Categories: chicken, no bake, soup


  • 1 Whole Chicken (4-5 pounds)
  • 1 medium onion, halved
  • 2 cloves garlic, smashed
  • salt and pepper
  • 1 bay leaf
  • 1 bag of baby carrots (separated)
  • 6-8 celery stalks (separated)
  • 2 sprigs parsley
  • water
  • 1/2 bag egg noodles (8 oz or so)


  1. Place chicken, garlic cloves, parsley, bay leaf, 1/2 bag of baby carrots, 3-4 stalks of celery cut into 1 inch sections in a Dutch oven or other heavy stock pot. Add water to completely cover the chicken and veggies. Bring to a boil, then reduce heat to medium low and simmer, covered, for 30 minutes. Turn off heat and remove chicken from pot, and place in a baking dish. Leave the vegetables in the stock. Remove the chicken meat from the carcass and set it aside. Return the carcass to the pot. Bring to a boil, then reduce heat and simmer, covered, for 1 ½ hours. Allow stock to cool slightly, then set a strainer over a bowl, and strain out the veggies while collecting the stock. Return stock to the pot and add diced chicken, the rest of the bag of baby carrots and 3-4 stalks of celery cut into small pieces. Bring to a boil and cook for about 10-15 minutes, then add the egg noodles to the pot. Cook until noodles are tender (according to package directions). Remove from heat adjust for seasoning with salt and pepper, and add additional fresh parsley, if desired.

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