The Humpherys Family

Classic Chicken Noodle Soup

Recipe Added:  12/29/2011
chicken and broth:
3-4 lb whole chicken
6 cups chicken broth
2 bay leaves
1 tsp salt
1 tsp pepper
3 stalks celery, chopped
3-4 carrots, chopped
1 onion, diced
 Soup:
12 cups chicken broth
4 stalks celery, chopped
1 lb carrots, chopped
1-2 tsp salt
½ tsp pepper
16-20 oz egg noodles
1 cup cream or half-and-half + 1 Tbsp cornstarch
Rinse the chicken, removing the neck and giblets. Place the chicken in a slow cooker and add the other ingredients. Cover and cook on low for 7-8 hours. Carefully remove the chicken and set aside in a large bowl until the chicken is cool enough to handle. Meanwhile, remove and discard the large solids from the chicken broth and strain the chicken broth into a large pot.

To the same pot, add another 12 cups chicken broth, the chopped vegetables and the salt and pepper. Bring the mixture to a simmer and cook, covered, for 12-15 minutes, until the vegetables are slightly tender. Add salt and pepper to taste, if needed. Add the noodles and cook according to pkg directions. While the noodles are cooking, take the chicken off the bones and shred into bite-size pieces. For a creamy version, combine the cream (or half-and-half) and cornstarch in a liquid measuring, whisking to dissolve the cornstarch. Add the slurry to the soup and simmer rapidly for 1-2 minutes, stirring occasionally. Stir in the shredded chicken. Serve.
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