Loading Video...
Recipe courtesy of Tyler Florence

Chicken Noodle Soup

Getting reviews...
Save Recipe
  • Level: Intermediate
  • Total: 2 hr 20 min
  • Prep: 2 hr
  • Cook: 20 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Chicken Stock:

Directions

  1. 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:

Yield: 2 quarts
  1. 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.
  2. 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.
  3. 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.
11m Easy 99%
CLASS
Amanda Hesser and Merrill Stubbs

Roasted Carrot Soup

8m Easy 98%
CLASS
25m Easy 97%
CLASS
13m Advanced 95%
CLASS
38m Easy 90%
CLASS
26m Easy 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now