Chicken Noodle Soup

Total Time:
2 hr 20 min
2 hr
20 min

4 servings

  • 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

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

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Pairs Well With
Sauvignon Blanc

Acidic, refreshing white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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4.7 331
Made this tonight because I'm sick and boy did it hit the spot. Salted both the stock and the soup once everything was added and threw in some extra thyme. Because I didn't write my shopping list correctly, I was missing the onion for the soup so I used a half of a red onion. Couldn't find any turnips but will attempt next time. <div><br /></div><div>I noticed some reviews saying that it's bland..I didn't think so. It said to use salt/pepper to taste. I cooked my stock for an hour and a half and used a package of organic chicken that is in pieces. Seemed easier than doing a whole chicken and dealing with the giblets.</div><div><br /></div><div>I thought it was delicious. Tyler Florence, I'll be looking at more of your recipes!</div> item not reviewed by moderator and published
super tasty and pretty easy. Just takes a while. Perfect for if you're sick and just hanging out at home. Once the broth is done it is pretty greasy but I just used paper towels to soak up the grease then added a ton of salt. I would venture to say like 8-10 tablespoons. Dont add it all at once though, taste as you go. item not reviewed by moderator and published
Easy and delicious! I used leftover chicken and no sodium chicken broth and to my surprise it was very flavorful! I had this ready in no time! item not reviewed by moderator and published
Nice recipe. My family loved it. item not reviewed by moderator and published
Made this today and is very good. item not reviewed by moderator and published
Excellent! I used canned low sodium stock as I was in a hurry and the recipe worked fine. One of the best soups I've ever made. item not reviewed by moderator and published
One of the best things I have ever made for my family. However, this takes a long time. Although it says it's easy and 20 minutes, it's took me an 35 minute to prep, and then an hour to cook then another 30 minutes to cook the soup itself. But is was worth it. I added turnip to the chicken stock. And I put the soup ingredients into a crop pot for at least an hour and cooked it. Such a delicious yummy dinner. Everyone in my picky family loved it. item not reviewed by moderator and published
in my opinion, BY FAR, the only way to make a good chicken broth is to ROAST the bones first. simply putting a chicken and herbs and veggies in a pot filled with water will give you a broth that is as bland as what you can buy at the market. last year i went on a quest for making the best chicken stock and bobby flays recipe, that includes roasting the bones is the absolute best. here is a quick and easy approach. buy a rotisserie chicken (or 2) and save the meat for your soup. take the bones ( break them up a bit) skin, and whatever else is left on the carcass, along with two quarted onions, chopped celery and carrots and roast everything in a pan at 450 degrees for about 40 minutes. then dump all those ingredients in a soup pot, cover with water and add whatever else you want. this will serve as the base for your stock and will make a rich, brownish broth that has so much more flavor than the stove top method. don't think you will ever go back after doing this one easy extra step! item not reviewed by moderator and published
Delicious! I followed the suggestions of doubling the stock, and it came out great! It definitely needs the pepper added at the end to taste. Great flavor. item not reviewed by moderator and published
munther hamdon i believe this recipe is very good, however, one should take care to rinse the noodles so the starch doesnt overwhelm item not reviewed by moderator and published
8-10 tablespoons of salt is definitely overkill. item not reviewed by moderator and published
I am making stock today.  I roasted a chicken yesterday for dinner.  I put the carcass with some meat remaining on the bones in the fridge overnight along with the veggies and juices that accumulated in the pan.  Today I tossed all of that in a large stock pot, along with some fresh veggies (carrots, celery, onion, garlic)  and herbs (fresh thyme, rosemary, bay leaves) along with slices of lemons and oranges, peppercorns, and added the necessary amount of water to cover the bones.  I never salt my stock.  I add the salt when I use the broth for soup or a sauce.  It has been simmering now for 6 hours - about 2 more hours to go.  My kitchen smells amazing, and the stock has reached a nice thickening point.  I have scooped out lots of chicken meat that has fallen off of the bones.  I will strain this 2-3 times, let cool, skim off any fat, and then proceed to make soup and chicken pot pie.   Nothing better than homemade chicken stock!     item not reviewed by moderator and published

Not what you're looking for? Try:

Chicken Noodle Soup

Recipe courtesy of Anne Burrell