This is my go-to. It's straight-forward and delicious. Serves 12
- 16 cups canned low-salt chicken broth
- 3 1/2-pounds chicken (bone-in breasts with skin), cut into 8 pieces and salted to taste
- 1/2 cup chopped onions (optional)
- 3 carrots, peeled, thinly sliced and salted to taste
- 3 celery stalks, sliced and salted to taste
- 8 ounces dried wide egg noodles or elbow macaroni
- Optional: 1-2 chicken bouillon cubes
Combine chicken broth and chicken in heavy large pot. Bring to boil. Reduce heat; cover partially and simmer until chicken is cooked through, about 20 minutes. Using tongs, transfer chicken to large bowl. Cool chicken and broth slightly. Discard skin and bones from chicken. Cut chicken meat into bite-size pieces and reserve. Spoon fat off top of chicken broth.
Return broth to simmer. Add onion if using, carrots and celery. Simmer until vegetables soften, about 8 minutes. (Can be prepared ahead. Cover chicken meat and broth separately and refrigerate. Bring broth to boil before continuing.)
Stir in noodles, cook until soft, then add reserved chicken. Simmer until noodles are tender, about 5 minutes. Add 1 or 2 chicken bouillon cubes if desired for more flavor. Season soup to taste with salt (I add 2 t.) and pepper.