Alton Brown Chicken Noodle Soup Recipe
There’s nothing quite like a cozy bowl of chicken noodle soup, especially when you're talking about Alton Brown's version!His recipe balances hearty ingredients with simple techniques, ensuring you end up with a soup that will raise plenty of eyebrows.You'll simmer vegetables like onions and celery together with a flavorful stock to create a rich base.Adding homemade or quality store-bought chicken stock is key - t makes all the difference in the depth of flavor.What's great is this soup can be made in about an hour, making it ideal when you need something wholesome without spending all day in the kitchen.
Servings: 6
Ingredients
- 1 whole Chicken 4-5 lbs.
- 2 medium Onions peeled and quartered
- 4 Carrots peeled and cut into 2-inch pieces
- 4 ribs Celery cut into 2-inch pieces
- 1 tbsp Olive Oil
- 3 cloves Garlic crushed
- 8 cups Chicken Stock
- 1 lb Egg Noodles
- Salt to taste
- Pepper to taste
- 2 tbsp Parsley chopped
Instructions
- Heat the olive oil in a large stockpot over medium heat.
- Add the onions, carrots, celery, and garlic.
- Cook until the vegetables begin to soften.
- Add the whole chicken to the pot and pour in the chicken stock.
- Bring to a boil over high heat, then reduce to a simmer.
- Cover and let simmer for 30 minutes.
- Remove the chicken from the pot.
- Shred the meat using two forks and discard the bones and skin.
- Return the shredded chicken to the pot.
- Add the egg noodles to the pot and stir well.
- Simmer uncovered for an additional 10 minutes or until noodles are tender.
- Season with salt and pepper.
- Stir in the chopped parsley just before serving.
- Adjust the seasoning to your preference and enjoy!