Hearty Chicken Noodle Soup with Fresh Vegetables and Dill Recipe

Ingredients

• 1 small whole chicken, bones and skin left on
• 1 medium onion, whole
• 1 lb carrots, cut into 1-2 inch pieces
• 5-6 stalks celery with leaves left on
• 3-4 large sprigs fresh dill
• 2-3 tablespoons Osem Chicken Style Consomme or any type of chicken soup base
• Salt and pepper to taste
• 1 lb egg noodles

Instructions

1. 1

   Prepare the broth: Place the whole chicken with bones and skin in a large pot. Add the whole onion, carrots, celery with leaves, and fresh dill sprigs. Cover with water, approximately 8-10 cups, ensuring the ingredients are submerged.

2. 2

   Add seasoning and simmer: Stir in 2-3 tablespoons of chicken consommé or soup base, then season with salt and pepper to taste. Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cook uncovered for about 1.5 to 2 hours until the chicken is tender and the flavors have melded.

3. 3

   Remove chicken and strain broth: Carefully take the chicken out of the pot and set aside to cool. Strain the broth through a fine mesh sieve into another pot or large bowl to remove vegetable solids and any impurities.

4. 4

   Shred chicken meat: Once the chicken is cool enough to handle, remove the skin and bones, then shred or chop the meat into bite-sized pieces.

5. 5

   Cook egg noodles: Bring the strained broth back to a gentle boil and add the egg noodles. Cook according to package instructions, usually 6-8 minutes, until noodles are tender but not mushy.

6. 6

   Combine and serve: Return the shredded chicken to the pot with the cooked noodles. Adjust seasoning with additional salt and pepper if needed. Heat through for a few minutes before serving hot.