Basic Chicken Noodle Soup

No photo. It's chicken noodle soup, so we all know what it looks like. The whole house has colds, so we just wanted soup. It filled a hole. You can add whatever vegetables you want at the end, and you're going to have extra poached chicken and broth, but there are plenty of ways to use up both.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Put the whole raw chicken in an 8-quart stock pot with the vegetables, herbs, spices, broths, and enough water to cover. No noodles yet.

Step 2

2. Bring to a boil, then reduce to a simmer and cook for one hour.

Step 3

3. Pull out the chicken and shred.

Step 4

4. Strain the stock and skim off the fat or pass through a gravy separator. Adjust the seasoning as necessary.

Step 5

5. Boil the egg noodles according to the package directions in salted water.

Step 6

6. Optionally, make a vegetable garnish with sauteed carrots, onions, celery, spinach, peas, kale, or whatever vegetables you have.

Step 7

7. Combine the stock with the noodles and optional garnishes, and reheat until desired serving temperature.