Chicken Noodle Soup

Tyler Florence

Recipe courtesy Tyler Florence

Show: Food 911Episode: Soups on!

Picture of Chicken Noodle Soup Recipe 4 Videos | Photo: Chicken Noodle Soup Recipe
Rated 5 stars out of 5
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  • Read 238 Reviews
Total Time:
2 hr 20 min
Prep
2 hr 0 min
Cook
20 min
Yield:
4 servings
Level:
Intermediate
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Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 medium carrots, cut diagonally into 1/2-inch-thick slices
  • 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
  • 4 fresh thyme sprigs
  • 1 bay leaf
  • 2 quarts chicken stock, recipe follows
  • 8 ounces dried wide egg noodles
  • 1 1/2 cups shredded cooked chicken
  • Kosher salt and freshly ground black pepper
  • 1 handful fresh flat-leaf parsley, finely chopped

Directions

Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

Chicken Stock:

  • 1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
  • 2 carrots, cut in large chunks
  • 3 celery stalks, cut in large chunks
  • 2 large white onions, quartered
  • 1 head of garlic, halved
  • 1 turnip, halved
  • 1/4 bunch fresh thyme
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns

Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.

Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

Yield: 2 quarts

Print Recipe

Wine Suggestion for This Recipe

Sauvignon Blanc

Sauvignon Blanc

Acidic, refreshing white wine

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Newest Ratings and Reviews

Read all 238 reviews

  • on January 30, 2012

    Flag

    As my husband said, "this is the best chicken soup I have ever had." It was only made better by using 2 precooked store bought rotisserie chickens!!!!! The flavor was incredible. I pulled all of the meat from the chickens to use later in the recipe. I used to rotisserie chicken carcasses to make the stock. I double batched the recipe and a family of 8 ate it all in one day! Outstanding flavor! Outstanding soup!

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  • on January 21, 2012

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    This soup came out great but I made a few changes (and I'd do something different next time. I almost doubled all the veggies in the stock to intensify the flavor since some reviewers said theirs came out weak. Also, after removing and shredding the chicken, I returned all the bones and scraps back to the stock to let it simmer for a few more hours. I made this for a few friends and everyone loved it. The only negative I noticed was that after dinner when I returned to put away the leftovers, the noodles had absorbed almost all the broth in the soup! I think next time I will use less noodles and add them separately at the end to each individual bowl. I had read many of the reviews prior to making this and that helps so much. Thanks everyone! And thank you Tyler! :

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  • on January 10, 2012

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    I used store bought stock and a rotisserie chicken. Super fast and easy!

    people found this review Helpful.
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