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Chicken Noodle Soup

Tammy Circeo
There's really not much that's better than a bowl of delicious, homemade Chicken Noodle Soup, especially in the dead of winter. This recipe shows how to make the broth first, which you can do ahead of time (even days!) so that the soup is quickly made.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 30 minutes
Making the broth 3 hours 30 minutes
Total Time 4 hours 20 minutes
Course Dinner
Cuisine American
Servings 6 servings

Ingredients
  

FOR THE BROTH

  • 2 large carrots, chopped about a cup
  • 1 medium onion, chopped about 1 cup
  • 2 stalks celery, chopped about ½ cup
  • 5 slices fresh ginger
  • 1 whole chicken 3-4 pounds (See notes)
  • 1 handful fresh parsley about ½ cup
  • 1 teaspoon peppercorns
  • ½ lemon
  • 6 cloves garlic peeled and smashed
  • 2 bay leaves
  • 3 sprigs thyme
  • salt to season
  • water to fill pot and cover chicken

FOR THE SOUP

  • 2 large carrots, chopped 1 cup
  • 1 medium onion, chopped 1 cup
  • 2 stalks celery, chopped ½ cup
  • chicken, pulled into bite-sized pieces
  • chicken broth
  • 6 ounces spaghetti or egg noodles, broken into short pieces or whatever shape you prefer

Instructions
 

FOR THE BROTH

  • In a large soup pot, saute the carrots, onions, and celery in a little oil for 7-10 minutes, until they start to soften and the onion is translucent. Move them to the sides, then put the whole chicken in the pot.
  • Add the parsley, thyme, peppercorns, lemon, garlic, bay leaves, and salt. Pour enough water in the pot to cover the chicken.
  • Bring to a boil, then reduce heat. Simmer on low for 3 hours.
  • Remove the chicken to a platter and allow it to cool enough to be able to pull the meat off the bones. Pull it into bite-sized pieces. Strain the broth through a colander and discard the solids.

FOR THE SOUP

  • Saute the carrots, onions, and celery for 7-10 minutes. Add the reserved chicken and as much of the broth as needed. Cook for 15-20 minutes until the vegetables are tender. Season with salt and pepper.
  • Add the noodles and cook till done.

Notes

I like to use a whole chicken because of the flavor, but you can certainly use chicken thighs and/or chicken breasts. I recommend skin-on/bone-in so that you don't compromise any flavor.
Keyword chicken, chicken noodle soup, soup
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