Chef Scott's Old Fashion Chicken Noodle Soup


1 - 1.5 lb. pulled Chicken meat (2-3{}Whole Chickens)

2 - Large Yellow Onion (diced)

1/2 stalk of celery (diced)

3 - large carrots (diced)

16 cups of chicken stock (gallon)

one lb. linguini pasta

1/2 cup fresh herbs of choice

salt / pepper to taste


Roast Whole Chicken - for 1 3/4 - 2 hrs in oven (internal temp of165)

Let chickens cool - and pull meat from bones (hold meat in refrigeratoruntil needed)

using a large soup/stock pot.......lightly saut veggies for 3 minutes

then add chicken stock

Season with fresh herbs and salt to pepper (to taste)

Bring to a boil - simmer for 25-30 minutes

Add pasta and pulled chicken meat

cook for 15 minutes or until pasta is done

close video ad
Unmutetoggle ad audio on off