Old-Fashioned Chicken Noodle Soup Recipe

This hearty and comforting Chicken Noodle Soup is packed with rich, homemade flavor. With tender chicken, perfectly cooked egg noodles, and fresh herbs, it’s a classic recipe that’s perfect for any occasion.

Ingredients

For the Chicken Broth:

• 2 lb chicken pieces, bone-in, skin-on*
• 2 bay leaves
• 1 small onion, halved (or ½ 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)

For the Chicken Noodle Soup:

• 3 celery sticks, finely diced
• 2 large carrots, quartered and thinly sliced
• 1 medium onion, finely diced
• 1 Tbsp sea salt, or to taste
• ¼ tsp black pepper, or to taste
• 4 Tbsp fresh parsley, chopped
• 4 Tbsp fresh dill, chopped

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Instructions

Prepare the Chicken Broth:

1. Separate chicken into pieces (e.g., wings, drumsticks) with the skin on. Trim excess fat. Use a heavy knife to chop chicken along the center of the bones to expose the marrow.
2. In a large soup pot (at least 8 quarts), combine chicken pieces, halved onion, bay leaves, pierced garlic cloves, and thyme. Add 5 quarts of water and bring to a boil.
3. Skim off and discard any foam that rises to the top. Reduce heat to a low simmer and cook partially covered for 1½ hours. The broth should barely bubble, and the chicken will become tender, infusing the broth with flavor.
4. Remove chicken pieces and let cool. Separate meat from the bones and set aside. Cover the meat to prevent drying out. Discard bones.
5. Strain the broth through a sieve lined with a large paper towel into a heat-proof bowl.

Make the Soup:

1. Rinse the pot and place it over medium heat. Add 2 tablespoons of olive oil and sauté celery, carrots, and onion for about 5 minutes, or until softened.
2. Return the strained chicken broth to the pot. Season with salt and pepper to taste (start with 1 tablespoon sea salt and ¼ teaspoon pepper). Bring to a light boil and cook for 15 minutes.
3. Add shredded chicken and egg noodles. Cook until noodles are tender (refer to the package instructions; typically around 20 minutes).
4. Turn off the heat and stir in fresh parsley and dill. Ladle into warm bowls and serve immediately.

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Why You’ll Love This Recipe

• Homemade Goodness: The rich, flavorful broth made from scratch sets this recipe apart.
• Nutritious and Filling: Packed with protein, vegetables, and herbs, it’s both healthy and satisfying.
• Comforting Classic: Perfect for cold days, sick days, or whenever you need a warm, soothing meal.

Tips

• Use bone-in, skin-on chicken for the most flavorful broth.
• Skim the foam thoroughly to ensure a clear broth.
• Don’t overcook the noodles; add them toward the end to keep them firm.

Variations and Substitutions

• Gluten-Free: Use gluten-free noodles or rice instead of egg noodles.
• Herbs: Swap dill for cilantro or thyme for rosemary for a different flavor profile.
• Vegetables: Add parsnips, leeks, or turnips for additional depth.

FAQs

Can I make this soup ahead of time?
Yes, it reheats beautifully. Store in the refrigerator for up to 3 days. For best results, cook the noodles separately if making ahead and add them when reheating.

Can I freeze this soup?
The broth freezes well for up to 3 months. Avoid freezing the noodles as they may become mushy. Add fresh noodles when reheating.

What can I substitute for egg noodles?
You can use pasta shapes like bowtie, rotini, or even rice for a twist.

Serving and Suggestions

• Serve with crusty bread or buttery biscuits for a complete meal.
• Pair with a light salad for a balanced dinner.
• For an extra comforting touch, top each bowl with a sprinkle of Parmesan cheese.

This Old-Fashioned Chicken Noodle Soup is a timeless dish that’s sure to become a favorite in your kitchen. It’s simple, delicious, and perfect for creating warm memories around the table!