This chicken noodle soup is made from scratch using a whole chicken for the richest and most flavorful chicken broth. Butter sautéed chopped carrots, celery, garlic, and onion are added to the delicate pasta, tender chicken, and rich broth.
Once you try this chicken noodle soup, you will never use the boxed chicken broth again!
Make the chicken broth by adding a whole chicken (about 3 lbs), 10 cups of water, a halved onion, bay leaves, and salt. Simmer covered on medium for about 2 hours until the chicken falls apart.
While the chicken broth is simmering, peel and chop the onion, carrots, garlic, and celery. Measure out the butter, salt, pepper, and dried Italian herbs.
Fry the garlic and onion in butter on medium heat on the stovetop.
Add the chopped carrots and celery. Cover the pan and cook for about 5 minutes until partially softened.
Add the salt, pepper, and dried Italian herbs. Set aside.
Strain the chicken broth from the chicken. Allow the chicken to cool.
Add the butter sautéed carrots and celery to the chicken broth. Add 5 cups of water. Simmer covered for 15 minutes until the carrots and celery are tender.
Using your hands, remove the chicken meat from the bones. Use all of the chicken or just the breast, as you prefer. Boil the pasta to al dente and strain.
Add the pasta and shredded chicken to the broth. Adjust the salt. Serve with a squeeze of lemon!