This soup is a classic! You can get it in a can, at a deli, or the supermarket, but nothing compares to your own homemade version. If you have the time to cook a whole chicken in enough water to cover for a few hours, you'll have great chicken and broth to use for this recipe. (Strain the broth before using in the soup to remove any little particles.) If not, just used cooked chicken and boxed chicken broth. This soup freezes well, so make a lot and put some away for a busy day later.
3 Tablespoons unsalted butter (I sometimes use the chicken fat skimmed from homemade chicken broth instead of butter, so good!)
1 onion, chopped fairly fine
2 large celery ribs, small dice
2 medium carrots, peeled and small diced
3 quarts low-sodium chicken broth (home-made or purchased)
3 cups dry, thin egg noodles
3 cups finely-chopped, cooked chicken
Kosher salt & freshly-ground black pepper, to taste
¼ cup finely-chopped fresh flat-leaf parsley
In a large stockpot melt the butter over medium heat. Add the onion, celery, and carrots and sweat until tender (do not brown). Add the chicken broth and bring to a boil, lower the heat and simmer for 20 minutes.
Bring the stock back to a boil, add the noodles and chicken and cook until the noodles are tender. Taste and adjust the salt and pepper, if needed.
Stir in the parsley just before serving.
Make about 1 gallon. This soup freezes well. Chill down any leftovers and freeze in appropriate containers.