Old-School Chicken Noodle Soup

There’s nothing like a warm bowl of chicken soup when you’re sick or when you need a bit of warming up.

Course Soup

Cuisine American

Prep Time 15

Cook Time 2

Servings

Calories 195kcal

Author Kylie Mazon-Chambers

Ingredients

For the chicken broth:

1 (4-pound) whole chicken, cut into pieces, skin on
3 stalks celery, roughly chopped
3 large carrots, roughly chopped
2 medium yellow onions, quartered
1 medium leek, whites chopped and top greens discarded
1 bunch flat-leaf parsley
1 teaspoon black peppercorns
2 bay leaves
Kosher salt, to taste

For serving:

2 medium stalks celery, diced
2 medium carrots, peeled and diced
½ pound egg noodles
¼ cup chopped fresh dill

US Customary - Metric

Instructions

For the chicken broth:

Place the chicken, celery, carrots, onion, leeks, parsley, peppercorns and bay leaves into a large heavy-bottomed pot or Dutch oven and add enough water so that the chicken and vegetables are covered by about 1-inch of water.
Bring to a simmer over medium heat then reduce heat to low so that the stock is at a bare simmer. Continue to cook, uncovered, until the chicken is very tender and falling off the bone, about 1 hour and 30 minutes, adding more water if needed. Skim the surface of the broth occasionally, discarding any scum that has risen to the top.
Use tongs to remove the chicken to a large bowl and let cool. Shred the chicken and add the meat to a bowl, discard the skin and bones.
Strain the broth and discard the vegetables. Season to taste with salt. You should have about 8 cups of broth.

For serving:

Return the broth to a simmer over medium-low heat and add the diced vegetables. Simmer until the vegetables are tender, about an additional 30 minutes.
Bring a large pot of water to a boil. Add the egg noodles and cook, stirring occasionally, until al dente, about 8 minutes. Drain and set the noodles aside.
Add ½ pound of the shredded chicken (reserve the rest for another use) and the noodles to the broth and continue to simmer for 10 minutes. Ladle the soup into bowls and top with fresh dill.

Notes

The homemade chicken broth can easily be made using store-bought broth instead. Substitute the homemade recipe with 8 cups (1.89L) store-bought chicken broth, warming it through then proceeding with the recipe as directed.

Nutrition