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Chicken Noodle Soup

Sana Gilani
Warm, comforting, full of flavor—there’s nothing like a fresh bowl of chicken noodle soup on rainy day or a day at home.
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Prep Time 1 hour
Cook Time 20 minutes
Course Lunch, Main Course, Soup
Cuisine American

Ingredients
  

For chicken broth:

  • 9 cups water
  • 1½-2 pounds chicken
  • 2 small onions
  • 2 medium carrots
  • 1 garlic head
  • ¼ head of cabbage

For Soup:

  • Chicken broth
  • 1-2 cups (additional) cups water
  • 2 medium carrots peeled and chopped
  • 1 cup roughly chopped cabbage
  • Shredded chicken (from broth)
  • 1½ cup dry elbow macaroni
  • Salt, to taste (start with 2-3 tbsp)
  • Freshly chopped parsley to garnish

Instructions
 

  • Start by making your broth by chopping all your vegetables in half. Cut the cabbage so it is still attached at the root so the leaves stay intact during cooking. (You may or may not remove the onion peels, but if you do keep them they will contribute to the yellow hue in the broth.)Add water in a large pot along with vegetables, garlic, chicken (pieces or whole), and freshly ground pepper.
  • Bring it to a simmer and allow to simmer for 40 minutes to an hour.At this point remove the chicken and set aside to cool.
  • Chop the carrots and cabbage for soup and once chicken cools shred it.
  • After tearing chicken remove all the vegetables from broth using a strainer and discard.
  • Add in up to 2 cups of additional water and then continue to cook on simmer.
  • Add salt one tablespoon at a time, tasting to make sure it's fine.
  • Bring the soup to a rapid boil and then add in pasta. Cook for about 5 minutes and then add in the vegetables and chicken.
  • Let vegetables cook for a few minutes, just enough to soften slightly but still allow it retain crunch and color.
  • Check to see if pasta is cooked and salt is to your taste.
  • Garnish with fresh chopped parsley and serve it up immediately.
  • Enjoy!