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Paula Deen Chicken Noodle Soup

Paula Deen chicken noodle soup with a rich, golden broth and fall-off-the-bone shredded chicken. Wide egg noodles and tender carrots, celery, and onion simmer until just soft, then the soup is seasoned generously for a comforting Southern bowl.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Course: Main Dish
Cuisine: Southern American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Chicken base and broth
  • 1 whole chicken (3-4 pounds) Whole chicken, skin on for simmering.
  • 10 cup water Used to simmer the chicken and build the broth.
  • 4 cup chicken broth Measure out 2 cups for first simmer, and 2 cups for finishing.
  • 2 bay leaves bay leaves Add to the first simmer stage.
  • 5 each carrots, sliced Use half for the first simmer, and the rest for the final simmer.
  • 5 each celery with leaves, sliced Use half for the first simmer, and the rest for the final simmer.
  • 1 large onion, diced Use half for the first simmer, and the rest for the final simmer.
  • 4 clove garlic, minced Add during the second simmer.
  • 4 tbsp unsalted butter Stirs in for a richer, golden broth.
  • 1 tsp dried thyme Add during the second simmer.
  • 1 tsp dried parsley Add during the second simmer.
  • 12 oz wide egg noodles Cook until tender, then finish seasoning.
  • 0.5 salt and pepper to taste Season generously at the end; amount varies by preference.
  • fresh parsley for garnish Chopped and used to garnish before serving.

Equipment

  • 1 Dutch oven

Method
 

Simmer the chicken and build the first broth
  1. Place the whole chicken in a very large pot and add the water, 2 cups broth, half the carrots, half the celery, half the onion, bay leaves, and 1 teaspoon salt.
  2. Bring to a boil, skim foam, and simmer 45 minutes until the chicken is fall-off-the-bone tender, with a steady gentle bubbling.
  3. Remove the chicken and shred all meat; discard the skin, bones, and the used vegetables, then strain the broth through a fine strainer back into the pot.
Finish the soup with vegetables, chicken, and noodles
  1. Return the strained broth to the pot and add the remaining broth, butter, remaining carrots, remaining celery, remaining onion, and garlic.
  2. Simmer for 10 minutes until the vegetables start to soften, then stir in the shredded chicken, dried thyme, and dried parsley.
  3. Add the wide egg noodles and cook 6–8 minutes until tender, stirring occasionally so they don’t stick.
  4. Season generously with salt and pepper, then garnish with fresh parsley and serve hot.

Notes

For best texture, don’t overcook the noodles—add them after the soup has simmered with the vegetables, and cook until just tender. Store leftovers covered in the refrigerator for up to 4 days; freeze soup without the noodles for up to 3 months, then cook fresh noodles when reheating for the same springy bite. For a lighter option, use skinless chicken and reduce butter to 2 tablespoons while keeping the rest the same.