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Paula Deen Chicken Noodle Soup

Paula Deen chicken noodle soup made with a whole chicken simmered until fall-off-the-bone, then strained broth and wide egg noodles for a rich, deeply comforting bowl. Butter-enriched broth plus carrots, celery, and garlic gives the classic Southern-style flavor and 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: 360
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1 whole chicken 3-4 pounds
Vegetables
  • 5 carrots sliced
  • 5 celery stalks with leaves, sliced
  • 1 onion large, diced
  • 4 clove garlic minced
Broth 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
  • 0.5 tsp pepper to taste
Noodles and garnish
  • 12 oz wide egg noodles
  • 0.25 cup fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Simmer the chicken
  1. Place the whole chicken in a very large pot with the water, 2 cups of chicken broth, half the carrots, half the celery, half the onion, the bay leaves, and 1 teaspoon salt. Bring to a boil over high heat, then skim foam until the surface is clearer.
  2. Reduce to a simmer and cook 45 minutes, until the chicken is fall-off-the-bone tender. Keep the liquid gently simmering and visible steam cues the steady cooking.
Strain and build the soup
  1. Remove the chicken and shred all meat, then discard the skin, bones, and the used vegetables. Visually check that no bones or skin remain in the shredded chicken.
  2. Strain the broth and return it to the pot. Ensure the broth looks smooth and free of solids before continuing.
  3. Add the remaining chicken broth, butter, remaining carrots, celery, onion, and garlic to the strained broth. Stir well so the butter melts into a rich golden base.
  4. Simmer 10 minutes, until the vegetables begin to soften. You should see gentle bubbling around the edges of the pot.
Finish with noodles and seasoning
  1. Add the shredded chicken, dried thyme, and dried parsley to the pot. Stir to distribute herbs and chicken evenly through the broth.
  2. Add the wide egg noodles and cook 6-8 minutes, until tender. Look for noodles that yield when pressed but are not mushy.
  3. Season generously with salt and pepper to taste. Taste and adjust so the broth is clearly seasoned and balanced.
  4. Serve hot and garnish with fresh parsley. Add the parsley at the end so it stays bright and green.

Notes

Pro tip: skim foam right after boiling for a clearer broth and better texture. Store leftovers in the refrigerator up to 4 days; freeze up to 2 months (best to freeze without garnishing parsley). For a dietary swap, use low-sodium chicken broth and increase seasoning with herbs and black pepper to keep flavor without extra salt.