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Paula Deen Chicken Noodle Soup

Paula Deen chicken noodle soup with a rich golden broth, shredded fall-off-the-bone chicken, and wide egg noodles simmered until tender. Classic Southern-style comfort with butter-enriched broth and fresh parsley garnish.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken soup base
  • 1 whole chicken 3-4 pounds
  • 10 cup water
  • 4 cup chicken broth
  • 5 carrots sliced
  • 5 celery stalks with leaves, sliced
  • 1 onion large, diced
  • 4 garlic cloves, minced
  • 4 tbsp unsalted butter
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 2 bay leaves
  • 0.5 salt and pepper to taste (generous)
Noodles and finishing
  • 12 oz wide egg noodles
  • 1 fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Cook the chicken
  1. Place whole chicken in a very large pot with water, 2 cups broth, half the carrots, half the celery, half the onion, bay leaves, and 1 teaspoon salt. Heat on high until boiling, then skim foam.
  2. Simmer at a steady low boil for 45 minutes until the chicken is fall-off-the-bone tender. Keep the surface gently moving so the chicken cooks through evenly.
Shred and strain
  1. Remove the chicken, shred all meat, and discard skin, bones, and used vegetables. Strain the broth to remove solids.
Build the soup
  1. Return broth to the pot, then add remaining broth, butter, fresh carrots, celery, onion, and garlic. Bring the pot to a gentle simmer.
  2. Simmer for 10 minutes to soften the vegetables. The broth should look rich and slightly golden.
  3. Add shredded chicken, thyme, and parsley. Simmer gently until heated through.
Cook noodles and season
  1. Add wide egg noodles and cook for 6-8 minutes until tender. Stir occasionally so the noodles don’t clump.
  2. Season generously with salt and pepper to taste. Turn off the heat when the noodles are fully tender.
  3. Garnish with fresh parsley before serving. Serve hot in large bowls.

Notes

Pro tip: skim foam during the first boil for a cleaner, more flavorful broth. Store leftovers in the refrigerator up to 4 days; freeze yes, freeze the soup (best without overcooked noodles if possible) up to 3 months and reheat until steaming. For a lower-sodium swap, use reduced-sodium chicken broth and season at the end with salt to taste.