THE RECIPE JOURNAL · Main Course
The Definitive Chicken Noodle Soup
This comforting soup combines tender chicken, hearty noodles, and fresh vegetables in a flavorful broth that warms you from the inside out. Perfect for chilly days or when you need a little extra comfort, it's easy to make and always satisfying.
FROM THE KITCHEN • The Definitive Chicken Noodle Soup
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Creamy Lime Refreshment
Something delicious to watch next.
01
Step 1
Start by peeling the carrots and tossing the peels into a large pot or Dutch oven. Trim the ends and leafy tops off the celery and add those scraps to the pot as well. Take the dark green parts off the leek, give them a good rinse, chop into chunks about 2 inches long, and add them along with a bay leaf and some thyme sprigs. Smash and peel two garlic cloves and toss those in too.
02
Step 2
Now, finely chop the lighter parts of the leek and give them a quick rinse. Slice the carrots into small pieces and cut the celery on the diagonal, then combine all these chopped veggies in a bowl. Mince the remaining garlic cloves and keep that separate for later.
03
Step 3
Remove the skin from the chicken breast and set it aside. Place the chicken into the pot with all the vegetable scraps, pour in enough broth to cover everything, and bring it to a boil over high heat. Once boiling, lower the heat to medium-low, cover the pot, and let it simmer until the chicken is cooked through—about 30 to 40 minutes. You’ll know it’s done when an instant-read thermometer reads 165°F (74°C).
04
Step 4
Take the chicken out and discard the skin. Wrap the chicken up to keep it moist while you strain the broth, discarding the vegetable scraps. Heat a clean pot over medium heat and cook the reserved chicken skin until it’s crispy and the fat has rendered out—this should take around 8 minutes. Remove the skin and crank up the heat to medium-high. Add the chopped veggies you set aside earlier and cook, stirring now and then, until they’re softened and just starting to brown, about 5 to 6 minutes. Stir in the minced garlic and some thyme, cooking until fragrant, about a minute.
05
Step 5
Pour the strained broth back into the pot and bring it to a boil. Turn the heat down to medium and let it simmer uncovered until the vegetables are tender, roughly 10 minutes. While that’s going, cook the egg noodles in a big pot of salted boiling water until they’re tender but still have a bit of bite, about 7 to 9 minutes. Drain them well.
06
Step 6
Season the soup with salt, pepper, and a splash of lemon juice to brighten everything up. Shred the chicken and stir it into the soup, warming it through for a couple of minutes. To serve, spoon the noodles into bowls and ladle the hot soup over them. Sprinkle with fresh parsley for a pop of color and enjoy!
Why you’ll love it
This soup is comforting and full of flavor. It warms you up on cold days and is perfect when you need something soothing. The combination of tender chicken, hearty noodles, and aromatic broth makes it a timeless favorite.
How to serve
Serve this soup with crusty bread or a simple green salad for a complete meal. A squeeze of fresh lemon or a sprinkle of grated Parmesan can add a nice touch. It also pairs well with a light white wine or herbal tea.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. If you plan to keep it longer, freeze the soup without noodles and add fresh noodles when reheating. This helps maintain the best texture and flavor.
