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.

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    16 Reviews
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    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!
    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.
    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.
    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.
    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!
    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!
    I make my broth the same way and I was taught that way also, so I can honestly say "Good Job Ms Contessa ", lol.
    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.
    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!
    Ina never disappoints! Stock and soup are Delicious
    Have always used stock in a box but wanted to see if there was a difference and there definitely was. This was so delicious!!
    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.
    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!
    Yummy. Even the kids and hubby love it!
    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 & celery require a bit more time than just 10 miutes, unless of course you like crunchy veggies in your soup.
    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 & good. I didn't cook the noodles in the soup as it would have sucked up too much broth & Grandma told me to never leave noodles sitting in the soup. So, we always cook it separate & add it to our bowls. Other than that, followed the recipe exactly. Thanks Ina, another keeper!
    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! 
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    This recipe is featured in:

    Winter Entertaining Guide