Chicken Noodle Soup Recipe

Serving: 6-8 people
Cooking Time: 2 hours 15 minutes

Ingredients

For the Homemade Chicken Stock:

• 1 whole chicken (3-4 pounds)
• 12 cups cold water
• 2 bay leaves
• 1 large onion, quartered
• 2 celery stalks with leaves, roughly chopped
• 2 large carrots, roughly chopped
• 4 cloves garlic, smashed
• 1 teaspoon whole black peppercorns
• 1 bunch fresh parsley stems
• 2 teaspoons salt

For the Soup:

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 celery stalks, diced
• 3 large carrots, sliced into rounds
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 8 oz wide egg noodles
• 3 tablespoons fresh parsley, chopped
• 2 tablespoons fresh dill, chopped (optional)
• Salt and black pepper to taste

For Extra Flavor:

• 1 tablespoon chicken base or bouillon paste
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon turmeric (for color)

Instructions

Make the Chicken Stock

Place whole chicken in a large stockpot or Dutch oven. Add cold water, ensuring chicken is covered by at least 2 inches. Add bay leaves, quartered onion, roughly chopped celery, carrots, smashed garlic, peppercorns, parsley stems, and salt. Bring to a gentle boil over medium-high heat, then reduce heat to maintain a low simmer. Skim off any foam that rises to the surface during the first 30 minutes.

Simmer the Stock

Cover partially and simmer gently for 1.5 to 2 hours, until chicken is completely tender and falling off the bone. The liquid should reduce slightly and develop a rich, golden color. Avoid boiling vigorously, which can make the stock cloudy.

Strain and Reserve

Carefully remove chicken from pot and set aside to cool. Strain the stock through a fine-mesh sieve into a large bowl, pressing solids to extract maximum flavor. Discard solids. You should have about 8-10 cups of rich, golden stock. If needed, add water to reach 10 cups total liquid.

Shred the Chicken

Once chicken is cool enough to handle, remove and discard skin and bones. Shred meat into bite-sized pieces, discarding any cartilage or fat. You should have about 3-4 cups of shredded chicken. Set aside.

Prepare the Soup Base

Return the strained stock to the pot and bring to a simmer over medium heat. In a large skillet, heat olive oil over medium heat. Add diced onion, celery, and carrots, cooking for 6-8 minutes until vegetables begin to soften and onion is translucent.

Add Aromatics

Add minced garlic, thyme, and oregano to the vegetables, cooking for another minute until fragrant. Transfer this vegetable mixture to the simmering stock.

Season and Simmer

Add chicken base or bouillon paste, turmeric for color, and season with salt and pepper. Simmer the soup for 15-20 minutes until vegetables are tender. Taste and adjust seasoning – the broth should be rich and well-seasoned.

Cook the Noodles

Add egg noodles to the simmering soup and cook according to package directions, usually 6-8 minutes, until tender but still with a slight bite. Stir occasionally to prevent sticking.

Finish the Soup

Add shredded chicken back to the pot and simmer for 5 minutes to heat through. Stir in fresh parsley, dill (if using), and lemon juice. Taste and adjust seasoning with salt, pepper, and additional herbs as needed.

Serve Immediately

Ladle soup into warm bowls, ensuring each serving has a good balance of broth, chicken, noodles, and vegetables. Serve immediately while hot, with crackers or crusty bread on the side.

Nutritional Information

Per serving (based on 6 servings):

• Calories: 285
• Protein: 28g
• Carbohydrates: 24g
• Fat: 8g
• Fiber: 3g
• Sodium: 890mg
• Potassium: 520mg
• Vitamin A: 85% daily value
• Vitamin C: 12% daily value
• Iron: 15% daily value

Helpful Tips

Stock Quality is Everything: Homemade stock creates the best flavor, but if using store-bought, choose low-sodium chicken broth and enhance it with chicken base or bouillon paste. The stock should taste rich and flavorful on its own.

Don’t Overcook the Chicken: Simmer gently rather than boil vigorously. Overcooking makes the meat stringy and the stock cloudy. The chicken is done when it easily falls off the bone.

Vegetable Timing: Add vegetables in stages based on cooking time. Onions and celery go in first, followed by carrots. This ensures everything is perfectly tender without being mushy.

Noodle Strategy: For best results, cook noodles directly in the soup during the last 8 minutes. If making ahead, cook noodles separately and add just before serving to prevent them from getting mushy.

Seasoning Balance: Taste frequently and adjust seasoning throughout cooking. The soup should be well-seasoned but not salty. Remember that noodles will absorb salt as they cook.

Make-Ahead Tips: The soup base (without noodles) can be made up to 3 days ahead and refrigerated. Add fresh noodles when reheating. The stock can be made up to 5 days ahead or frozen for up to 3 months.

Storage Guidelines: Refrigerate leftovers for up to 4 days. The noodles will continue to absorb liquid, so add extra stock or water when reheating. Freeze soup without noodles for up to 3 months.

Shortcut Version: Use a rotisserie chicken and high-quality store-bought stock to reduce cooking time to 45 minutes. Simmer the stock with aromatics for 20 minutes before adding vegetables.

Texture Preferences: Some prefer very soft noodles, while others like them with more bite. Adjust cooking time accordingly. Wide egg noodles are traditional, but any pasta shape works.

Healing Properties: The combination of chicken protein, vegetable nutrients, and warm broth provides comfort and nourishment. The steam helps clear sinuses, while the warmth soothes sore throats – it’s truly medicine in a bowl.