About the Recipe
Learn how to make the most delicious Homemade Chicken Noodle Soup from scratch, the old-fashioned way! In this step-by-step recipe, we show you how to create a flavorful stock by boiling a whole chicken with fresh vegetables and aromatic herbs. This classic comfort food is perfect for any occasion and will warm your soul.
Ingredients
Ingredients Stock:
1 whole chicken (around 4 to 5 pounds), cut into parts—breast, thighs, backs, wings, and neck (if available)
2 carrots, scrubbed clean, unpeeled, and cut into 2 inch chunks
2 celery ribs, cleaned, cut into 2 inch pieces (include celery tops)
1 onion, quartered (peel on is okay)
3 cloves garlic, cut in half (peel on is ok)
4 large sprigs parsley
3 large sprigs thyme (or 1 teaspoon dried)
1 bay leaf
1 tablespoon Kosher salt
1⁄2 teaspoon whole
Ingredients Soup:
5 carrots, peeled and cut into 1⁄4 inch rounds
3 celery ribs cut into 1⁄4 inch thick slices
8 ounces egg noodles
Fresh chopped parsley, to finish Fresh dill, to finish
Freshly ground black pepper and salt, to taste
Preparation
1.Fill a large pot with 14 cups of water,
chicken pieces, backbone, wings,
fresh parsley, fresh thyme, bay leaf,
salt, and peppercorns. Bring to a full
rolling boil. Boil for 3 minutes. After 3
minutes, skim foam, reduce heat,
and gently simmer on medium heat
for 15 minutes. Remove chicken (it
will be par-cooked at this point) and
refrigerate all the chicken pieces for
20 minutes; meanwhile continue
simmering stock but on a gentle low
simmer. After 20 minutes, when the
chicken is cool enough to handle,
discard skin and remove meat from
bones. Cover meat and refrigerate;
return bones to pot and simmer 1 1⁄2
hours more.
2. Strain stock through a colander
discarding all solids and bones.
Skim fat and transfer stock to a
clean pot. Add carrots, celery and
onions. Bring to a boil, reduce heat
to medium-high and cook for 10
minutes.
3. Meanwhile, cut or tear reserved
chicken into 4 cups of bite-size
pieces. (If you end up with extra
meat; save it for a salad or a
sandwich.) After carrots, celery and
onion have cooked for 10 minutes;
add noodles and the 4 cups of
prepared chicken pieces. Cook for
an additional 10 minutes. Remove
soup pot from burner, cover and let
rest. The carry-over heat will finish
cooking the vegetables and noodles.
4. Stir in a handful of chopped fresh dill
and fresh parsley. Serve with freshly
ground black pepper and salt, to
taste.