Chicken Noodle Soup

Total Time:
2 hr 20 min
Prep:
2 hr
Cook:
20 min

Yield:
4 servings
Level:
Intermediate

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
  • 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
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:

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


CATEGORIES:
View All

Pairs Well With
Sauvignon Blanc

Acidic, refreshing white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
Cooking Tips
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    307 Reviews
    5307
    0/1000 characters
    Your Rating:
    (Required)
    Sort by: 
    Oh my goodness this was divine! My Hubby had gotten a bad case of food poisoning and I decided to make this recipe for him. This chicken soup definitely cures what ails you! I did cheat and used chicken broth I had on hand but it still tasted marvelous.
    Add 1/2 lemon or lime to broth :D
    As other reviewers mentioned, great base recipe? Modifications: (1) I use two large chicken legs and thighs instead of a whole chicken. (2) Season the actual chicken before boil. (3) Make the broth the night before, refrigerate it and in the morning a lot of the grease will turn into a solid that you can easily skim off making the broth and soup less greasy.
    I think this is a great basic chicken soup recipe,I substitute the noodles for rice and I like to finish off my soup with a little avocado and tortilla chips in the bottom and add some cheese on top.
    This is the best chicken noodle soup I've ever made and my family loves CNS! The key is the fresh Garlic, Thyme and Bay Leaf. If you use the dried variety of any of those the flavor will not be the same.
    This is the best soup I've ever eaten.. The trick is getting enough salt! taste the soup as you salt it and keep salting until you get your desired taste.. This is what you need to do to avoid the bland in the soup. enjoy..
    I'm not sure why everyone is still rating this recipe a "5" star when they suggesting it is bland. Ignore the star rating and read the reviews themselves. Seriously, I had much higher expectations because of the rating - don't make the same mistake - this recipe really is bland. (I used the recipe as it's stated and didn't change anything when I made it...)
    Awesome soup! Kids rated it a 9 (1-10). I made it during the week, so I took a short cut using a pre-cooked chicken breast & store-bought organic stock. I increased the garlic from 3 to 5, 1/2 a jalapeno (sliced very thin & diced) to add some heat & 2 zucchinis (half-moon slices). Served with hot bread. We had 3 servings & plenty of leftovers. Look forward to making the stock on a weekend.
    I used this recipe for the broth of matzo ball soup. The first time I made the stock, it was delicious, but the second time, all I could taste was bay leaf and grease. I wouldn't make this again.
    Pretty Good. The Kids loved it and I normally can't get them to eat chicken noodle soup. There is a lot of room for seasoning to your desired taste...ie I thought it was a little bland but that is easily fixed for next time.
    I made this soup for my husband when he took ill and I didin't have any soup in our pantry. After tasting, I will never buy canned chicken soup again...this was beyond any of my expectations. Tasted great, easy to make, even has great presentation. True winner
    My stock was very dull even though I used sage, salt, pepper, a little bit of bouillon, plus all the other ingredients. It lacks richness. Next time I may saute the veggies for the soup in butter instead of olive oil.
    delicious!!!!!
    Excellent! I only made minor changes. I added about 1 1/2 teaspoons of Better than Bouillon to the stock at the end to add an even richer flavor. When I started the soup portion, I added a stalk of dill as well as some dill sprigs into the serving bowls. I also cooked the noodles separately and placed them directly into the serving bowls before ladling the soup on top.
    Always turns out fabulous. My go to recipe, easy to customize your own way too c:
    Very tasty. Just what Dr. Mom ordered! My hubby said he was starting to feel a little cold come on, & I had just made some chicken stock the day before from a chicken we cooked on the rotisserie. If starting from scratch to make the broth I think it would have taken a lot longer.Because the stock was already finished it took maybe 20 minutes for me to cut the veggies & cook them in a frying pan, while I heated the broth in a larger pot. I only had some jumbo elbo macaroni so I boiled them for 9 minutes instead of 5 because of the box directions.Everything turned out great! Simple & comforting soup that is great for you! I also took out some cooked celery & carrots & gave them to my 8 month old!
    I had never made chicken noodle soup before (not really sure why?), but I have to say that this was hands down the yummiest I have ever had! I paired it with homemade french bread, it was to DIE for!!
    kids loved it two thumbs up
    Easy and yummo!
    This is incredible and well worth the effort. I actually doubled the recipe because I wanted to utilize the entire chicken and all of the stock. I cannot believe I am just discovering Tyler Florence now! Many of his recipes have been spot on!
    I second that. I've made quite a few of Tyler's recipes and they have all been excellent.
    I'm confused by this comment. The recipe as written uses all of the chicken and stock.
    delish!
    very good and easy! made me look like a chef! the turnip made it taste so good. I added fresh rosmary & fresh parsley to the stock made it so delicious. Also used boneless chicken breast was highly shocked on the flavor (because of no bone)
    Very tasty. I added lemon and parmesan cheese before serving.
    Best chicken stock recipe ever! I use it for everything. Be careful not to add too much thyme or else it gets too sweet.
    Made a double batch of this yesterday. I did add more salt and used rosemary sage and more thyme than what was called for. I left the chicken necks in my stock. I have to say I think the turnip gave it a great taste. Best stock I've ever made!
    To make it quick, I used Organic chicken broth from a box, and added a turkey breast I had smoked in a Kamado (ceramic "Green Egg" - delicious! The veggies smelled amazing while cooking.
    Tyler Florence is my fav. Another delicious and satisfying dish. I added potatoes to the rest of my veggies. This made my daughter feel better from her cold.
    Easy and delicious! This is a soup you can easily add your own touches to.
    Really good soup, in fact my husband said it was the best I've ever made! Only changes were to add salt (like others have mentioned and I also added mushrooms. We'll be having this again and again!
     
    I followed the recipe; the only change I made was I added jalapeno for flavor. It was so flavorful, amazing!
     
     Will make again!
     
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    The Lady's Chicken Noodle Soup

    Recipe courtesy of Paula Deen