Description
This Old-Fashioned Chicken Noodle Soup is a comforting and hearty homemade classic, made from scratch with bone-in chicken, fresh vegetables, fragrant herbs, and tender egg noodles. The slow-simmered broth is rich and flavorful, thanks to simmering the chicken pieces with bones and herbs for over an hour, delivering a nourishing and satisfying soup perfect for chilly days or when you need a taste of home.
Ingredients
Scale
Chicken & Broth Base
- 2 lb chicken pieces (bone-in, skin-on)
- 2 bay leaves
- 1 small onion, halved (or 1/2 medium onion)
- 2 garlic cloves, pierced
- 1 tsp dried thyme (or 2 sprigs fresh thyme)
- 5 Quarts water
Vegetables & Seasoning
- 3 celery sticks, finely diced
- 2 large carrots, quartered and thinly sliced
- 1 medium onion, finely diced
- 1 Tbsp sea salt (or to taste)
- 1/4 tsp black pepper (or to taste)
Add-Ins
- 12-16 oz egg noodles (adjust according to preference as they expand while cooking)
- 4 Tbsp fresh parsley, chopped
- 4 Tbsp fresh dill, chopped
- 2 Tbsp olive oil (for sautéing vegetables)
Instructions
- Prepare Chicken Pieces: Separate the chicken into individual pieces such as wings and drumsticks, leaving the skin on. Trim any excess fat and carefully cut along the center of the bones with a heavy knife to expose the bone marrow to enhance the broth’s flavor.
- Simmer Chicken and Aromatics: In a large soup pot (minimum 8-quart), combine the chicken pieces, halved onion, bay leaves, pierced garlic cloves, and dried thyme. Pour in the 5 quarts of water and bring to a boil. Skim off any foam from the surface using a large spoon. Reduce the heat to a low simmer, partially cover, and cook gently for 1.5 hours until the chicken is tender and the broth is richly infused.
- Remove Chicken Meat: Take the chicken pieces out of the pot and allow them to cool enough to handle. Remove the meat from the bones, discarding the bones, then cover the shredded chicken with foil or a lid to keep it moist.
- Strain the Broth: Strain the broth through a fine sieve lined with a large paper towel into a heatproof bowl to remove solids, ensuring a clear broth.
- Sauté Vegetables: Rinse the soup pot and return it to medium heat. Add olive oil, then sauté the finely diced celery, thinly sliced carrots, and diced onion for about 5 minutes or until softened and fragrant.
- Recombine Broth and Season: Pour the strained broth back into the pot with the sautéed vegetables. Add sea salt and black pepper to taste (at least 1 tablespoon salt and 1/4 teaspoon pepper suggested). Bring to a gentle boil and simmer for another 15 minutes to develop flavors.
- Add Chicken and Noodles: Stir in the shredded chicken and egg noodles. Cook according to the noodle package directions, typically around 20 minutes, until the noodles are tender.
- Finish and Serve: Turn off the heat and mix in the fresh chopped parsley and dill for a fresh herbal note. Ladle the soup into warm bowls and serve immediately.
Notes
- Using bone-in, skin-on chicken pieces adds richness and depth to the broth through marrow and collagen release.
- Skimming foam during boiling ensures a clear, clean broth.
- Cutting chicken bones exposes marrow and iron for a more nutritious and flavorful soup.
- Fresh herbs like parsley and dill added at the end keep their bright flavors intact.
- Adjust the amount of egg noodles based on preference and note they expand as they cook.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
