Chicken Noodle Soup Recipe

Name: Chicken Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole (2 split) chicken breast, bone in, skin on; Olive oil; Kosher salt; Freshly ground black pepper; 2 quarts homemade Chicken Stock (see recipe); 1 cup medium-diced celery (2 stalks); 1 cup medium-diced carrots (3 carrots); 2 cups wide egg noodles; 1/4 cup chopped fresh parsley; 3 5 -pound roasting chickens; 3 large yellow onions, unpeeled, quartered; 6 carrots, unpeeled, halved; 4 celery stalks with leaves, cut in thirds; 4 parsnips, unpeeled, cut in half (optional); 20 sprigs fresh parsley; 15 sprigs fresh thyme; 20 sprigs fresh dill; 1 head garlic, unpeeled, cut in half crosswise; 2 tablespoons kosher salt; 2 teaspoons whole black peppercorns

Servings: persons

1 whole (2 split) chicken breast, bone in, skin on
Olive oil
Kosher salt
Freshly ground black pepper
2 quarts homemade Chicken Stock (see recipe)
1 cup medium-diced celery (2 stalks)
1 cup medium-diced carrots (3 carrots)
2 cups wide egg noodles
1/4 cup chopped fresh parsley
3 5 -pound roasting chickens
3 large yellow onions, unpeeled, quartered
6 carrots, unpeeled, halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled, cut in half (optional)
20 sprigs fresh parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled, cut in half crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

1
Preheat the oven to 350 degrees.
2
Place the chicken breast on a sheet pan and rub the skin with olive oil.
3
Sprinkle generously with salt and pepper.
4
Roast for 35 to 40 minutes, until cooked through.
5
When cool enough to handle, remove the meat from the bones, discard the skin, and shred or dice the chicken meat.
6
Bring the chicken stock to a simmer in a large pot and add the celery, carrots, and noodles.
7
Simmer uncovered for about 10 minutes, until the noodles are cooked.
8
Add the cooked chicken meat and parsley and heat through.
9
Season to taste and serve.
10
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16- to 20-quart stockpot.
11
Add 7 quarts of water and bring to a boil.
12
Simmer uncovered for 4 hours.
13
Strain the entire contents of the pot through a colander and discard the solids.
14
Chill the stock overnight.
15
The next day, remove the surface fat.
16
Use immediately or pack in containers and freeze for up to 3 months.

1167

kcal

Calories

Fat

194

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 whole (2 split) chicken breast, bone in, skin on, Olive oil, Kosher salt, Freshly ground black pepper, and more.

Yes, Chicken Noodle Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Noodle Soup

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