Brenda Gantt Chicken Soup

Brenda Gantt Chicken Soup Recipe

• 20 minPrep Time
• 1 hr 10 minCook Time
• 1 hr 30 minTotal Time
• 8Servings
• SouthernCuisine
• SoupCategory
• StovetopMethod
• EasyDifficulty

Ingredients

• 1 whole chicken (about 4 pounds), or 3 to 4 pounds bone-in chicken pieces
• 3 quarts (12 cups) water
• 1 large onion, chopped
• 3 ribs celery, sliced
• 1 green bell pepper, chopped
• 3 large carrots, peeled and sliced
• 2 cloves garlic, minced
• 2 bay leaves
• 2 teaspoons salt, plus more to taste
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 8 ounces wide egg noodles
• 2 tablespoons chopped fresh parsley (optional)

Kitchen Tools Needed

• Large stockpot (6 to 8 quart)
• Sharp knife & cutting board
• Slotted spoon or tongs
• Ladle
• Measuring cups & spoons

See our kitchen guides for help choosing a good stockpot and knife.

Instructions

1. Start the broth. Put the chicken in a large stockpot with the water, onion, celery, bell pepper, bay leaves, salt, and pepper. Bring to a boil over high heat, then reduce to a gentle simmer.
2. Simmer. Skim any foam from the top. Cover partly and simmer for 1 hour, until the chicken is very tender and falling off the bone.
3. Shred the chicken. Lift the chicken onto a cutting board and let it cool for 10 minutes. Remove the skin and bones, discard the bay leaves, and shred the meat into bite-sized pieces.
4. Add the vegetables. Add the carrots, garlic, and thyme to the broth. Simmer for 10 minutes.
5. Cook the noodles. Stir in the egg noodles and cook for 7 to 9 minutes, until tender.
6. Finish. Return the shredded chicken to the pot and heat through. Taste and adjust the salt and pepper.
7. Rest and serve. Let the soup sit off the heat for 5 minutes, stir in the parsley, and serve hot.