This Traditional Chicken Noodle Soup calls for a whole chicken slowly simmered with celery, carrots, and onions to create a naturally sweet broth. The trick to a clear broth is to keep the pot at a lower heat to help retain more nutrients and flavor enzymes, which means a more delicious and healthy soup
Traditional Chicken Noodle Soup
Use this recipe to make a big batch of homemade broth from a whole chicken. Skip the vegetable peels and, after removing meat, simmer bones alone for 1 1/2 hours, then strain and refrigerate broth overnight before removing as much of the solidified layer of (healthy) fat on top as you like. The refrigerated broth should be like jelly—the sign of a high-collagen broth. The best part? Use the leftover poached meat for salads, sandwiches, or other soups.