Chicken Noodle Soup

March 2010
Chicken Noodle Soup

by 9 people

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This nourishing comfort food (believed to increase vitality) starts with a rich broth, made by simmering a whole chicken with tiny, slurpable egg noodles.

Makes: 8 servings

Prep: 25 mins

Cook: 1 hr 55 mins

  • 1 chicken, cut into 10 pieces, neck and back reserved
  • 2 large onions, quartered
  • 3 carrots, halved crosswise
  • 3 ribs celery with leaves, halved crosswise
  • 2 parsnips, halved crosswise
  • 2 cloves garlic, smashed and peeled
  • Salt and pepper
  • 1 bunch flat-leaf parsley stems, plus 1/3 cup chopped parsley leaves
  • 2 cups fine egg noodles
  1. Place the chicken, including neck and back, in a large soup pot. Add 3 quarts water, the onions, carrots, celery, parsnips, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil, cover partially, lower the heat and simmer for 1 hour.
  2. Transfer the chicken breasts and legs to a plate and the carrots, celery and parsnips to a bowl. Remove the chicken meat from the bones and return the bones and skin to the pot. Add the parsley stems; simmer for 45 minutes. Strain the broth into a saucepan; discard the solids. Skim the fat from the surface. Keep warm over low heat.
  3. Meanwhile, shred the chicken; cut the vegetables into small cubes.
  4. In a large pot of boiling, salted water, cook the noodles until al dente; drain. Add the noodles, chicken and vegetables to the broth; stir in the chopped parsley.