken & Broth

1 small whole chicken, bones and skin left on
1 medium onion, whole
5–6 stalks celery with leaves left on
1 lb carrots, cut into 1–2 inch pieces
3–4 large sprigs fresh dill
2–3 tablespoons Osem Chicken Style Consomme or any chicken soup base
Salt and pepper, to taste

Noodles

1 lb egg noodles

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Instructions

Prepare the Broth: Place the whole small chicken into a large pot and add the whole onion, carrots, celery with leaves, and fresh dill sprigs. Cover with water and bring to a boil over medium-high heat.
Simmer and Season: Once boiling, reduce the heat to low and simmer the broth for about 1.5 to 2 hours to extract maximum flavor from the chicken and vegetables. Add 2 to 3 tablespoons of chicken soup base or consomme during this time, and season with salt and pepper to taste.
Remove Chicken and Vegetables: Carefully remove the chicken and vegetables from the broth. Set the vegetables aside and allow the chicken to cool enough to handle.
Shred the Chicken: Remove the skin and bones from the chicken, shredding the meat into bite-sized pieces. Discard bones and skin.
Cook the Noodles: Bring the broth back to boil and add the egg noodles. Cook according to package instructions, typically 6 to 8 minutes, until tender but still firm.
Combine and Serve: Return the shredded chicken and simmered vegetables to the pot. Stir well to combine and let everything warm through for a few minutes. Adjust seasoning if necessary, then serve hot.

Notes

Using a whole chicken with bones and skin helps develop a rich, tasty broth.
Fresh dill adds a lovely fragrant flavor but can be omitted or substituted with parsley if preferred.
Chicken soup base enhances the broth but can be replaced with homemade chicken stock.
For a lighter soup, remove the skin from the chicken before cooking.
Egg noodles can be swapped for any pasta of choice, though cooking times may vary.