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Old-Fashioned Chicken Noodle SoupOld-Fashioned Chicken Noodle Soup
Old-Fashioned Chicken Noodle Soup

Old-Fashioned Chicken Noodle Soup

Simmering a whole chicken in broth gives your soup a much richer, soul-satisfying flavor. Plus, the meat falls off the bone and stays juicy and tender. Make the broth 1 day ahead to reduce meal prep stress.
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Old-Fashioned Chicken Noodle Soup
Old-Fashioned Chicken Noodle Soup
0
Servings6
Cook Time45 Minutes
Ingredients
FOR THE CHICKEN BROTH: 2 - 32-ounce cartons low-sodium chicken broth
1 - 3.5-pound whole chicken, cut into 8 pieces
FOR THE SOUP: 1 recipe chicken broth (see above)
1/2 cup chopped onion
2 carrots, sliced
2 stalks celery, sliced
8 ounces dried egg noodles
1/2 cup finely chopped fresh parsley
Salt, to taste
Pepper, to taste
Directions
  1. FOR THE CHICKEN BROTH: Combine broth and chicken pieces in a heavy large pot. Bring to a boil. Cover partially, and simmer until chicken cooks through, about 20 minutes.
  2. Using tongs, transfer chicken to large bowl. Cool chicken and broth slightly.
  3. Discard skin and bones from chicken. Cut chicken meat into bite-sized pieces and reserve. Can be prepared one day ahead.
  4. Cover chicken meat and broth separately and refrigerate.
  5. FOR THE SOUP: Spoon fat off top of chicken broth.
  6. Bring reserved broth to a boil. Reduce heat to simmer. Add onion, carrots and celery. Simmer until vegetables soften, 12-15 minutes.
  7. Stir in noodles and parsley; simmer 5 minutes. Add reserved chicken meat and heat through, about 4-5 minutes.
  8. Season soup with salt and pepper, to taste.
0 minutes
Prep Time
45 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
FOR THE CHICKEN BROTH: 2 - 32-ounce cartons low-sodium chicken broth
L&B Organic Low Sodium Chicken Broth
L&B Organic Low Sodium Chicken Broth, 32 Ounce
Deal
$3.99 was $4.79$0.12/oz
1 - 3.5-pound whole chicken, cut into 8 pieces
Bell & Evans 8 Piece Cut Up Chicken
Bell & Evans 8 Piece Cut Up Chicken, 3.75 Pound
Deal
$18.71 avg/ea was $22.46 avg/ea$4.99/lb
FOR THE SOUP: 1 recipe chicken broth (see above)
Not Available
1/2 cup chopped onion
Yellow Onions
Yellow Onions, 0.5 Pound
$1.15 avg/ea$2.29/lb
2 carrots, sliced
Fresh Whole Carrots Bagged
Fresh Whole Carrots Bagged, 2 Pound
$2.49$1.25/lb
2 stalks celery, sliced
Fresh Celery
Fresh Celery, 1 Each
$2.99
8 ounces dried egg noodles
Creamette Wide Egg Noodles
Creamette Wide Egg Noodles, 12 Ounce
$3.29$0.27/oz
1/2 cup finely chopped fresh parsley
Italian Flat Leaf Parsley Bunch
Italian Flat Leaf Parsley Bunch, 1 Each
$1.99
Salt, to taste
Morton Fine Sea Salt
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
Pepper, to taste
L&B Cracked Black Pepper
L&B Cracked Black Pepper, 1.7 Ounce
$6.89$4.05/oz

Directions

  1. FOR THE CHICKEN BROTH: Combine broth and chicken pieces in a heavy large pot. Bring to a boil. Cover partially, and simmer until chicken cooks through, about 20 minutes.
  2. Using tongs, transfer chicken to large bowl. Cool chicken and broth slightly.
  3. Discard skin and bones from chicken. Cut chicken meat into bite-sized pieces and reserve. Can be prepared one day ahead.
  4. Cover chicken meat and broth separately and refrigerate.
  5. FOR THE SOUP: Spoon fat off top of chicken broth.
  6. Bring reserved broth to a boil. Reduce heat to simmer. Add onion, carrots and celery. Simmer until vegetables soften, 12-15 minutes.
  7. Stir in noodles and parsley; simmer 5 minutes. Add reserved chicken meat and heat through, about 4-5 minutes.
  8. Season soup with salt and pepper, to taste.