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–+ servings
bowl of no noodle chicken soup with chopped parsley, baby carrots, celery and shredded chicken, spoon in the bowl, another bowl in the background

NO NOODLE CHICKEN SOUP

You won't miss the noodles in this No Noodle Chicken Soup! It's perfectly comforting, packed full of veggies and shredded chicken and has a deep, flavourful broth that will keep you warm all Winter long!
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 10 Servings

Ingredients

  • 1 Whole Chicken (~3-4 pounds)
  • 1 2 lb bag Baby Carrots
  • 1 bunch Celery chopped
  • 1 White Onion diced
  • 2 Cloves Garlic minced
  • 1 bunch Fresh Parsley chopped
  • 2 tbsp Dried Thyme divided (more if needed, see notes)
  • 2 tbsp Smoked Paprika divided (more if needed, see notes)
  • 2 tbsp Turmeric divided (more if needed, see notes)
  • 2 tbsp Salt divided (more if needed, see notes)
  • 2 tbsp Pepper divided (more if needed, see notes)
  • Water (as much as needed, see notes)

Instructions

  • Add the whole chicken to a large pot and fill the pot with water. Add half the spices (1 tbsp of each).
    hand holding a ramekin of different spices about to be poured into a pot of water with a whole chicken
  • Bring the pot to a rolling boil over high heat.
    whole chicken in a pot with broth and spices
  • Reduce to a simmer and cook for at least 2 hours, covered, or until the chicken is falling off the bone. If you have the time, go for up to 4 hours. The longer, the better and more flavourful the broth will be in the end. Keep topping the water up as needed as it will reduce as it boils. Remove the pot from the heat and allow to cool completely.
    pot with a lid with a liquid at a rolling boil inside
  • Using tongs or a slotted spoon, carefully remove the chicken and all of the bones from the pot.
    hand with a wooden spoon lifting some cooked chicken out of a pot of broth
  • Using your hands, pull the chicken meat off the bones until none remain. Discard the bones.
    hand shredding a piece of chicken breast
  • Add the shredded chicken back into the pot with the remainder of the spices (the other tbsp of each).
    hand holding a wooden spoon with shredded chicken over a pot of brothy soup
  • Bring to a boil over high heat.
    dark liquid at a rolling boil in a pot
  • Add the baby carrots, onions, garlic, and celery to the pot. Reduce to a simmer for 20-30 minutes or until the veggies are soft and tender.
    pot of no noodle chicken soup with a spoon lifting up some baby carrots and shredded chicken
  • Turn the heat off and remove the pot from the stove. Stir in the chopped parsley, taste and adjust/add seasoning as necessary.

    pot of brothy soup with fresh chopped parsley on top

Notes

The spices and water will absorb and reduce as the soup boils and cooks. You have to keep adding water and therefore, adjusting the spices in order to keep it at a good consistency. The water should basically be at the top of the pot throughout most of the cooking process.

Nutrition

Serving: 1Serving | Calories: 183kcal | Carbohydrates: 4g | Protein: 15g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 57mg | Sodium: 2853mg | Potassium: 279mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1339IU | Vitamin C: 11mg | Calcium: 44mg | Iron: 3mg
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