A bowl of hot chicken soup is a soul-satisfying treat no matter what the season. We've been making this chicken noodle soup recipe for years and it's a family favorite thanks to the rich flavor we get from roasting our chicken thighs and drumsticks before simmering them with aromatics to make the stock. For the finished soup, we add a fresh batch of vegetables along with diced tomatoes and broad egg noodles.
Chicken Noodle Soup Recipe
For the stock:
4 lbs chicken thighs and drumsticks (bone-in)
2 carrots, cut into thirds
2 stalks of celery, leaves attached, cut into thirds
1 medium yellow onion, quartered (washed, but unpeeled)
1 core from a small head of cabbage
2 or 3 cloves of garlic, smashed (unpeeled)
1 teaspoon salt
10 whole peppercorns
4 sprigs parsley
10 cups water
To finish the soup:
8 cups homemade chicken stock
2 to 3 cups cooked chicken, shredded
2 carrots, peeled and sliced
2 stalks celery, peeled and sliced
1/2 small head of cabbage, thinly sliced
1 can (15-ounce) diced tomatoes, undrained
1/4 cup fresh parsley, chopped
8 ounces broad egg noodles, cooked and drained
Make the stock:
Preheat the oven to 425°F and season the chicken liberally with salt and pepper. Arrange in a shallow, foil-lined pan and roast until nicely browned, 20 to 25 minutes.
Combine the carrots, celery, onion, cabbage core, garlic, salt, peppercorns, parsley and water in a large pot. Add the chicken along with any juices that have accumulated in the pan and bring the mixture to a rapid simmer over medium-high heat.
Skim off and discard the white froth that rises to the surface over the first 8 to 10 minutes of cooking time, then reduce the heat to medium-low, cover and simmer slowly for 1-1/2 to 2 hours.
Using a large slotted spoon, remove the solids from the pot. Discard the aromatics and transfer the chicken to a cutting board. Discard the fat, skin and bones from the chicken and using your fingers, shred the meat into small pieces and refrigerate until you're ready to finish the soup.
Strain the stock through a fine-mesh strainer. You should end up with about 8 cups.
If you're going to use the stock right away, skim the fat from the top with a spoon, otherwise, let it cool to room temperature, then refrigerate in covered containers. Once chilled, the fat will solidify on the top of the stock and can easily be discarded.
Properly stored stock can be kept up to 3 days in the refrigerator, 3 months in the freezer. Always bring stock that's been stored to a boil for a minute or two before using it in a recipe.
Finish the soup:
Bring the chicken stock to a simmer in a large pot over medium heat. Add the cooked chicken, carrots, celery, cabbage and tomatoes.
Season to taste with salt and freshly ground pepper. Cover and cook until the carrots are tender, 20 to 30 minutes. Add the parsley and remove from the heat.
To serve, place a portion of egg noodles into individual bowls and ladle the soup on top. Serve with slices of crusty bread and butter.
Our best0ever chicken stock begins with wings, which have a high skin-to-meat ratio. Browning the wings results in lots of caramelized nooks and crannies that imbue the stock with a deep, savory flavor.
Depending on how well-stocked your butcher counter is, you may need to buy larger quantities of the brisket and short ribs, but both cuts freeze incredibly well for future use. This recipe can also be easily doubled.