Chicken Noodle Soup
This chicken noodle soup recipe is a comforting, classic dish made with tender chicken, fresh vegetables, and perfectly cooked noodles in a rich, flavorful broth. Easy to make and versatile, it’s perfect for cozy meals any day.
Servings: 6 servings
Ingredients
- 1 whole chicken (about 3-4 pounds), cut into pieces
- 10 cups water for the broth base
- 3 large carrots peeled and sliced
- 3 stalks celery sliced
- 1 large onion quartered
- 4 cloves garlic smashed
- 2 leaves bay leaves
- 1 teaspoon whole black peppercorns
- Salt to taste
- 2 cups egg noodles or your favorite noodle variety
- Fresh parsley chopped (for garnish)
- Optional fresh thyme sprigs adds an herbal note
Instructions
- Start by placing the chicken pieces in a large stockpot. Add 10 cups of water, making sure the chicken is fully submerged. Bring to a boil over medium-high heat. As it begins to boil, skim off any foam or impurities that rise to the surface. This step helps create a clear broth.
- Once the broth is boiling and skimmed, add the quartered onion, sliced carrots, celery, smashed garlic, bay leaves, peppercorns, and thyme sprigs if using. Reduce the heat to low and cover the pot partially to let it simmer gently. Let it cook for about 1.5 to 2 hours. This slow simmer extracts maximum flavor and tenderizes the chicken.
- After simmering, carefully remove the chicken pieces from the pot and set them aside to cool. Strain the broth through a fine mesh sieve into another large pot or bowl. Discard the solids (or save the vegetables for another use). This step leaves you with a clear, flavorful broth.
- Once the chicken is cool enough to handle, remove the skin and bones, then shred the meat into bite-sized pieces. This shredded chicken will be added back into the soup later.
- In a separate pot, cook the egg noodles according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
- Return the strained broth to the stove and bring it to a gentle simmer. Add the shredded chicken, cooked noodles, and chopped parsley. Taste and season with salt as needed. Let the soup heat through for 5 minutes to meld the flavors.
- Ladle the hot chicken noodle soup into bowls and garnish with an extra sprinkle of fresh parsley. Serve with crusty bread or a light salad for a complete meal.
Equipment
- Large Stockpot
- Fine Mesh Sieve
- Large Bowl
- Separate Pot for Noodles
Notes
For an even richer broth, roast the chicken pieces and vegetables in the oven before simmering. Don’t skip the skimming step during boiling; it keeps your broth clear and clean-tasting. Cook noodles separately to prevent them from absorbing too much broth and becoming mushy. Add fresh herbs like dill or tarragon for a unique twist on traditional flavors. If you prefer a thicker soup, stir in a small amount of cornstarch slurry towards the end of cooking. Use homemade or high-quality store-bought noodles to elevate the texture and taste. Variations include gluten-free noodles, adding more vegetables, spicy kick with red pepper flakes, herbal infusions, and low-carb options with spiralized zucchini or shirataki noodles. The soup stores well refrigerated for up to 4 days or frozen for up to 3 months without noodles.