The Best Chicken Noodle Soup
Ingredients
- 5 medium carrots
peeled
- 5 large stalks celery
trimmed
- 1 large yellow onion
peeled and halved
- 3 pounds chicken leg quarters
about 4 legs
- 10 whole black peppercorns
- 2 sprigs rosemary
- 2 sprigs thyme
- 1 bay leaf
- 4 sprigs flat-leaf parsley
- Kosher salt and freshly ground black pepper
- 4 ounces wide egg noodles
about 4 cups
Directions
- 1
Add 3 of the carrots, 3 stalks of the celery, half the onion, the chicken, peppercorns, rosemary, thyme and bay leaf to a large stock pot. Separate the parsley leaves from the stems and reserve the leaves. Add the stems to the pot. Cover with 3 quarts water. Bring to a boil, then reduce to a simmer. Cook until the broth is golden and the chicken is cooked through, 40 to 50 minutes.
- 2
Use tongs to remove the chicken from the pot and put in a large bowl to cool. Strain the stock through a fine mesh sieve into a large bowl or other container. Discard the solids. Wipe out the stockpot and pour the strained broth back into the pot.
- 3
Cut the remaining 2 carrots diagonally into 1/4-slices. Cut the remaining 2 celery stalks into 1/2-inch slices. Dice the remaining half of the onion. Add the cut vegetables to the stock and simmer until tender, 15 to 20 minutes.
- 4
While the vegetables are cooking, bring a large pot of salted water to a boil over high heat. Cook the noodles until al dente, about 5 minutes, then drain and reserve.
- 5
When the chicken is cool enough to handle, remove the skin and tear the meat into bite-size pieces. Discard the bones and skin. Add the meat back to the pot along with the cooked noodles. Chop the reserved parsley leaves and add to the pot. Season with 1 tablespoon plus 2 teaspoons salt and some pepper and bring to a simmer to reheat.
The Best Chicken Noodle Soup
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About this Recipe
Craving a bowl of ultimate comfort that warms you from the inside out? This recipe for The Best Chicken Noodle Soup delivers that timeless, soul-soothing experience you remember, but with an unexpected twist that elevates every spoonful.
What makes this chicken noodle soup truly special is the thoughtful approach to flavor. Instead of a whole chicken, we lean on chicken leg quarters. This choice not only cuts down on cooking time, making it more accessible for busy weeknights, but the dark meat inherently provides a richer, more profound depth of flavor to the broth. Plus, the technique of using carrots, celery, and onion twice—first simmered whole for a foundational broth, then strained out and replaced with fresh, vibrant slices—ensures an unparalleled richness and clarity.
Expect a deeply satisfying soup with a beautifully clear, golden broth that hums with the savory notes of chicken, aromatic herbs like rosemary and thyme, and a subtle peppery warmth. The tender chicken leg quarters, having imparted all their goodness, remain moist and flavorful, complementing the soft, wide egg noodles. Each bite offers a comforting chew from the fresh, bright-tasting carrot and celery slices, creating a harmonious balance of textures and flavors that feels both familiar and refined.
While the recipe is perfect as written, you can easily adapt it to your pantry. If wide egg noodles aren't on hand, you can use other egg noodle varieties or even small pasta shapes like ditalini. For the fresh herbs, feel free to adjust the ratio of rosemary and thyme to your preference, or substitute with dried herbs in a pinch (use about one-third the amount of fresh). You could also add a pinch of dried bay leaf if you don't have fresh.
This is the quintessential comforting meal, perfect for a cozy night in, a nourishing lunch, or when you simply need a little extra warmth and care. Serve it simply, allowing its rich flavors to shine.