Classic Chicken Noodle Soup
Traditional dish · American
A comforting and traditional chicken noodle soup, made with a flavorful homemade broth, tender chicken, and hearty vegetables.
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Ingredients
- Whole chicken1 (3-4 lb)
- Yellow onions2 medium
- Carrots4 medium
- Celery stalks4
- Garlic cloves4
- Bay leaves2
- Fresh parsley1 bunch
- Fresh thyme3 sprigs
- Egg noodles8 oz
- Saltto taste
- Black pepperto taste
- Water12 cups
Steps
- 1
Place the whole chicken in a large stockpot. Add 2 quartered yellow onions, 2 chopped carrots, 2 chopped celery stalks, 4 smashed garlic cloves, 2 bay leaves, and the bunch of parsley and thyme sprigs. Cover with 12 cups of water.
- 2
Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 1.5 hours, or until chicken is cooked through. Skim off any foam or impurities that rise to the surface during the first 30 minutes.
- 3
Remove the chicken from the pot and set aside to cool. Strain the broth through a fine-mesh sieve into a clean pot or large bowl. Discard the solids.
- 4
Once the chicken is cool enough to handle, shred the meat and discard the skin and bones.
- 5
Dice the remaining 2 carrots and 2 celery stalks. Add the diced vegetables and shredded chicken to the strained broth.
- 6
Bring the soup to a simmer over medium heat. Cook for 15-20 minutes, or until the vegetables are tender.
- 7
Add the egg noodles and cook according to package directions, usually 7-10 minutes, until al dente.
- 8
Season generously with salt and black pepper to taste. Serve hot, garnished with fresh chopped parsley.
