Chicken soup isn’t just for cold winter nights or when you have a sore throat. It’s a staple of good cooking and can be enjoyed any time, as it’s so easy to make and universally satisfying.


What You’ll Need
1 3-4 lb pasture-raised chicken
1 yellow onion, large
1 lb carrots
1 lb celery
1 head garlic
1 lb egg noodles
Kosher or sea salt
Parsley, for garnish

What To Do
Peel and medium dice the onion. Peel and cut the carrots into ½-inch rounds. Large dice the celery. Peel and roughly chop the garlic.

In a large pot, combine the chicken, onion, carrot, celery, and garlic. Add enough water to fill the pot and completely cover the chicken. Cover and cook on medium heat until the chicken is fully cooked and the meat is falling off the bone, about 3 hours. Remove from heat.

Carefully strain the mixture through a colander and into another pot. Let the chicken and mirepoix cool for about an hour, then carefully transfer the chicken and bones to a cutting board. Remove any chicken from the bones; discard the bones. Roughly chop the cooked chicken, if desired.

Add the chicken and mirepoix to the pot of broth. Add the egg noodles. Return to medium heat and cook until the noodles are tender and the soup is completely heated through, about 15 minutes. Turn off the heat. Season to taste with salt. Garnish with parsley, just before serving.

Note: Can eat right away, store or freeze for a later day.

Post done in partnership with Cook’s Venture.