The most comforting chicken noodle soup! This recipe makes a chicken soup base that's separate from the noodles, which means no soggy noodles EVER. The base freezes really well - Just reheat and add noodles as needed.
Course: Dinner, Lunch, Main Course, Soup
Author: Mandy Jackson
3tablespoonsreduced sodium Better than Bouillon chicken base
1large yellow onion,chopped
1 1/2cupssliced carrot
1(5-6 pound)chicken,giblets removed
1/3cupchopped flat leaf parsley
1tablespoonfresh lemon juice(from about 1/2 a small lemon)
1(16 ounce) bagegg noodles
Dissolve the Better than Bouillon in 10 cups of boiling water.Melt the butter in a large stock pot over medium heat. Add the onion, carrot, celery, and garlic and cook, stirring occasionally, until softened slightly - about 5 minutes. Add the salt, pepper, and prepared broth and stir to combine. Gently submerge the chicken in the liquid and bring to a simmer. Cover and cook over low heat for an hour, until the chicken is cooked to 165 degrees and is falling off the bone. Remove the chicken to a cutting board. Once cool enough to handle, shred the meat and return to the pot. Stir in the parsley and lemon juice. Adjust seasoning to taste. In a separate pot, cook noodles according to package directions in generously salted water. Strain well. To serve, divide noodles between bowls and ladle soup over top.
Leftovers: Store cooked noodles and soup base separately. They will keep for up to 5 days in the fridge. Freezing: Freeze the soup base (without the noodles) in an airtight container. Store noodles dry and cook separately when ready to use. Soup can be kept up to 3 months in the freezer.To cook noodles in the soup: If you'd rather cook the noodles directly in the soup, start with 12 ounces instead of the 16 listed above. Noodles will soak up liquid as they cook, so if you use the full 16, your soup may be too thick.