- 3.5 – 4lb whole chicken
- 2 tbsp butter or olive oil
- 1 large onion
- 5 stalks of celery
- 5 large carrots
- 2 large parsnips
- 5 cloves garlic, minced
- 4 cups chicken broth
- 8 cups water
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 2 tsp celery salt
- 1 tsp pepper
- 2 tbsp lemon juice
- extra salt + pepper to taste (typically another 1/2 tsp or more of each – taste after simmered)
- 10 oz egg noodles
- 1 cup frozen corn or 1 cup frozen peas
- Clean whole chicken and pat dry.
- Prepare all veggies by dicing and slicing into bite sized pieces.
- In a large stockpot, heat butter over medium-high heat. Add in onion, celery, carrots, and parsnips. Let cook 4-5 minutes until beginning to soften. Add garlic and cook an additional minute.
- Add whole chicken to stockpot, then add broth and water. Bring to a simmer, reduce heat to medium.
- Let chicken and veggies cook for 45-60 minutes, or until chicken temperature reaches 165F throughout.
- Once temperature is reached, take chicken out to cool. Turn stock heat down to low.
- Add dill, parsley, celery salt, pepper, and lemon juice to stock. Stir. Let simmer on very low heat for 30 minutes.
- Once chicken is cool enough to handle (15-20 minutes) pull off all meat off bones and into smaller pieces/chunks, and then add back into stock.
- Once all the chicken is added to stock, bring back to a light boil.
- Add noodles and peas/corn and cook for an additional 15 minutes on medium heat.
*If fat gathers on the top of the soup, just skim off and discard. If fat gathers after it has cooled, just reheat or skim and take off based on preference.
*this soup freezes perfectly or will stay good in the refrigerator for 1 week.