Classic Chicken Noodle Soup
This is the ultimate chicken noodle soup recipe, built the way most cooks have made it for generations with a rich, golden broth simmered from whole chicken pieces, tender egg noodles, and sweet vegetables.
Equipment
- Large Dutch oven or heavy-bottomed stockpot - 6-8 quart (5.7-7.6 liter) capacity
- Sharp chef's knife
- Cutting board
- Ladle
- Slotted spoon or tongs
- Two Forks - For shredding the chicken
- Fine-mesh strainer - Optional, for straining the broth
- Measuring cups and spoons
Ingredients
- 2.5 lbs bone-in skin-on chicken thighs and drumsticks - 1.1 kg
- 10 cups cold water - 2.4 liters
- 2 medium carrots - peeled and sliced into 1/4-inch (6 mm) rounds
- 3 stalks celery - sliced into 1/4-inch (6 mm) pieces
- 1 medium yellow onion - diced
- 4 cloves garlic - minced
- 2 cups wide egg noodles - 200g, uncooked
- 2 teaspoons olive oil - 10 ml
- 1 teaspoon dried thyme - 2 g
- 1 bay leaf
- 1/4 cup fresh flat-leaf parsley - 15 g, chopped
- 1.5 teaspoons kosher salt - 9 g, plus more to taste
- 1/2 teaspoon black pepper - 1 g, plus more to taste
- 1 tablespoon lemon juice - 15 ml, optional, brightens the broth
Instructions
- Prep your vegetables and aromatics by peeling and slicing the carrots, slicing the celery, dicing the onion, mincing the garlic, and chopping the fresh parsley.
- Heat olive oil in a Dutch oven over medium heat. Add the diced onion and celery, and cook for 4-5 minutes until softened. Add the garlic and cook for 60 seconds until fragrant.
- Add the chicken pieces to the pot, pour in cold water, and add the dried thyme and bay leaf. Bring to a boil over medium-high heat, then skim off any foam that rises to the surface.
- Reduce the heat to low and simmer gently for 45-50 minutes until the chicken is very tender and beginning to pull away from the bones.
- Remove the chicken to a plate and discard the bay leaf. When cool enough to handle, shred the meat with two forks and discard the skin and bones.
- Return the broth to medium heat and add the sliced carrots. Season with salt and pepper. Simmer for 8-10 minutes until the carrots are just barely tender.
- Add the egg noodles and cook for 6-8 minutes or according to package instructions. Stir occasionally to prevent sticking. Adjust the seasoning and add lemon juice if desired.
- Return the shredded chicken to the pot and simmer for 2-3 minutes to warm through. Turn off the heat, stir in the fresh parsley, and serve hot.
Notes
- Cold water is key: Always start with cold water when making broth. It draws impurities out of the chicken slowly, resulting in a clearer, more flavorful broth.
- Skim diligently: The foam that rises during the first 10 minutes of heating contains coagulated proteins that make broth cloudy. Take the time to skim it off properly.
- Use bone-in chicken: The bones and connective tissue release collagen during the long simmer, giving the broth its golden color and silky body. Boneless chicken breast will produce a thinner, paler broth.
- Don't boil aggressively: A rolling boil emulsifies fat and creates a cloudy, greasy-tasting soup. Keep it at a gentle simmer throughout.
- Cook noodles separately for meal prep: Egg noodles continue to absorb liquid and swell over time. If making ahead, cook the noodles separately and add them to individual bowls when serving to prevent a mushy texture.
- Freeze without noodles: For best results, freeze the soup without the noodles. The broth and shredded chicken freeze beautifully for up to 3 months. Cook fresh noodles when reheating.
- Season at the end: As the broth concentrates during simmering, salt levels change. Always do a final seasoning check before serving with additional salt and pepper.
- Fresh parsley is non-negotiable: Dried parsley simply doesn't provide the same bright, fresh flavor. Add it at the very last minute so it stays vibrant.
- Lemon juice brightens broth: If the soup tastes flat after seasoning, a small squeeze of lemon juice (about 1 tablespoon / 15 ml) can brighten everything immediately.
- Make it creamy: For a creamy chicken noodle soup, stir in 1/2 cup (120 ml) of heavy cream or a spoonful of cream cheese at the end for a richer broth.