This homemade chicken noodle soup is so comforting and cozy. It's loaded with chicken, egg noodles, and carrots and flavored with onion, celery, and lots of seasoning. This is the perfect soup for sick days or chilly nights.
Add the chicken, onion, celery, salt, pepper, poultry seasoning, onion powder, garlic powder, and bay leaves to a 10-quart stockpot with a lid. Pour the chicken stock into the pot.
Bring to a boil over high heat. Then reduce to a simmer and cover. continue cooking for about 1 hour, stirring occasionally.
After the soup has been cooking for about an hour and the chicken is fully cooked (minimum internal temperature of 165°) remove the pot from the heat. Carefully skim away any foam that has accumulated at the top of the pot and discard.
Next, carefully remove the chicken from the pot and set it aside on a plate to cool a bit. Remove the celery stalks, bay leaves, and the onion, and discard.
Return the pot to the stove and bring it to a low boil over medium-high heat. Add the carrots. After the carrots have cooked for 5 minutes add the egg noodles. Continue boiling for 8-10 minutes or until the noodles are cooked al dente.
2 cups Carrots, 16 oz Egg Noodles
While the noodles are boiling, carefully remove the meat from the chicken bone and skin using two forks. Discard the skin and bones and slice or shred the meat into bite sides portions.
Remove the pot from the heat and stir in the cooked chicken. Top with chopped parsley if desired and season with additional salt and pepper to taste and enjoy!