ULTIMATE CHICKEN NOODLE SOUP BEST
This Chicken Noodle Soup recipe is a comforting classic, perfect for when you're feeling under the weather or simply craving a warm and nourishing meal. The homemade broth, fresh ingredients, and perfectly cooked noodles create a symphony of flavor that will warm your soul.
Equipment
- Large pot or Dutch oven
- fine mesh sieve
- Large bowl
- Cutting board
- Knife
- Ladle
- Measuring cups and spoons
Ingredients
- 3 lbs bone-in, skin-on chicken pieces thighs and drumsticks recommended
- 2 large onions, roughly chopped
- 4 carrots, roughly chopped
- 4 celery stalks, roughly chopped
- 4 cloves garlic, smashed
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 bay leaf
- 8-10 cups water
- 1 teaspoon salt, more to taste
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 8 oz egg noodles
- 2 cups cooked chicken, shredded
- ¼ cup chopped fresh parsley
- Salt and pepper to taste
Instructions
- In a large pot or Dutch oven, combine the chicken pieces, roughly chopped onion, carrots, celery, garlic, thyme, rosemary, bay leaf, water, salt, and pepper.
- Bring the mixture to a boil over high heat. Once boiling, reduce the heat to a simmer.
- Cover and simmer for at least 1.5 to 2 hours, or until the chicken is falling off the bone.
- Carefully remove the chicken pieces from the pot and set aside to cool slightly.
- Strain the broth through a fine-mesh sieve into a large bowl or another pot. Discard the solids.
- Once the chicken is cool enough to handle, remove the skin and bones (discard them). Shred the chicken meat and set aside.
- In the same pot (now clean), heat the olive oil over medium heat.
- Add the diced onion, carrots, and celery and sauté for about 5-7 minutes, or until they are softened.
- Pour the strained chicken broth back into the pot with the sautéed vegetables.
- Bring the broth to a simmer.
- Add the egg noodles to the simmering broth and cook according to package directions (usually about 6-8 minutes), or until they are tender.
- Stir in the shredded chicken.
- Season with salt and pepper to taste.
- Stir in the fresh parsley.
- Ladle the soup into bowls and serve immediately.
Notes
For a richer flavor, simmer the broth for a longer time. To avoid mushy noodles, cook them separately and add them just before serving. If the soup is too salty, add a peeled potato cut into large chunks while simmering, then remove before serving. Store cooled soup in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 2-3 months. Reheat on the stovetop or in the microwave.