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Classic Chicken Noodle Soup Recipe

June 21, 2017


1 whole chicken (3 1/2-pound)

3 quarts low-sodium chicken broth

6 carrots, peeled

4 stalks celery, ends trimmed

3 medium onions, peeled

5 black peppercorns

1 clove garlic, crushed

10 sprigs parsley

2 sprigs thyme

1 bay leaf

2 tbsp unsalted butter

4 leeks, tops and root ends removed

1 tsp salt

1 tsp fresh-ground pepper

3 cup (5 oz) medium egg noodles


The Stock

1First, start by preparing the stock for the soup. Place the chicken and chicken broth in a large stockpot and set it over medium heat.

2Chop up 2 carrots, 2 stalks of celery, and 1 onion and add to the broth.

3Add the peppercorns, garlic, 2 sprigs of parsley, thyme, bay leaf, and enough water to just cover the chicken.

4Bring the broth to a boil, and then reduce heat to a simmer. Cook until the chicken is tender (roughly about 1 1/4 hours).

5Remove the chicken and place in a large bowl. Strain the broth with a fine sieve into a large bowl. Discard the vegetables.

The Soup

1Next, start making the soup itself. Skim any fat off the top of the broth and discard. Slice the remaining carrots, celery, onions, and leeks into 1/4-inch-thick pieces and set aside.

2Remove and discard the chicken skin and bones and cut the meat into 1/2-inch pieces, and set aside.

3Chop the remaining parsley leaves and set aside.

4Melt the butter in a large Dutch oven over medium heat. Add the vegetables and cook until the onions are translucent.

5Add the chicken, broth, salt, and pepper. Simmer the mixture until the vegetables are tender (roughly 1 hour).

6Add in the noodles and parsley and cook until the noodles are tender. Serve hot with fresh bread for dipping.

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