Paula Deen Chicken Noodle Soup

Paula Deen chicken noodle soup made in one pot with a rich, golden broth and fall-off-the-bone shredded chicken. Wide egg noodles cook right in the simmer for tender, comforting texture with carrots, celery, and onion.

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Prep Time 20

Cook Time 50

Total Time 1 10

Servings: 10 servings

Course: Main Dish

Cuisine: Southern American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

Chicken base

1 whole chicken About 3-4 pounds, skin on for simmering.
10 cup water Used to simmer the chicken; split between pot and later broth.
4 cup chicken broth Add 2 cups initially; reserve the rest for the second simmer.
5 carrots Slice; use half in the first simmer, then add the rest later.
5 celery with leaves Slice; use half in the first simmer, then add the rest later.
1 onion Dice; use half in the first simmer, then add the rest later.
4 clove garlic Minced; add during the second simmer.
2 bay leaves Simmer with the chicken.
1 tsp dried thyme Add after adding chicken in the second simmer.
1 tsp dried parsley Use in the first simmer seasoning.
4 tbsp unsalted butter Stir in during the second simmer for richness.
2 tsp salt Salt to taste; start with 1 teaspoon during first simmer, then season generously later.
0.5 tsp pepper Black pepper to taste; add during the final seasoning.

Noodles and garnish

12 oz wide egg noodles Add after the second simmer begins; cook until tender.
1 fresh parsley For garnish at serving.

Equipment

1 Dutch oven

Method

Simmer the chicken

Place whole chicken in a very large pot (Dutch oven) with water, 2 cups broth, half the carrots, half the celery, half the onion, bay leaves, and 1 teaspoon salt. Bring to a boil over high heat.
Skim any foam from the surface and reduce to a steady simmer. Simmer for 45 minutes until the chicken is fall-off-the-bone tender.

Shred, strain, and build the broth

Remove the chicken to a plate and shred all meat, discarding skin, bones, and used vegetables. Strain the broth to remove bay leaves and smaller bits.
Return the strained broth to the pot and add remaining broth, butter, and the remaining carrots, celery, onion, and garlic. Bring to a simmer over medium heat.
Simmer for 10 minutes to soften the vegetables. Stir in shredded chicken, dried thyme, and dried parsley.

Cook noodles and finish

Add wide egg noodles and cook for 6-8 minutes until tender. Keep the soup at a gentle simmer.
Season generously with salt and pepper to taste. Serve hot, garnished with fresh parsley.

Notes

For the clearest broth, strain it after simmering the chicken and discard all vegetables from the first batch. Refrigerate in a sealed container up to 4 days; noodles will continue to soften, so reheat gently with a splash of water or broth. Freezing is yes, but for best texture freeze without the noodles—thaw and reheat, then cook fresh noodles. For a lighter option, use reduced-sodium chicken broth and reduce butter to 2 tablespoons.