Classic Chicken Noodle Soup
User Reviews
5
Classic Chicken Noodle Soup
Description
Classic Chicken Noodle Soup begins with a homemade broth made by simmering a whole chicken with onion, carrot, celery, fresh herbs, bay leaves, peppercorns, and seasoning. After simmering for one and a half to two hours, the broth is strained to remove solids and the chicken is shredded for the soup.
The soup itself involves boiling the strained broth with sliced carrots and celery until tender. Egg noodles are cooked separately in salted water to prevent sogginess when reheating. The shredded chicken is added last and simmered briefly to warm. Seasoning is adjusted to taste.
This traditional soup offers a clear yet flavorful broth with soft vegetables, tender chicken, and springy noodles. It works well as a warming starter or meal. Storing noodles separately when freezing or refrigerating helps maintain ideal noodle texture.
The recipe also suggests substituting boneless chicken thighs or using store-bought broth and pre-cooked chicken for convenience, with cooking adjustments. Fresh herbs enhance the broth's aroma but dried herbs can substitute. Vegetable scraps used for broth can be saved for other uses like gravies or purees.
Ingredients
- 8 cups chicken broth or chicken stock, see notes
- 1 ½ cups carrot sliced
- 1 cup celery sliced
- 3 cups chicken see chicken below, cooked, chopped
- 2 cups egg noodles measured dry
- salt to taste
- black pepper to taste
Homemade Chicken Broth
- 1 chicken 3 to 4 pounds, whole
- 1 ½ onion divided, see notes
- 3 carrot include tops if you have them
- 2 ribs celery
- 4 prigs fresh herbs rosemary, parsley, sage, or any combination
- 2 bay leaf
- 1 tablespoon black peppercorns
- 2 teaspoons salt
- 1 teaspoon poultry seasoning
- 10 cups water
Instructions
Homemade Chicken Broth
- Cut 1 onion, carrots, and celery into quarters (include the tops of the carrots and celery if you have them). Place the remaining ½ onion into the cavity of the chicken.
- Place chicken in a large pot and add vegetables from step 1, fresh herbs, bay leaves, peppercorns, salt, and poultry seasoning. Cover with water.
- Cover pot and bring to a boil over high heat. Once boiling, turn heat down and simmer partially covered for 1 ½ – 2 hours.
- Remove chicken, shred meat and discard bones. Strain broth through cheesecloth. Discard the vegetables in the strainer (*see note 1).
Soup
- Bring 8 cups of the strained broth to a boil and add carrots and celery. Cook 5 minutes.
- While carrots are cooking, bring a pot of salted water to a boil. Cook egg noodles according to package directions. Drain and set aside. *see note 2
- Stir in chicken and simmer until heated through, about 2 minutes. Season with salt and pepper to taste.
- Place noodles in the bottom of each bowl. Ladle soup over top and serve.
Notes
- If you have leftover vegetables from making broth, they can be reserved to freeze or blend for other dishes but are typically discarded in the soup.
- Cooking egg noodles separately is recommended for better texture, especially when freezing or storing leftovers.
- Store-bought broth may be used with cooked chicken or brief simmering of boneless chicken in the broth for ease.
- Fresh herbs add a layered flavor to the broth; dried herb blends may substitute if fresh are unavailable.
- Onion skins need not be peeled as they add color to the broth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 138 kcal
% Daily Value*
| Calories | 138 | 7% |
| Carbohydrates | 14g | 5% |
| Protein | 9g | 18% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 31mg | 10% |
| Sodium | 1204mg | 50% |
| Potassium | 479mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 5459IU | 109% |
| Vitamin C | 25mg | 28% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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