Old-Fashioned Chicken Noodle Soup Recipe
User Reviews
5
Old-Fashioned Chicken Noodle Soup Recipe
Description
This soup starts by simmering bone-in, skin-on chicken pieces with halved onion, bay leaves, pierced garlic cloves, and thyme in water to develop a rich, iron-rich broth. After cooking gently for about an hour and a half, the chicken meat is removed, shredded, and set aside.
The broth is strained to remove solids, then combined with chopped vegetables including celery, carrots, and onion, along with salt, black pepper, parsley, and dill. Egg noodles are added to the hot soup, cooking until tender to provide a satisfying texture that absorbs the rich flavors of the broth.
The soup delivers a traditional flavor profile with fresh herbs enhancing aroma and balance. Using bone-in chicken adds depth and richness to the broth. This recipe provides a classic comfort dish suitable for cooler weather or whenever a restorative meal is desired.
Ingredients
For the Chicken Broth:
- 2 lb chicken pieces bone-in, skin-on*
- 2 bay leaf
- 1 onion halved (or 1/2 medium onion, small
- 2 garlic pierced, cloves
- 1 tsp thyme or 2 sprigs fresh thyme, dried
- 5 Quarts water
- 12-16 oz egg noodles keep in mind they expand as they cook
For the Chicken Noodle Soup:
- 3 celery finely diced, sticks
- 2 carrot quartered and thinly sliced, large
- 1 onion finely diced, medium
- 1 Tbsp salt or to taste, sea salt
- 1/4 tsp black pepper or to taste
- 4 Tbsp parsley chopped, fresh
- 4 Tbsp dill chopped, fresh
Instructions
- Separate chicken into pieces (wings, drums, etc) leaving the skin on and trim chicken pieces of excess fat. Next use a heavy knife to cut/chop the chicken along the center of the bones to expose bone marrow and release the iron-rich good stuff into the broth.
- In a large soup pot (at least 8 Qt pot), combine chicken pieces with halved onion, 2 bay leaves, 2 pierced garlic cloves and 1 tsp dried thyme. Add 5 quarts water and bring to a boil. Using a large spoon, remove and discard any foam that rises to the top. Reduce heat to a low simmer and cook partially covered for 1 1/2 hours. It should be barely bubbling. The chicken meat will be tender and broth will be infused with chicken flavor.
- Remove chicken pieces and once they are cool enough to handle, separate the meat from the bones (you'll be putting the meat back into the soup later). Discard bones. Cover meat with foil or a lid to keep it from drying out.
- Strain the broth into a large heat-proof bowl over a sieve lined with a large paper towel.
- Rinse the now empty pot, and place back over medium heat. Add 2 Tbsp olive oil and sauté 3 finely chopped celery sticks, 2 thinly sliced carrots and 1 finely diced onion. Saute over medium heat for 5 minutes or until vegetables are softened.
- Add chicken broth back to pot and salt and pepper to taste. I added at least 1 Tbsp sea salt and about 1/4 tsp pepper. Bring to a light boil and continue cooking another 15 minutes.
- Add shredded chicken and egg noodles and continue cooking until noodles are cooked through (check the cooking time on your noodles - mine took 20 min).
- Turn off heat and stir in fresh parsley and dill. Ladle into warm soup bowls.
Notes
- Use chicken pieces with bone and skin to build richer broth and more flavor.
- Cut chicken bones to expose marrow for extra depth in the soup base.
- Separate meat from bones after simmering and shred before returning it to the soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Calories | 232kcal | 12% |
| Carbs | 23g | |
| Protein | 13g | 26% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 62mg | 21% |
| Sodium | 651mg | 27% |
| Potassium | 232mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1905IU | 38% |
| Vitamin C | 4.7mg | 5% |
| Calcium | 39mg | 4% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
