Best Chicken Noodle Soup
This classic chicken noodle soup recipe delivers a comforting and flavorful experience, surpassing store-bought versions with its homemade broth and fresh ingredients. It's a simple yet rewarding recipe, perfect for a cozy meal or soothing remedy.
Equipment
- Large stockpot or Dutch oven
- fine mesh sieve
- Large bowl or container
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Ladle
- Soup bowls
Ingredients
- 1 whole chicken about 3-4 pounds
- 1 large onion, roughly chopped
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 4 cloves garlic, smashed
- 1 teaspoon black peppercorns
- 2 bay leaves
- A few sprigs of fresh thyme or parsley optional
- 12 cups water
- Salt, to taste
- 2 tablespoons olive oil or butter
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 8 ounces egg noodles or your favorite type of noodle
- 2 cups cooked chicken, shredded from the broth or leftover
- Fresh parsley, chopped for garnish
- Pepper, to taste
Instructions
- Combine Ingredients: In a large stockpot or Dutch oven, combine the chicken, onion, carrots, celery, garlic, peppercorns, bay leaves, herbs (if using), and water. Bring to a boil over high heat.
- Simmer: Reduce heat to low, cover, and simmer for at least 2 hours, or up to 4 hours. Skim off any foam or scum that rises to the surface.
- Strain: Carefully remove the chicken from the pot and set aside to cool. Strain the broth through a fine-mesh sieve into a large bowl or container. Discard the solids.
- Shred Chicken: Once the chicken is cool enough to handle, shred the meat from the bones and skin. Discard the bones and skin. You'll use some of the chicken for the soup and can save the rest for another use.
- Sauté Vegetables: In the same stockpot or Dutch oven, heat the olive oil or butter over medium heat. Add the diced onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add Broth: Pour the strained chicken broth into the pot and bring to a boil.
- Cook Noodles: Add the egg noodles and cook according to package directions, usually about 8-10 minutes, or until tender.
- Add Chicken: Stir in the shredded chicken and heat through. Season with salt and pepper to taste.
- Serve: Garnish with fresh parsley and serve hot.
Notes
If your broth is too salty, add a peeled potato while simmering. For a bland broth, add soy sauce or Worcestershire sauce. Prevent mushy noodles by cooking them separately. Chill oily broth to remove solidified fat. Feel free to add vegetables like peas, green beans, or corn. For a spicy kick, add red pepper flakes. Make it creamy by stirring in heavy cream or half-and-half. Add lemon juice for a refreshing flavor. Use gluten-free noodles for a gluten-free option. Store leftovers in the refrigerator for 3-4 days. Reheat in a saucepan or microwave, adding water or broth to thin if needed.