Ingredients

The following ingredients have 4 Servings
  • 2 whole roasting chickens
  • 2 pounds peeled sliced carrots
  • 3 tablespoons oil
  • 1 bunch sliced celery
  • 2 small peeled small diced yellow onions
  • 3 finely minced cloves of garlic
  • 2 pounds egg noodles
  • ¼ cup chopped fresh parsley
  • sea salt and fresh cracked pepper to taste

Instruction

  • Add the chickens to a very large pot and cover them with water so that it is 4 inches over the chicken.
  • Cook over medium heat for 60-80 minutes or until the chicken is cooked throughout and the thigh meat registers over 165° using a thermometer.
  • Remove the chickens and cool for 10 to 15 minutes before removing the skin and pulling the chicken meat away from the bones.
  • Further, chop or pull the chicken meat into bite-size pieces. See note on the amount of chicken to freeze. Set the cooked chicken for the soup aside.
  • While the chicken is cooking add 1 tablespoon of oil to a large rondeau or Dutch oven style pot over low heat and sweat the onions, celery, carrots, and garlic for 10-15 minutes or until slightly tender.
  • Add the cooked vegetables to the pot with the chicken broth and also add in the cooked pulled chicken as well. Cook for 10-15 minutes over low heat.
  • Finish the soup with the parsley, salt, and pepper.
  • In the meantime, add the noodles to a large pot of boiling salted water and cook until al dente, or slightly crunchy, according to the package cooking time directions.
  • Remove the noodles and completely cool in a colander under cold running water until the noodles are cold. Keep them in a plastic bag and toss with the remaining 2 tablespoons of oil so that they do not stick together.
  • Serve by adding a small amount of cooked, cooled noodles to a bowl along with the soup.