Chicken Noodle Soup

Built on homemade chicken stock, which is the whole difference between this and the canned version. Once the stock is made this comes together in about half an hour. The one trick worth knowing: cook the noodles separately if you plan on leftovers.

IngredientsClear All

• 2 quarts chicken stock
• 2 tbsp butter, olive oil, or reserved schmaltz from the stock
• 1 medium onion, diced
• 3 carrots, sliced ¼" thick
• 3 celery stalks, sliced ¼" thick
• 2 cloves garlic, minced
• 1 bay leaf
• ½ tsp dried thyme (or 2 sprigs fresh)
• 3 cups cooked chicken, shredded or diced
• 6 oz wide egg noodles (about 3 cups)
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped (optional, but very good here)
• 1-2 tsp lemon juice
• Salt and black pepper to taste

Instructions

1. Sweat the vegetables: Melt the butter in a large pot over medium heat. Add the onion, carrots, and celery with a pinch of salt. Cook 6-8 minutes, stirring occasionally, until the onion is translucent and the vegetables have softened at the edges. Don't rush this into browning — you want them sweet, not caramelized.

2. Aromatics: Add the garlic and cook 1 minute more, until fragrant.

3. Add the stock: Pour in the chicken stock, add the bay leaf and thyme, and bring to a simmer. Cook 10-15 minutes, until the carrots are tender but not falling apart.

4. Cook the noodles: Add the egg noodles directly to the pot and simmer according to package time, usually 6-8 minutes, until just tender. (If you want leftovers, cook them separately instead — see the note below.)

5. Add the chicken: Stir in the shredded chicken and heat through, 2-3 minutes. It's already cooked, so this is just warming it — longer only makes it stringy.

6. Season and finish: Remove the bay leaf. Stir in the parsley, dill, and lemon juice. Now season aggressively with salt and pepper — unsalted stock means the soup will taste flat until you correct it, and it usually takes more salt than you expect.

7. Serve: Ladle into bowls, ideally with crusty bread or whole wheat dinner rolls.

Notes

Cook the noodles separately for leftovers. Egg noodles keep drinking broth as they sit — by the next day a potful becomes noodles in damp vegetables. If you expect leftovers, boil them in salted water on the side, keep them in their own container, and add them to each bowl as you serve. The soup base itself keeps and reheats beautifully.

The lemon matters. A small amount doesn't read as lemon; it lifts the whole pot and makes it taste less heavy. Add it at the very end, off the heat.

Getting the chicken:

• Rotisserie chicken is the fast option — pull the meat for the soup, then use the carcass for your next batch of stock
• Or poach 1½ lb boneless thighs directly in the stock at step 3 for 15 minutes, then remove and shred
• Or use the meat picked off the parts from making the stock, though it will have given up most of its flavor to the pot

Substitutions:

• Wide egg noodles are traditional; orzo, ditalini, or broken spaghetti all work
• For a heartier soup, add 2 cups diced potatoes with the stock, or a handful of chopped kale in the last 5 minutes
• Boxed low-sodium broth works in a pinch — reduce added salt and expect thinner body

Storage:

• Refrigerator: 4 days (noodles stored separately)
• Freezer: 3 months — freeze the base without noodles; they turn to mush when thawed

Tips:

• Cut the carrots and celery to the same thickness so they finish together
• If the soup tastes flat, it's almost always salt — add it a pinch at a time until the chicken flavor jumps forward
• A parmesan rind dropped in with the stock adds savory depth

Source

Family recipe.