Chicken Noodle Soup

Total Time:
13 hr 20 min
30 min
8 hr
4 hr 50 min

6 servings

  • 1 whole (2 split) chicken breast, bone in, skin on
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 2 quarts homemade Chicken Stock (see recipe)
  • 1 cup medium-diced celery (2 stalks)
  • 1 cup medium-diced carrots (3 carrots)
  • 2 cups wide egg noodles
  • 1/4 cup chopped fresh parsley
  • Chicken Stock:
  • 3 5 -pound roasting chickens
  • 3 large yellow onions, unpeeled, quartered
  • 6 carrots, unpeeled, halved
  • 4 celery stalks with leaves, cut in thirds
  • 4 parsnips, unpeeled, cut in half (optional)
  • 20 sprigs fresh parsley
  • 15 sprigs fresh thyme
  • 20 sprigs fresh dill
  • 1 head garlic, unpeeled, cut in half crosswise
  • 2 tablespoons kosher salt
  • 2 teaspoons whole black peppercorns

Preheat the oven to 350 degrees.

Place the chicken breast on a sheet pan and rub the skin with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until cooked through. When cool enough to handle, remove the meat from the bones, discard the skin, and shred or dice the chicken meat.

Bring the chicken stock to a simmer in a large pot and add the celery, carrots, and noodles. Simmer uncovered for about 10 minutes, until the noodles are cooked. Add the cooked chicken meat and parsley and heat through.

Season to taste and serve.

Chicken Stock:

Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months. Yield: 6 quarts.

View All

Cooking Tips
More Recipes and Ideas
4.9 17
This is a delicious chicken soup but give me a break. If you made broth like this for your soup you are paying like $25 for a bowl of chicken soup. There is no way I am throwing out 3 whole chickens for some broth. I just used a whole chicken and cooked it with veggies etc on low heat for about 1 1/2 hours then strained all of that off and used the chicken in my soup. Add a couple of boullion cubes to add a little more flavor. I also cooked the noodles for several minutes in separate pot before adding to broth so the noodles would not soak up all of my broth. This does make a delicious pot of soup and is heart healthy. Just don't think it is necessary to go to this much expense from some chicken stock! Keep it real. item not reviewed by moderator and published
Wonderful chicken soup.....we did not make our own stock, but this soup still turned out delicious. My husband (who is not a cook) made it for me. It took him quite a bit longer than stated in the recipe, but he is not used to cooking with all fresh ingredients. The flavor was absolutely spot on. Roasting the chicken took longer than the recipe stated, but was worth the time. Everything was wonderful about this soup....flavor, texture, and it made me feel better after eating it! item not reviewed by moderator and published
As good as it gets. Several changes/additions - I roasted chicken thighs rather than breasts. To the broth, I added more salt to taste, and added lots of fresh basil. I added worcestershire, molasses, a bit of brown sugar, and at the end, sriracha to taste. I also cut up two vidalia onions and added more carrots and celery. I also used 1/2 again more noodles. Absolutely delicious. item not reviewed by moderator and published
Yes ma'am, Ina makes me look good once again! Going to the "trouble" of making the stock and baking the chicken is SO worth the effort. I also cooked my noodles separately. Y.U.M. item not reviewed by moderator and published
I also cooked the carrots and celery a bit longer. I need to be a bit more frugal, so I used 2 chickens and used that meat for the soup. Love the lovely smell in the house as it cooks! Love the wonderful taste of the soup! Great recipe! item not reviewed by moderator and published
This is a fantastic soup and I wonder why no one else mentioned Ina using 3 whole chickens to make her stock? I cooked the noodles separately and used my own stock made with one roasted chicken for even more flavor. Served it at a dinner party this weekend everyone loved it and wanted more! item not reviewed by moderator and published
I make my broth the same way and I was taught that way also, so I can honestly say "Good Job Ms Contessa ", lol. item not reviewed by moderator and published
This is the best chicken noodle soup in the world. There is no restaurant, cafe or specialty food store that I've ever been to who serves better chicken noodle soup than what you will make from this fantastic recipe. The stock makes a world of a difference, and taste of this soup is simply phenomenal. Highly recommended. item not reviewed by moderator and published
This chicken soup is delicious, and it's delicious because of the stock. Ina has recommended using homemade chicken for a very long time and with good reason: homemade stock takes cooking from good to great! item not reviewed by moderator and published
Ina never disappoints! Stock and soup are Delicious item not reviewed by moderator and published
I totally agree! It is very good but what a waste of good chicken. I NEVER throw it away - I find any way possible to incorporate the chicken into other recipes and this soup as well. Guess Ina doesn't really worry about expenses LOL! But I do love her anyway! item not reviewed by moderator and published
I get that some people tweak a recipe somewhat (a little more salt, a little less garlic) but what you've posted above is a totally different recipe. SO not helpful. item not reviewed by moderator and published

This recipe is featured in:

Winter Entertaining Guide