Never-fail Chicken Noodle Soup

Ingredients

• Servings: 16
• 3 quarts water
• 1 (2 to 3 pound) whole fryer chicken
• 1 large whole onion
• 3 sprigs fresh rosemary
• 1 pound baby carrots, minced
• 6 stalks celery, minced
• 1 clove garlic, minced
• 1 tablespoon sea salt
• 1 (12 ounce) package egg noodles
• 1 (10 ounce) bag fresh spinach, chopped

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ready Time: 1 hr 55 mins


• combine water, chicken, whole onion, and rosemary in a large stockpot; bring to a rolling boil and cook until chicken is no longer pink at the bone and the juices run clear, about 1 hour. an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees f (74 degrees c). remove stockpot from heat and allow chicken to cool until easily handled, about 15 minutes.
• remove chicken and onion from stockpot. remove chicken meat from bones and chop or shred meat; discard carcass and skin. chop onion if desired. return chicken meat and onion to stockpot with water.
• mix carrots, celery, garlic, and sea salt with the chicken mixture; bring to a boil and cook until carrots and celery are tender, 10 to 15 minutes. reduce heat to medium-low; add egg noodles and cook until noodles are cooked through but firm to the bite, about 5 minutes. add spinach to soup and cook until wilted, 1 to 2 minutes.