Chicken Noodle Soup


1 Large Whole Chicken ~ Intact

2 Medium Sized Onions ~ Diced

1 Large Shallot ~ Diced

4 Large Carrots ~ Unpeeled, Diced

1 Bunch of Celery ~ Diced Including Leaves

3 Cloves Garlic Minced

1 T White Sugar

2 Idaho Potatoes ~ Peeled and Diced

3 Parsnips ~ Peeled and Diced

1 Box Frozen Spinach

1 C Frozen Corn

2 Cartons Chicken Broth

2 Packets of Goya Sazon

1 Small Bag Frozen Tortellini

1 Bag Egg Noodles

3 to 4 T of Fresh Minced Parsley

The Main Ingredients

**This makes a TON so I freeze half and save it for a later date and/or I share with pretty much everyone I know. 

  • Add some oil or butter to a large soup pot.
  • Add in carrots, onions, celery, shallots and garlic and let them soften and brown a little.
  • Add in the sugar and turn down the heat to low, cover and let it all “sweat” for about 15 minutes.
Let it “Sweat”
  • Add in broth and whole chicken and Goya seasoning, bring to a boil and then turn down heat to low. Cover with a lid but leave it slightly askew.
  • Let cook on low about 4 hours, the longer the better.
  • After 4 hours take the chicken out and put it in a colander and let it drain back into the pot.
Let The Bird Drain
  • Remove all the meat from the chicken minus the skin and return to pot, discard bones and skin.
  • Add in potato, parsnips, spinach, frozen corn, let simmer for another hour.
  • Add in tortellini and parsley, simmer for another 20 minutes.
  • Boil egg noodles on the side and add to the bowls when ladling the soup.
The Finished Product