Ultimate Chicken Noodle Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 35 mins
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Servings
6
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Calories
593 kcal
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Course
Main Course, Soup
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Cuisine
American, International
Ultimate Chicken Noodle Soup
Description
Ultimate Chicken Noodle Soup centers on bone-in, skin-on chicken pieces browned for depth of flavor, then simmered with aromatic vegetables and herbs in chicken broth. The slow simmer melds the thyme, rosemary, and bay leaves into the broth, while the inclusion of leek adds subtle sweetness. After simmering, the chicken is removed, skinned, and diced, enhancing the soup with tender meat.
Egg noodles are cooked directly in the broth, absorbing its richness and becoming tender yet resilient. Fresh parsley and dill introduce herbaceous notes, while a splash of lemon juice adds a touch of brightness that balances the savory elements. The soup presents a wholesome texture with soft vegetables, tender chicken, and well-cooked noodles in a savory, fragrant broth.
The soup is best served hot, straight from the pot. It can be a satisfying main course paired with crusty bread or a light side salad. The recipe accommodates substitutions in herbs and noodles, allowing flexibility. Removing the top layer of oil after cooking can reduce heaviness if desired.
Ingredients
- 2 tablespoons neutral cooking oil generic cooking oil
- 3 to 3 1/2 pounds chicken drumsticks and thighs will produce the best flavor but you can include breasts, bone-in, skin-on pieces
- 1 yellow onion finely chopped, large
- 3 carrot sliced into rings, large
- 3 celery diced, large ribs
- 1 leek finely chopped, thoroughly rinsed and drained, medium
- 4 garlic minced, cloves
- 10 cups chicken broth either homemade or high quality store-bought; we use and recommend ANETO, quality
- 3/4 teaspoon thyme dried
- 3/4 teaspoon rosemary dried
- 2 bay leaf
- 1 teaspoon salt sea salt
- 1/2 teaspoon black pepper freshly ground
- 8 ounces egg noodles or pasta of choice, uncooked
- 3 tablespoons parsley chopped, fresh
- 2 tablespoons dill optional but highly recommended for best flavor; can use extra parsley instead, chopped, fresh
- 1 tablespoon lemon juice fresh
Instructions
- In a Dutch oven or stock pot heat the oil over medium high heat and brown the chicken pieces in batches on all sides until dark golden brown. Transfer the chicken to a plate and set aside. Add the onion, carrots, celery, and leek and cook until softened, 4-5 minutes. Add garlic and cook for another minute.Return the chicken pieces to the pot along with the thyme, rosemary, bay leaves, salt, and pepper. Add the broth and stir to scrape any browned bits on the bottom of the pot. Bring the soup to a boil, reduce the heat to low, cover ,and simmer for 50-60 minutes. Remove the chicken and let it sit until cool enough to handle. Remove and discard the skin. Remove and dice the chicken meat. Discard the bones. If desired, spoon off the top layer of oil on the soup. Add the noodles and cook for 8-10 minutes or until done. Discard the bay leaves. Place the chicken pieces back in the pot along with the parsley and lemon juice and heat through. Add salt and pepper to taste. Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 593 kcal
% Daily Value*
| Calories | 593kcal | 30% |
| Carbohydrates | 39g | 13% |
| Protein | 48g | 96% |
| Fat | 36g | 55% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 167mg | 56% |
| Sodium | 667mg | 28% |
| Potassium | 953mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 5814IU | 116% |
| Vitamin C | 12mg | 13% |
| Calcium | 83mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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