Making chicken soup from scratch involves browning seasoned chicken, and then cooking it with vegetables in a large pot of water. Once the chicken is removed from the bones, noodles and more seasoning are added.
Begin by heating 2 tablespoons of olive oil in a heavy pot. Add 1 cup of chopped onion and two stalks of sliced celery. Cook them until they are softened but not browned.
Salt and pepper a quartered chicken, then put it skin-side down into the pot. Brown the chicken pieces for about five minutes. Add three chopped carrots to the pot. Cover all the ingredients with 6 cups of water, and let the mixture simmer.
After one hour, remove the chicken from the pot. When the chicken is cool enough to handle, remove its skin and bones. Shred the meat, then return it to the pot. Add 1/4 cup of chopped fresh parsley and 1 cup of small egg noodles. Cook for 20 more minutes. This recipe makes four servings.
As of March 2015, this recipe earned five out of five stars on the FoodNetwork.com. Some individuals who rated the recipe offered suggestions, such as adding garlic and thyme, using a combination of water and broth and substituting rice for the noodles.