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Chicken Noodle Soup, Done Right

Classic chicken noodle soup with clear broth, chicken, carrots, celery, and egg noodles in a white bowl.
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This chicken noodle soup is made the way it should be—starting with a whole chicken gently simmered into a rich, flavorful broth. Tender egg noodles are cooked separately, then combined with carefully handled vegetables and perfectly cooked chicken for a soup that’s comforting, balanced, and deeply satisfying. No shortcuts, no gimmicks—just a classic, done right.

Ingredients

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For the Broth

  • 1 whole chicken (4–5 pounds)
  • 1 large yellow onion
  • 3 medium carrots
  • 3 celery stalks, plus leaves if available
  • 4 garlic cloves
  • 4 sprigs fresh thyme
  • 1 small handful fresh parsley stems
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • 12 cups cold water

For the Soup

  • Reserved cooked chicken meat (both white and dark)
  • 2 medium carrots
  • 2 celery stalks
  • 1/2 medium yellow onion
  • 1 1/2–2 teaspoons kosher salt, to taste
  • 1/2 teaspoon freshly ground black pepper, to taste

For Serving

  • 8 ounces egg noodles (Amish-style or homemade preferred)
  • 2 tablespoons chopped fresh parsley
  • Optional: 1-2 teaspoons chopped fresh dill
  • Optional: lemon wedges or a few drops of fresh lemon juice

Instructions

Make the Broth

  1. Prepare the chicken for the broth and place all the pieces in a large stockpot along with the onion (quartered), carrots and celery (roughly chopped), garlic, and peppercorns. Bundle the thyme, parsley stems, and bay leaves with butcher’s twine and add them to the pot. Pour in cold water until everything is just submerged—no more than needed.
  2. Bring the pot to a gentle simmer over medium heat. Do not boil. Skim off any foam that rises to the surface during the first 20–30 minutes.
  3. Once the broth is gently simmering, adjust the heat to maintain a steady, quiet simmer. Cook uncovered for about 30 minutes, skimming occasionally as needed.
  4. After 30 minutes, remove the chicken breasts from the pot and set them aside to cool. Leave the remaining chicken in the broth and continue simmering.
  5. Continue cooking the broth for another 45–60 minutes, maintaining a gentle simmer, until the dark meat is tender and the broth has developed body and depth.
  6. Remove the remaining chicken from the pot and set aside to cool. Strain the broth through a fine-mesh strainer into a clean pot, discarding the solids.  (See the Timing Note below for the two-day option.)

Make the Soup

  1. Prep the soup vegetables by peeling and chopping them into bite-sized pieces.
  2. Taste the broth and season lightly with salt. The final seasoning will come later.
  3. Add the soup vegetables (carrots, celery, and onion) to the strained broth. Simmer gently for 15–20 minutes, until just tender.
  4. While the vegetables cook, remove the skin and bones from the chicken, then cut the meat into bite-sized pieces, keeping the white and dark meat together.
  5. Return the chicken to the pot and simmer gently for 5–10 minutes, just until warmed through.
  6. Season the soup with additional salt and black pepper to taste.
  7. Cook the egg noodles separately according to package directions. Drain well.
  8. To serve, add cooked noodles to each bowl and ladle the hot soup over the top. Finish with fresh parsley and, if desired, a small amount of dill or a light squeeze of lemon.

Notes

  1. Timing Note: To make this soup over two days, stop after the broth has been made. Let the broth cool, then refrigerate it for several hours or overnight. When ready to finish the soup, skim off any excess fat, reheat the broth gently, and continue making the soup.

Find it online: https://foodienoise.com/chicken-noodle-soup-done-right/