Ingredients
▢4 pounds whole chicken
▢4 quarts water
▢¼ cup chicken broth base
▢2 stalks celery roughly chopped
▢1 small onion diced
▢¼ cup parsley
▢12 ounces dried egg noodles see notes
▢10 ounces cream of chicken soup
▢4 tablespoons butter
Instructions
Add the chicken to a large stock pot along with the water, chicken base, celery, onion, and parsley. Bring to a boil, reduce to a simmer, and cover.
Simmer for 2-3 hours. The longer the chicken simmers, the more flavorful the broth will be.
Carefully remove the chicken from the broth and remove the meat from the bones. Shred or chop into bite-sized pieces.
Strain the broth through a fine mesh strainer.
Return 4 cups of the strained broth to the pot and return to a boil.
Add the egg noodles and shredded chicken to the pot, cover, and turn off the heat.
Let the noodles set for 30 minutes, stirring every 10 minutes or so.
Test the noodles for doneness. If they are not cooked through, turn the heat back on and cook for 1-2 minutes or until noodles are tender.
Add the cream of chicken and butter to the noodles and stir until the butter has melted. Season with salt and pepper to taste.
Serve immediately or leave in the pan, covered, until ready to serve. These will stay warm in the pan for 30 minutes or so with no problems.
