Chicken Noodle Soup Recipe
This recipe guides you through creating a comforting and flavorful homemade chicken noodle soup. Starting with a deeply savory homemade chicken stock, it combines tender shredded chicken, al dente egg noodles, and perfectly cooked vegetables for a classic, hearty meal that's perfect for any occasion.
Equipment
- 1 Large Stockpot For preparing chicken stock and the soup base
- 1 Cutting Board
- 1 Chef's knife
- 1 Fine-Mesh Strainer For straining homemade chicken stock
- 1 Wooden Spoon or Ladle For stirring and serving
Ingredients
Main
- 2 tablespoons extra-virgin olive oil
- 1 medium onion chopped
- 3 garlic cloves minced
- 2 medium carrots cut diagonally into 1/2-inch-thick slices
- 2 celery ribs halved lengthwise, and cut into 1/2-inch-thick slices
- 4 fresh thyme sprigs
- 1 bay leaf
- 2 quarts chicken stock recipe follows
- 8 ounces dried wide egg noodles
- 1 1/2 cups shredded cooked chicken
- Kosher salt and freshly ground black pepper
- 1 handful fresh flat-leaf parsley finely chopped
- 1 whole free-range chicken about 3 1/2 pounds, rinsed, giblets discarded
- 2 carrots cut in large chunks
- 3 celery stalks cut in large chunks
- 2 large white onions quartered
- 1 head of garlic halved
- 1 turnip halved
- 1/4 bunch fresh thyme
- 2 bay leaves
- 1 teaspoon whole black peppercorns
Instructions
- Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.
Notes
1. The foundation of a truly exceptional chicken noodle soup is a rich, flavorful homemade chicken stock. Don't rush this step; a long, gentle simmer extracts maximum flavor. Skim impurities regularly for a clearer broth. 2. Cut your soup vegetables (onions, carrots, celery) consistently for even cooking and a pleasing presentation. 3. Be mindful not to overcook the egg noodles; they should be al dente to maintain texture. Adding them too early can lead to mushy results. 4. Season the soup progressively—taste and adjust salt and pepper throughout the process, especially after adding the noodles, as they absorb seasoning. 5. Fresh parsley added at the very end provides a vibrant, aromatic finish and brightens the overall flavor profile.