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Paula Deen Chicken Noodle Soup

Paula Deen chicken noodle soup simmers a whole chicken with vegetables and aromatics to make a savory broth. Shredded chicken, tender carrots, celery, and wide egg noodles make this a hearty stovetop soup.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Cooling time 15 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dinner
Cuisine: Southern
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 chicken (3 1/2- to 4-pound) whole, giblets removed
  • 3 qt water plus up to 1 quart as needed to cover the chicken
  • 1 yellow onion medium, quartered
  • 4 celery ribs; 2 cut into large pieces and 2 thinly sliced
  • 2 cloves garlic smashed
  • 2 bay leaves
  • 2 tsp kosher salt plus more to taste
  • 0.5 tsp black pepper
  • 3 carrots medium, peeled and sliced 1/4 inch thick
  • 8 oz wide egg noodles dried
  • 2 tbsp parsley chopped fresh

Equipment

  • 1 8-quart stockpot

Method
 

  1. Put the chicken in an 8-quart stockpot and add the water, onion, celery pieces, garlic, bay leaves, salt, and pepper.
  2. Bring to a boil over medium-high heat.
  3. Skim off any foam.
  4. Reduce the heat to maintain a gentle simmer.
  5. Partially cover and simmer for 60 to 75 minutes, until a thermometer inserted into the thickest part of the thigh reads 165°F.
  6. Transfer the chicken to a platter and let it cool for 15 minutes.
  7. Discard the onion, large celery pieces, garlic, and bay leaves.
  8. Add the carrots and sliced celery to the broth.
  9. Bring the broth to a simmer.
  10. Cook for 10 to 12 minutes, until the vegetables are just tender.
  11. Remove the chicken meat from the bones and shred it, discarding the skin and bones.
  12. Add the chicken and noodles to the pot.
  13. Simmer for the time listed on the noodle package, until the noodles are tender and the soup is hot.
  14. Stir in the parsley.
  15. Taste and add more salt if needed.
  16. Serve hot.

Notes

For reliable doneness, check that a thermometer inserted into the thickest part of the thigh reads 165°F. Refrigerate leftovers for 3 to 4 days or freeze; the noodles may soften after freezing. For a gluten-free option, use gluten-free wide noodles.