Chicken Noodle Soup

Total Time:
2 hr 30 min
25 min
2 hr 5 min

6 servings

  • 2 teaspoons olive oil
  • 1 sweet onion, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1 garlic clove, very finely chopped
  • 12 cups homemade Chicken Stock, recipe follows, or reduced-fat low-sodium chicken broth
  • Bouquet garni (10 whole black peppercorns, 3 sprigs flat-leaf parsley, 3 sprigs thyme and 1 bay leaf, preferably fresh, tied together in cheesecloth)
  • 6 ounces green beans, stem ends trimmed and beans cut into 1-inch pieces (about 1 1/3 cups)
  • 2 ounces (1 cup) uncooked egg noodles
  • 3 cups shredded meat from a rotisserie chicken (about 12 ounces)
  • Coarse kosher salt and freshly ground black pepper
  • Chicken Stock:
  • 2 pounds chicken wings, bones or well-washed chicken feet
  • 16 cups water
  • 3 celery stalks, coarsely chopped
  • 3 onions, coarsely chopped
  • 3 carrots, scrubbed and coarsely chopped
  • 2 bay leaves, preferably fresh
  • 2 sprigs flat-leaf parsley
  • 2 sprigs fresh thyme
  • 4 to 6 whole black peppercorns
  • Heat the oil in a large pot over medium heat. Add the onion, carrot and celery and cook until the onion is soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the chicken stock and stir to combine. Add the bouquet garni. Bring to a boil over high heat. Reduce the heat to simmer and allow the flavors to marry, about 15 minutes.

  • Add the green beans, egg noodles and chicken. Stir to combine and poke with your spoon to make sure the beans and noodles are submerged. Simmer until the noodles and beans are tender, 8 to 10 minutes. Taste and adjust the seasoning with salt and pepper. Ladle into warmed bowls and serve immediately.

Chicken Stock:
  • In a large soup pot, combine the chicken, water, celery, onions, carrots, bay leaves, parsley, thyme and peppercorns. Bring the mixture to a boil over high heat.

  • Decrease the heat to low and simmer for 11/2 hours, skimming the foam off the top as it rises. Strain through a colander, reserving the stock and discarding the chicken and vegetables.

  • Cool and store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months. Before using, skim off and discard any fat that solidifies on the surface of the stock. Yield: About 12 cups

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