USA · Soups

Chicken Noodle Soup

Name: Chicken Noodle Soup
Prep time: 33 min
Cook time: 77 min
Total time: 110 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 whole chicken; 1.5 onions; 3 split carrots; 2 stalks celery; 4 sprigs fresh herbs; 2 bay leaves; 1 tbsp peppercorns; 2 tsp salt; 1 tsp poultry seasoning; 10 cup water; 1.5 cup carrots; 1 cup celery; 2 cup egg noodles, dry; to taste salt and freshly ground black pepper

Chicken noodle soup is a classic American dish that is perfect for cold days. It combines tender pieces of chicken, flavorful vegetables and hearty noodles.

110 min 200 kcal 4 serves Advanced🇺🇸USA★★★★★4.6· 5 reviews

Ingredients

ServingsMetric

1 wholechicken
1.5 onions
3 splitcarrots
2 stalkscelery
4 sprigsfresh herbs
2 bay leaves
1 tbsppeppercorns
2 tspsalt
1 tsppoultry seasoning
10 cupwater
1.5 cupcarrots
1 cupcelery
2 cupegg noodles, dry
to tastesalt and freshly ground black pepper

Note from Sergei

Sergei Martynov

“Chicken noodle soup is one of those recipes where the gap between homemade and store-bought is a canyon. The secret is in the stock: use a whole chicken or at least bone-in thighs, and let them simmer low and slow for at least an hour. Rushing the broth with boneless chicken breast gives you cloudy, flavorless water. My grandmother always added the noodles to individual bowls rather than the pot — that way leftover soup doesn't turn into a starchy mess overnight. This is comfort food with real heritage, and it deserves the patience to do it right.”

Skim the foam that rises in the first 10 minutes of simmering — it's what makes the difference between a clear, golden broth and a murky one. Add a parmesan rind to the pot for an umami boost that no one will identify but everyone will notice.

Method

Quarter 1 onion, carrot and celery. Place the remaining half onion in the cavity of the chicken. Put the chicken in a large pot with the chopped vegetables, fresh herbs, bay leaves, peppercorns, salt and poultry seasoning. Fill with water.
Cover and bring to a boil over high heat. Reduce heat and simmer over low heat, partially covered, for 1.5-2 hours.
Remove the chicken, separate the meat and discard the bones. Strain the broth through cheesecloth.
Bring 8 cups of strained broth to a boil. Add the sliced carrots and chopped celery. Boil for 5 minutes. Meanwhile, cook the egg noodles separately in salted water according to package instructions. Drain and set aside.
Add the chicken to the broth and cook for about 2 minutes until heated through. Season with salt and pepper. Place noodles in the bottom of each plate, pour the soup over the top and serve.

FAQ

A clear broth requires three rules: start the chicken in cold water (not boiling), bring to a boil slowly, and skim the foam thoroughly for the first 5–7 minutes. Then reduce heat to the lowest setting — the broth should barely tremble, not boil. Add onion, carrots, and celery whole, not chopped. If the broth is already cloudy, strain it through cheesecloth, add a beaten egg white and bring to a boil — the white will bind the cloudiness and rise to the surface with it.

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Comments (1)

Sergei Martynov✍ Author
29d ago
Bring this chicken noodle soup to a full boil first, then drop it to the gentlest simmer your stove can manage. Aggressive boiling turns the chicken mushy and makes the broth cloudy. Patience here means clarity and texture.