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
Watch how to make this recipe.
  • 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.

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4.8 22
This was super tasty and really easy to make. I maybe needed to more onions, but great otherwise item not reviewed by moderator and published
This is very tasty. I made it exactly as instructed with the exception that I added twice the amount of noodles as it looked like there was way more stock than the rest of the ingredients. Of course, that was before adding the chicken and then the noodles expanded as they cooked. My mistake! Always trust Ina. Lol! <br /> item not reviewed by moderator and published
Very good but also very time consuming.  Also had to keep the 3 chicken carcass's and the meat &amp; all those cooked veggies in my freezer until trash day (2 bags full).  Glad I made it, so tired of boxed &amp; can stocks....but next time I'll try Tyler's recipe, very similar but uses only one whole chicken.  Thanks Ina.   item not reviewed by moderator and published
This is fabulous.  Roasting the chicken is a great step.  Normally I buy boneless chicken breasts and throw them in and they always end up being a little chewy and tough.  I use "Better than Bouillon" as the bouillon cubes we all know are mainly salt.  It's a little pricey but check the ingredients.  There is also an organic version.  SO much better then the bouillon cubes. As far as the chicken stock, whenever I make a whole chicken or chicken parts with bones,  I put the leftovers in a crock pot on low after dinner with all the veggies, seasoning, and water and wake up with a great smelling house.  Then I  make broth the next morning and freeze it so I have it on hand for anything that calls for stock.  I never make stock the same day.  This was a tip from Ina to always have homemade stock on hand.  FYI this is a great tip for Thanksgiving or Christmas when we all have so many leftovers!<div><br /></div><div><br /></div><div><br /></div> item not reviewed by moderator and published
i'm amazed how such a simple recipe can taste sooo goood!  Ina you never disappoint i love your show you are just fabulous item not reviewed by moderator and published
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
Have always used stock in a box but wanted to see if there was a difference and there definitely was. This was so delicious!! item not reviewed by moderator and published
Delicious. I cooked the vegies for the 10 minutes, but only added the noodles for the 6 mins recommended on the package. That said, I'm not sure that the stock is enough better than Manachewitz LoSodium Broth, although it is an easy stock. item not reviewed by moderator and published
Almost as perfect as Ina's Engagement Chicken, these two recipes are epic! I've made both the stock and the soup. I don't typically like chicken noodle soup, but when made with the homemade stock, it's just DELIGHTFUL! My only caution if using the stock is to taste before adding ANY salt to the soup because there is already plenty from the stock. Mine came out a bit strong-tasting for my toddler, though we adults devoured it. I cooked the noodles in the soup--basically followed the recipe exactly--and it was perfect for me. The constitution of the noodles may be determined by the brand, type, and size. Overall, these two recipes are ACES! item not reviewed by moderator and published
Yummy. Even the kids and hubby love it! item not reviewed by moderator and published
Don't ruin this receipe after spending all that time on this lovely/flavorable broth, and then cooking the noodles in it. The noodles become unedible (mushy. Definitely cook the noodles separately as you would any pasta, then add them into the broth with the carrots, celery, chicken and parsley. Also, the carrots &amp; celery require a bit more time than just 10 miutes, unless of course you like crunchy veggies in your soup. item not reviewed by moderator and published
The only chicken noodle soup I have ever made is my Hungarian Grandmother's family recipe. That is a 10 Star soup. But it takes the better part of a day. So, I wanted an easier version. Trusting Ina, I tried this. I didn't make the stock, because if I did that, I might as well make my our family recipe. I used stock in a box. It was so easy &amp; good. I didn't cook the noodles in the soup as it would have sucked up too much broth &amp; Grandma told me to never leave noodles sitting in the soup. So, we always cook it separate &amp; add it to our bowls. Other than that, followed the recipe exactly. Thanks Ina, another keeper! item not reviewed by moderator and published
This soup was FANTASTIC! I made the stock and the soup for my sister and it could not have been more comforting and delicious! I of course, had to do a bowl for QC purposes, and I definitely felt my sister would love it. (At this point, she'd not been able to keep a lot of food down for a few days. I brought it to her around noon on Sunday and she called me at 8 p.m. to tell me it was all gone! All two quarts! My poor nephew only got one bowl, she ate the rest. I did have to promise my nephew I would make another batch and I would bring it over when he was home so his mother would have to share! 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
<span>I usually make 2 batches of this stock at a time about 3 times a year.  Two 20qt stockpots going and it yields 12-13 quarts which I put in those 1 quart take home containers and freeze.  I am usually running out of this by the time I need to make more as I use  it for everything.  It really is an amazing stock.  It's actually quite affordable, especially if you grow your own herbs and can find 4-5 lb chickens on sale (I see them on BOGO often in my market).  I figure it ends up costing about $1.50-$2.00 / quart if you are smart about it..  Finally, I usually remove one chicken about 1/2 way through and use it for either this soup, chicken salad, or some bold casserole.  A LOT of the chicken ends up in the stock by the end and the chickens will be basically falling apart and close to useless - you'll see if you make it.  Just my 2 cents on this.  :)</span> item not reviewed by moderator and published
I agree; I would never throw out whole chickens just for stock.  I make mine out of leftover chicken bones and throw in veggies.  I freeze it for my next batch of soup so it's ready-made.   item not reviewed by moderator and published
I wait for the sales!  I just bought whole chicken at 59 cents a pound.  At that price, your homemade stock not only tastes better than store bought but is also cheaper.   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

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Winter Entertaining Guide