big ole bill's chicken corn noodle soup

Name: Big Ole Bill's Chicken Corn Noodle Soup
Prep time: 1 h 30 min
Cook time: 2 h
Yield: 8
Cuisine: Dutch
Ingredients: 4-5 pound(s) chicken; 5 clove(s) garlic; 2 - carrots; 2 - ribs of celery; 1 - onion; 1 teaspoon(s) black peppercorns; 2 teaspoon(s) coarse sea salt; 2 sprig(s) fresh sage; 2 sprig(s) fresh thyme; 2 sprig(s) fresh oregano; 4 - fresh basil leaves; 6-8 cup(s) water to cover; 1 (16oz.) bag(s) egg noodles; ## TO FINISH SOUP; 2 tablespoon(s) olive oil; 2-3 - carrots; 4 - ribs of celery; 1 large onion; 3 clove(s) garlic; 1/2 teaspoon(s) poultry seasoning; 2 can(s) whole kernelcorn; 1 can(s) creamed corn; 1 (32oz.) box(es) chicken stock; - salt and pepper to taste

16 Pinches 1 Photo

B H

Anywhere, AL

Updated on Nov 7, 2020

Chicken Noodle soup was always my favorite. I took my mothers old recipe ( Her idea of seasoning was salt and pepper LOL) and I tweaked it to what we have here. One thing I learned was to cook the noodles, remove them and let them cool before putting them back in so they don't absorb all the broth. I hope you enjoy this, making this is a labor of love!

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This is not your ordinary chicken soup. It has layers and layers of flavor for those cool days of Fall and Winter!

prep time 1 Hr 30 Min

cook time 2 Hr

method Stove Top

yield 8-12 serving(s)

Ingredients

4-5 pounds chicken
5 cloves garlic
2 - carrots
2 - ribs of celery
1 - onion
1 teaspoon black peppercorns
2 teaspoons coarse sea salt
2 sprigs fresh sage
2 sprigs fresh thyme
2 sprigs fresh oregano
4 - fresh basil leaves
6-8 cups water to cover
1 (16oz.) bag egg noodles
TO FINISH SOUP
2 tablespoons olive oil
2-3 - carrots
4 - ribs of celery
1 large onion
3 cloves garlic
1/2 teaspoon poultry seasoning
2 cans whole kernelcorn
1 can creamed corn
1 (32oz.) box chicken stock
- salt and pepper to taste

How To Make big ole bill's chicken corn noodle soup

Step 1

Cut cloves of garlic in half crosswise. Cut carrots, celery and onion into big chunks and put in large pot with chicken

Step 2

Add all spices and herbs
Step 3

Add enough water to cover chicken
Step 4

Cover pot and bring to a boil over high heat
Step 5

Reduce heat to medium and cook 1 1/2 hours
Step 6

Remove chicken and let cool. Once cool take off bone and cut into chunks or shred
Step 7

Remove vegetables and herbs and discard. I used the carrots for dog treats!
Step 8

Cook the noodles in the broth and remove from pot saving broth
Step 9

Remove broth from pot into a container. Now at this point I refrigerated chicken, noodles and broth until the next day but you don't have to. If you do skim off the solidified fat on top of broth before using
Step 10

Heat olive oil in large pot over medium-low heat
Step 11

Add carrots, celery, onions and garlic. Cook stirring occasionally until tender, about 10 minutes
Step 12

Add the reserved broth and the box of chicken stock to pot
Step 13

Stir in the poultry seasoning and bring to a boil
Step 14

Stir in the chicken and the corn using the juice from 1 can of the whole kernel corn
Step 15

Stir in the noodles, heat until warm and top off with fresh parsley if desired
Step 16

Serve and enjoy!
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