Homemade Chicken Noodle Soup

Name: Homemade Chicken Noodle Soup
Prep time: 30 min
Total time: 2 h 30 min
Yield: 16
Ingredients: 1 3 1/2 pound chicken, whole; 3 qt. low-sodium chicken broth; 6 carrots, peeled; 4 ribs 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 c. medium egg noodles (5 ounces)

Published: Dec 6, 2016

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Yields:

Prep Time:

30 mins

Total Time:

2 hrs 30 mins

Cal/Serv:

229

Our version of the ultimate feel-good food, Homemade Chicken Noodle Soup, is chock-full of seasonal vegetables like leeks, carrots, celery, and onions. Slowly cooking a whole chicken, fragrant herbs, and fresh vegetables in chicken broth rather than water imparts a rich flavor to this soup.

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Ingredients

1 3 1/2 pound chicken, whole
3 qt. low-sodium chicken broth
6 carrots, peeled
4 ribs 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 cups medium egg noodles (5 ounces)

Directions

1. Step 1Make the stock: Place the chicken and chicken broth in a large stockpot and set it over medium heat. Roughly chop 2 carrots, 2 celery ribs, and 1 onion and add to the broth. Add the peppercorns, garlic, 2 sprigs of parsley, thyme, bay leaf, and enough water to just cover the chicken. Bring the broth to a boil, reduce heat to a simmer, and cook until the chicken is very tender—about 1 1/4 hours—skimming the surface periodically. Remove the chicken and place in a large bowl. Strain the broth through a very fine sieve into a large, clean bowl or stockpot. Discard the vegetables.
2. Step 2Make the soup: Skim any fat off the top of the strained broth and discard. Slice the remaining carrots, celery, onions, and leeks into 1/4-inch-thick pieces and set aside. Remove and discard the skin and bones from the chicken, cut meat into 1/2-inch pieces, and set aside. Chop the remaining parsley leaves and set aside. Melt the butter in a large Dutch oven over medium heat. Add the vegetables and cook until the onions are translucent—about 7 minutes. Add the chicken, the reserved broth, salt, and pepper. Simmer the soup until the vegetables are tender—about 1 hour. Stir in the egg noodles and parsley and cook until the noodles are tender—about 10 more minutes. Serve hot.

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