Vegan Chicken Noodle Soup Recipe

Ingredients

Original recipe yields 6 servings

The ingredient list now reflects the servings specified

Instructions Checklist

Step 1

Place chicken and whole onion into the bottom of a large pot. Pour enough water over the chicken to cover completely. Put peppercorns in a metal tea ball; add to the pot.

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Step 2

Bring water to a boil, reduce heat to medium-low, and cook at a simmer until the chicken until no longer pink and is falling off the bone, 40 to 60 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Step 3

Remove chicken from the broth with a slotted spoon to a bowl; set aside to cool.
Step 4

Remove the onion and give it a squeeze to get as much of the flavor as possible. Discard the onion.
Step 5

Stir carrots, parsnips, and celery into the broth; bring to a boil and cook vegetables until tender, 10 to 15 minutes. Remove and discard peppercorns.
Step 6

While the vegetables boil, bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Divide between 6 soup bowls.
Step 7

Remove meat from chicken and discard bones. Cut meat into bite-size chunks and stir into vegetable mixture with parsley. Season with salt. Ladle soup over noodles to serve.

Per Serving:

824 calories; protein 29.9g; carbohydrates 71.2g; fat 46.5g; cholesterol 134.6mg; sodium 444.4mg. Full Nutrition

Source: https://www.allrecipes.com/recipe/229253/home-made-chicken-noodle-soup/