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How to Make The Ultimate Chicken Noodle Soup - A Step-by-Step Guide

Chicken noodle soup is a classic comfort food that has been enjoyed by people all over the world for generations. It's the perfect dish to warm you up on a cold day or to nourish you when you're feeling under the weather. The combination of tender chicken, hearty vegetables, and comforting noodles in a flavorful broth makes for a satisfying and delicious meal that the whole family will love.

Today, we're going to share with you our recipe for the ultimate chicken noodle soup. This rec...

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Ingredients

  • 2 large carrots
  • 3 ribs celery
  • 1 leek
  • 1 bay leaf
  • 6 sprigs thyme
  • 5 cloves garlic
  • 1 (4 pound) whole chicken - trimmed, giblets removed, and patted dry
  • 8 cups chicken broth
  • 2 teaspoons finely chopped fresh thyme
  • 1 (8 ounce) package egg noodles
  • 1 teaspoon kosher salt
  • ground black pepper to taste
  • 1 tablespoon fresh lemon juice, or more to taste
  • 3 tablespoons chopped fresh parsley

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 5 mins
  • Total Time: 1 hr 35 mins
  • Servings: 12
  • Yield: 12 servings

  • Peel carrots and add peels to a Dutch oven or other large pot. Trim off ends and leafy tops from celery; add to the pot. Trim dark green stalks from leek; rinse. Cut into 2-inch pieces and place into the pot; add bay leaf and thyme sprigs. Smash and peel 2 garlic cloves and add to the pot.
  • Finely chop the light green and white parts of the leek; rinse and set aside in a medium bowl. Slice carrots into small pieces and add to the bowl. Slice celery on the bias and combine with the carrots and leeks. Mince remaining garlic; set aside separately.
  • Cut away the skin from the chicken breast; set aside. Place chicken in the pot with the vegetable trimmings and pour in broth to cover. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until an instant-read thermometer inserted into the thickest part of the chicken reads at least 165 degrees F (74 degrees C), 30 to 40 minutes.
  • Remove chicken; discard skin. Wrap chicken to prevent it from drying out. Strain broth and discard vegetable trimmings.
  • Heat a Dutch oven over medium heat; cook chicken skin until lightly crisp and fat has rendered out, about 8 minutes. Remove skin and increase heat to medium-high. Add reserved chopped vegetables; cook, stirring occasionally, until softened and lightly browned, 5 to 6 minutes. Add minced garlic and thyme; cook, stirring constantly, until fragrant, about 1 minute.
  • Pour in strained broth; bring to a boil. Reduce heat to medium and simmer, uncovered, until vegetables are tender, about 10 minutes.
  • In the meantime, bring a pot of salted water to a boil over high heat. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
  • Season broth with salt and pepper. Stir in lemon juice; taste and adjust as needed. Stir in shredded chicken and cook until warmed through, about 2 minutes.
  • Scoop egg noodles into serving bowls and pour soup on top; garnish with parsley. Serve hot.

    • Nutrition

    298 cal.

    • Total Fat: 13g
    • Saturated Fat: 3g
    • Cholesterol: 111mg
    • Sodium: 1030mg
    • Total Carbohydrate: 18g
    • Dietary Fiber: 1g
    • Total Sugars: 2g
    • Protein: 27g
    • Vitamin C: 5mg
    • Calcium: 40mg
    • Iron: 3mg
    • Potassium: 334mg

    Categories

    Classic recipes
    Italian recipes
    Asian recipes
    Mexican recipes
    Homemade recipes