Hey everyone, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, chicken noodle soup. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Chicken Noodle Soup is one of the most favored of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Chicken Noodle Soup is something that I’ve loved my whole life.

Provided to YouTube by Big Hit Entertainment Co. Becky G) · j-hope Chicken Noodle Soup (feat. Chicken noodle soup is one of the easiest soups to make.

To get started with this recipe, we have to first prepare a few components. You can cook chicken noodle soup using 13 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Chicken Noodle Soup:

1. Prepare 1 (3 1/2 lb) Whole Chicken, rinsed under cold water and dried (make sure the giblets bag is removed)
2. Get 3 Tbsp Olive Oil
3. Take 1 Large Yellow Onion, chopped
4. Get 3 Large Carrots, peeled and chopped
5. Get 3 Stalks Celery, chopped
6. Make ready 2 Cloves Garlic, minced
7. Get 12 cups Chicken Stock
8. Prepare 1 Tbsp Poultry Seasoning
9. Make ready 1/4 cup Chopped Parsley
10. Make ready 3/4 cup White Wine
11. Prepare 2 1/2 cups Wide Egg Noodles
12. Make ready 1 4”Piece of Fresh Rosemary
13. Prepare to taste Salt and Pepper,

My kids love chicken noodle soup, and it's so easy to pack in a thermos for school lunch. You can use gluten-free noodles in place of egg noodles if you have an intolerance or gluten allergy. This classic chicken noodle soup is simple to make in less than an hour with ingredients you already have in your pantry. It's loaded with chicken & herbs.

Steps to make Chicken Noodle Soup:

1. Heat the oven to 425 degrees. Drizzle a tiny bit of oil in the bottom of a roasting pan, add the chicken to the roasting pan, drizzle a little oil over the top, season with salt and pepper and place the piece of rosemary in the cavity.
2. Roast the chicken for 1 1/2 hours. In a large heavy duty pot, add 2 Tbsp of the oil and let it preheat over medium heat, add the onions, celery and carrots and season lightly with salt and pepper. Cook the veggies until softened, about 5 to 7 minutes. Add the garlic and cook for an additional 30 seconds.
3. Add the poultry seasoning and cook it stirring constantly for about 10 seconds, add the wine and let it reduce for just a few seconds. Add the roasted chicken to the pot with the veggies, cover with the chicken stock and sprinkle in the parsley, bring to a boil and cover the pot partially and lower the heat to low.
4. Allow the soup to cook for 3 ½ hours. Remove the chicken onto a plate and let it cool slightly. Meanwhile, with a ladle, skim off as much of the fat as possible from the soup base and discard. Once the chicken is cooled enough to handle, discard the skin and shred all the meat.
5. Add the meat to the soup base, increase the heat to medium high and bring the soup to a rolling boil. Add the noodles and cook them according to packaged instructions. Taste for seasoning and adjust if necessary.

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