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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
Keyword carrots, celery, chicken, chicken soup, dill, leeks, noodles, whole chicken
Prep Time 1 hour 30 minutes
Servings 6
Calories 195kcal

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. Skim the surface of the broth occasionally.
  • 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.

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 the boil. Pour in the egg noodles and cook, stirring occasionally, until al dente, about 8 minutes. Drain and set the noodles aside.
  • Add the shredded chicken and the noodles to the broth and continue to simmer for 10 minutes. Ladle the soup into bowls and top with fresh dill.

Nutrition

Calories: 195kcal | Carbohydrates: 38g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 32mg | Sodium: 61mg | Potassium: 401mg | Fiber: 4g | Sugar: 5g | Vitamin A: 9004IU | Vitamin C: 10mg | Calcium: 61mg | Iron: 2mg