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Paula Deen Chicken Noodle Soup

Paula Deen chicken noodle soup made with a whole-chicken simmer for a rich, golden broth, then shredded chicken and wide egg noodles. The vegetables are cooked in stages for maximum flavor, finishing with a short noodle cook for tender bite.
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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: 380
Ingredients Equipment Method Notes

Ingredients
  

Whole chicken
  • 1 whole chicken 3-4 pounds
Carrots
  • 5 carrots sliced
Celery
  • 5 celery stalks with leaves, sliced
Onion and garlic
  • 1 onion large, diced
  • 4 clove garlic minced
Liquids and seasonings
  • 10 cup water
  • 4 cup chicken broth
  • 4 tbsp unsalted butter
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 2 bay leaves
  • 0.5 tsp salt to taste
  • 0.25 tsp pepper to taste
Noodles and garnish
  • 12 oz wide egg noodles
  • 1 fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Simmer the whole chicken
  1. Place the whole chicken in a very large pot with the water, 2 cups broth, half the carrots, half the celery, half the onion, the bay leaves, and 1 teaspoon salt. Heat over high until it reaches a boil.
  2. Skim off any foam as it boils, then reduce to a simmer. Simmer for 45 minutes until the chicken is fall-off-the-bone tender (around 190°F to 205°F if checked).
  3. Remove the chicken from the pot and shred all the meat, discarding the skin, bones, and used vegetables. Strain the broth and return it to the pot.
Build the soup base
  1. Add the remaining broth, butter, and the remaining carrots, celery, onion, and garlic to the strained broth. Bring back to a simmer.
  2. Simmer for 10 minutes to soften the vegetables and blend the flavors. Stir occasionally so the garlic doesn’t stick.
  3. Add the shredded chicken, dried thyme, and dried parsley. Simmer 2 to 3 minutes to warm through.
Cook noodles and finish
  1. Add the wide egg noodles and cook until tender, 6 to 8 minutes. Keep the soup at a gentle simmer so the noodles don’t break.
  2. Season generously with salt and pepper to taste. Garnish with fresh parsley before serving.

Notes

Pro tip: For the clearest broth, skim foam early and strain after the first 45-minute chicken simmer. Refrigerate leftovers in an airtight container up to 4 days; freeze up to 3 months (best without the noodles—reheat and cook noodles fresh if you want the best texture). For a lighter option, use reduced-sodium chicken broth and trim excess fat before shredding.