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big ole bill's chicken corn noodle soup

Recipe by
Anywhere, AL

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!

yield 8 -12
prep time 1 Hr 30 Min
cook time 2 Hr
method Stove Top

Ingredients For big ole bill's chicken corn noodle soup

  • 4-5 lb
  • 5 clove
  • 2
  • 2
    ribs of celery
  • 1
  • 1 tsp
    black peppercorns
  • 2 tsp
    coarse sea salt
  • 2 sprig
    fresh sage
  • 2 sprig
    fresh thyme
  • 2 sprig
    fresh oregano
  • 4
    fresh basil leaves
  • 6-8 c
    water to cover
  • 1 (16oz.) bag
    egg noodles
  • 2 Tbsp
    olive oil
  • 2-3
  • 4
    ribs of celery
  • 1 lg
  • 3 clove
  • 1/2 tsp
    poultry seasoning
  • 2 can
    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

  • 1
    Cut cloves of garlic in half crosswise. Cut carrots, celery and onion into big chunks and put in large pot with chicken
  • 2
    Add all spices and herbs
  • 3
    Add enough water to cover chicken
  • 4
    Cover pot and bring to a boil over high heat
  • 5
    Reduce heat to medium and cook 1 1/2 hours
  • 6
    Remove chicken and let cool. Once cool take off bone and cut into chunks or shred
  • 7
    Remove vegetables and herbs and discard. I used the carrots for dog treats!
  • 8
    Cook the noodles in the broth and remove from pot saving broth
  • 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
  • 10
    Heat olive oil in large pot over medium-low heat
  • 11
    Add carrots, celery, onions and garlic. Cook stirring occasionally until tender, about 10 minutes
  • 12
    Add the reserved broth and the box of chicken stock to pot
  • 13
    Stir in the poultry seasoning and bring to a boil
  • 14
    Stir in the chicken and the corn using the juice from 1 can of the whole kernel corn
  • 15
    Stir in the noodles, heat until warm and top off with fresh parsley if desired
  • 16
    Serve and enjoy!

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