Homemade Chicken Noodle Soup

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Homemade Chicken Noodle Soup

Yield: 4-6

Author: BuzzFeed

Ingredients

Making The Broth

• Makes 4 to 5 cups shredded chicken and 8 cups chicken broth
• 2 stalks celery, quartered
• 1 large carrot, quartered
• 1 onion, quartered
• 1 head of garlic, halved horizontally
• 5 to 7 fresh parsley sprigs
• 8 to 10 thyme sprigs
• 2 bay leaves
• 10 to 15 peppercorns
• 2 teaspoons kosher salt
• 3 ½ to 4 pounds bone-in, chicken pieces, a mixture of dark and light meat 10 cups cold water

Making The Soup

• Serves 4 to 6
• ¼ cup olive oil
• 1 large onion, chopped
• 3 large carrots, sliced
• 4 stalks celery, chopped
• Kosher salt and black pepper
• 3 cloves garlic, chopped
• 8 cups chicken broth (see recipe above)
• 8 ounces egg noodles
• 4 to 5 cups coarsely shredded chicken (see recipe above)
• ½ cup chopped fresh parsley
• Parmesan, for serving

Instructions

Making The Broth

1. Put all the ingredients except the water in a large stock pot, with the chicken on top. Cover with the water, ensuring that the chicken is submerged. Bring to a boil and immediately reduce to a bare simmer. Cook until the chicken is cooked through, 30 to 35 minutes, skimming off and discarding any foam that rises to the top of the surface. Remove the chicken from the stock and set aside to cool slightly while you strain the stock through a fine-mesh strainer and discard the solids
2. Shred the chicken into bite-size pieces, discarding the skin. (You can save the bones to make more stock another time or discard them.)
3. At this point, you can make soup right away or refrigerate the chicken in an airtight container for up to 3 days. You can refrigerate the stock in an airtight container for up to 1 week, or freeze it for up to 2 months

Making The Soup

1. Heat the olive oil until shimmering over medium heat in a large soup pot. Add the onion, carrots, celery, and 1 teaspoon each salt and pepper. Cooking, stirring frequently, until the vegetables are very soft, about 15 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the stock and bring to a boil.
2. Add the noodles and cook 6 minutes, then add the chicken and cook about 2 minutes more, until the noodles are cooked through and the chicken is warmed through. Season to taste with salt and pepper, then stir in the parsley. Serve topped with Parmesan.