Classic Chicken Noodle Soup
A proper chicken soup is less about the recipe and more about the rhythm of the pot. By starting with a whole bird rather than parts, you get a broth that coats the back of a spoon and feels substantial enough to stand alone.
Patience creates the clarity.
Do not rush the initial simmer; a hard boil will cloud your broth forever. Use a large heavy-bottomed stockpot to maintain consistent heat.
- 8-quart stockpot
- fine-mesh skimmer or large spoon
- tongs
- fine-mesh sieve
What goes in.
- 1 (4 lb)whole chicken, giblets removed
- 3 largecarrots, peeled and sliced into rounds
- 3 stalkscelery, sliced into 1/2-inch pieces
- 2 largeyellow onions, peeled and quartered
- 1 headgarlic, halved horizontally
- 4 sprigsfresh thyme
- 1 bunchfresh parsley, stems tied together
- 8 ozwide egg noodles
- to tastekosher salt and black peppercorns
Skimming the Scum
During the first 20 minutes of simmering, grey foam will rise to the surface. Use your spoon to lift and discard this foam repeatedly until the broth surface remains clear.
The method.
Construct the base
Place the chicken, onions, garlic, parsley stems, thyme, and a tablespoon of peppercorns in the stockpot. Cover with cold water by two inches.
The long simmer
Bring to a bare simmer over medium heat. Skim the surface foam as directed. Partially cover the pot and cook for 90 minutes until the chicken is falling off the bone.
Strain and pull
Remove the chicken to a tray. Strain the broth through a fine-mesh sieve into a clean pot, discarding the boiled vegetables and aromatics. Shred the chicken meat, discarding skin and bones.
Build the soup
Bring the strained broth back to a simmer. Add the fresh sliced carrots and celery. Cook until tender, about 10 minutes.
Finish and serve
Stir in the egg noodles and the shredded chicken. Simmer until the noodles are al dente, about 6-8 minutes. Season aggressively with salt before serving.
Other turns to take.
Lemon-Herb
Stir in the zest of one lemon and a handful of chopped fresh dill immediately before serving to brighten the profile.
Root-Heavy
Add parsnips or diced potatoes along with the carrots for extra body.
When it doesn't go to plan.
Salt the broth in stages; the liquid reduces as it simmers, so hold off on the final seasoning until the very end.
If the broth feels too thin, remove the lid for the final 30 minutes of the initial simmer to encourage reduction.
Cook noodles separately if you plan on leftovers; otherwise, the noodles will soak up all the broth in the fridge.
The ones that keep coming up.
Can I use chicken breasts instead?
You can, but you will lose the depth and body provided by the bones and skin. If using breasts, supplement with high-quality store-bought chicken stock instead of water.
Why does my broth look cloudy?
Cloudiness usually comes from boiling the chicken too hard. Keep it at a gentle bubble where the surface ripples but does not churn.
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