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The Ultimate Comfort Food Guide to Chicken Noodle Soup

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Learn how to make delicious chicken noodle soup. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 whole chicken (about 4 pounds), preferably organic or pasture-raised
  • 10 cups cold water
  • 3 large carrots, peeled and sliced into rounds
  • 3 celery stalks, sliced
  • 1 large yellow onion, peeled and quartered
  • 4 cloves garlic, smashed
  • 1 bay leaf
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
  • Salt, to taste (start with 1 1/2 teaspoons)
  • 8 ounces egg noodles (or any wide, flat noodle you prefer)
  • 2 tablespoons chopped fresh parsley
  • Optional: 1 teaspoon chopped fresh sage or rosemary for added earthiness

Substitution notes: If you can’t find a whole chicken, use 3-4 pounds of bone-in, skin-on chicken thighs for a richer broth. For noodles, any sturdy pasta will do — even broken spaghetti in a pinch. Fresh herbs add brightness but dried herbs work just fine when fresh aren’t available.

Instructions

  1. Place the whole chicken in a large stockpot and cover with cold water (about 10 cups). Bring to a gentle boil over medium-high heat. As it heats, skim off any foam or impurities that rise to the surface — this keeps your broth clear and clean.
  2. Once boiling, reduce the heat to low and add the carrots, celery, onion, garlic, bay leaf, peppercorns, thyme, and a good pinch of salt. Cover loosely and let it simmer gently for about 1 1/2 to 2 hours. The slow simmer is key, just like Mama Lu’s Sunday pot roast, giving time for all the flavors to meld and the chicken to tenderize.
  3. After simmering, carefully remove the chicken and set it aside to cool a bit. Strain the broth through a fine mesh sieve into another pot or large bowl, discarding the solids. If you want a richer broth, you can skim any excess fat from the surface at this point or leave a little in for flavor.
  4. When the chicken is cool enough to handle, remove the skin and bones. Shred the meat into bite-sized pieces — don’t rush this step. It’s the heart of the soup, just like kneading biscuit dough with Mama Lu was for her cornbread.
  5. Return the strained broth to the stove and bring it to a gentle boil. Add the egg noodles and cook according to package instructions (usually 6-8 minutes) until tender but still firm to the bite.
  6. Once the noodles are cooked, stir the shredded chicken back into the pot. Taste the soup and adjust salt and pepper as needed. Just before serving, stir in fresh parsley and any additional herbs you like for that final burst of fresh flavor.
  7. Serve hot, straight from the pot, with a crusty slice of cornbread or your favorite biscuit on the side — as Mama Lu would have done.

Find it online: https://claracooking.com/chicken-noodle-soup/