My Homemade Chicken Noodle Soup...this will warm your soul!

 

MELISSA’S HOMEMADE CHICKEN NOODLE SOUP

1 (3-4 lb.) whole chicken (one with a pop-up timer is ideal)

Olive oil

1 tablespoon smoked paprika

1 tablespoon paprika

1 tablespoon each of salt, pepper, garlic powder and onion powder

1 teaspoon thyme

1 teaspoon coriander

2 stalks celery cut into big pieces

1 onion, chopped

Rinse chicken well and be sure to pull the bag of goodies out of its cavity J  Pat dry and set aside.  Mix all dry seasonings together, drizzle olive oil all over chicken and rub spices all over chicken and inside of it.  Place onions in the bottom of a crock pot and place seasoned chicken on top of onions.  Place celery pieces on top of the chicken and cover.  There is no need to add any liquid because it will make its own.  Cook on high for 4 hours or until pop-up timer pops up.  Remove chicken from crock pot, let cool then pull all of the meat off the chicken discarding the bones but reserving the drippings.  Set meat aside.

Next Step:

2 tablespoons olive oil

5 carrots, washed peeled and sliced

1 onion, chopped

2 stalks celery, chopped

3 cloves garlic, minced

½ cup fresh parsley, chopped

1 tablespoon flour

1 (49 ½-ounce) can chicken broth

Reserved drippings from chicken in the crock pot (make sure there are no small bones)

2 tablespoons chicken granules

 

1 tablespoon each of salt and pepper (add more if desired)

½ cup half and half (optional)

1 (8-ounce) bag wide egg noodles

In a large soup pot, sauté carrots, onions and celery in olive oil for 3 to 4 minutes.  Add parsley and garlic and sauté another 2 minutes over medium heat.  Sprinkle flour over veggies and stir well.  Add the broth, cooked chicken, reserved drippings from crock pot, chicken granules and salt and pepper.  Simmer on low for 30 minutes.  Add half and half and egg noodles and cook on low for 12 minutes or until noodles are cooked.