Old-Fashioned Chicken Noodle Soup Recipe
Total Time
2 hrs 30 mins
Prep Time
20 mins
Cook Time
2 hrs 10 mins
Rating
5 out of 5 stars
(48)
Ingredients
12 servings
- 2 lb bone-in, skin-on chicken pieces (such as drum, breast, wing, neck)
- 2 bay leaves
- 1 small onion, halved (or 1/2 medium onion)
- 2 garlic cloves, pierced
- 1 tsp dried thyme or 2 sprigs fresh thyme
- 5 Quarts water
- 12-16 oz egg noodles (keep in mind they expand as they cook)
- 3 celery sticks, finely diced
- 2 large carrots, quartered and thinly sliced
- 1 medium onion, finely diced
- Salt & ground black pepper, to taste
- 4 Tbsp Fresh Parsley, chopped
- 4 Tbsp Fresh Dill, chopped
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Preparation
Step 1
Separate chicken into pieces (wings, drums, etc) leaving the skin on and trim chicken pieces of excess fat. Use a heavy knife to cut/chop the chicken along the center of the bones to expose bone marrow.
Step 2
In a large soup pot (at least 8 Qt), combine chicken pieces with halved onion, bay leaves, pierced garlic cloves, and thyme. Add water and bring to a boil. Remove any foam that rises to the top, reduce heat to a low simmer, and cook partially covered for 1 1/2 hours.
Step 3
Remove chicken pieces, separate the meat from the bones, and cover meat to prevent drying out. Strain the broth into a large heat-proof bowl over a sieve lined with paper towel to catch excess fat.
Step 4
Rinse the pot, place over medium heat, and add olive oil. Sauté celery, carrots, and onion for 5 minutes or until softened.
Step 5
Add chicken broth back to pot with salt and pepper to taste. Bring to a light boil and continue cooking for 15 minutes.
Step 6
Add shredded chicken and egg noodles. Continue cooking until noodles are cooked through, about 20 minutes.
Step 7
Turn off heat and stir in fresh parsley and dill. Ladle into warm soup bowls.
Step 8
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Chef's notes
Use chicken drum sticks, thighs, wing, neck, or a whole small chicken for the broth.
