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Paula Deen Chicken Noodle Soup

Paula Deen chicken noodle soup is a Southern-style, butter-enriched broth with fall-off-the-bone chicken and wide egg noodles. Simmered until deeply tender, then finished with fresh herbs and generous seasoning for a rich, comforting bowl.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Course: Main Dish
Cuisine: Southern American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Whole chicken
  • 1 whole chicken (3-4 pounds)
Vegetables
  • 5 carrots, sliced
  • 5 celery with leaves, sliced
  • 1 onion, diced
  • 4 garlic, minced
Liquids and aromatics
  • 10 cup water
  • 4 cup chicken broth
  • 2 bay leaves
Seasoning and noodles
  • 4 tbsp unsalted butter
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 12 wide egg noodles 12 oz
  • 0.5 salt and pepper to taste
  • fresh parsley for garnish use as needed

Equipment

  • 1 Dutch oven

Method
 

Simmer the chicken broth base
  1. Place whole chicken in a very large pot with water, 2 cups broth, half the carrots, half the celery, half the onion, bay leaves, and 1 teaspoon salt. Bring to a boil while watching for foam at the surface.
  2. Skim the foam from the top, then reduce to a simmer at about 200°F (93°C). Simmer for 45 minutes, until the chicken is fall-off-the-bone tender.
  3. Remove the chicken and shred all meat, then discard the skin, bones, and used vegetables. Strain the broth to remove smaller bits.
  4. Return the broth to the pot, then add the remaining broth, butter, and the remaining carrots, celery, onion, and garlic. Bring back to a gentle simmer.
Finish and cook the noodles
  1. Simmer for 10 minutes to meld the flavors, stirring occasionally. Add the shredded chicken, thyme, and parsley.
  2. Add the wide egg noodles and cook for 6-8 minutes, until tender. Keep it at a steady simmer so the noodles don’t break.
  3. Season generously with salt and pepper to taste right before serving. Garnish with fresh parsley for a fresh green finish.

Notes

For the clearest broth, skim foam early and keep the simmer gentle rather than boiling hard. Refrigerate leftovers in an airtight container for up to 4 days; noodles may absorb broth as it sits, so add a splash of water or broth when reheating. Freezing is yes, but for best texture slightly undercook noodles (or store noodles separately) to avoid them getting soft. For a lower-sodium option, use reduced-sodium chicken broth and season with herbs plus a careful pinch of salt.