Chicken Noodle Soup

Ingredients

Core ingredients and quantities

• Chicken: 3–4 lb bone-in whole chicken or 2–3 lb bone-in thighs and breasts for richer broth.
• Aromatics: 2 large onions (quartered), 3 carrots (cut into 1" pieces), 3 celery stalks (cut into 1" pieces), 1 head garlic halved.
• Herbs & spice: 1 bay leaf, 6–8 sprigs fresh parsley, 4–6 sprigs thyme, 8–10 black peppercorns.
• Salt: 1.5–2 tsp kosher salt to start; adjust to taste as broth reduces.
• Noodles: 8 oz egg noodles or 6 oz long pasta (linguine/broad) depending on preference.
• Optional: 1 tbsp apple cider vinegar to help extract minerals from bones; butter or olive oil for sweated vegetables.

Ingredient selection tips

Choose bone-in chicken for gelatin-rich broth; leftover roast chicken works but add a cup of homemade or good-quality store broth to boost mouthfeel. Use medium-thick egg noodles for texture that holds in hot broth; fresh egg noodles cook faster and stay tender. Buy whole carrots and celery with leaves when possible—the leaves add aroma; reserve parsley stems for the stock and chop leaves at service. Use unsalted butter or a neutral oil to lightly brown vegetables if you prefer a deeper flavor; do not over-salt early because concentration changes during reduction. When using store-bought broth, choose low-sodium and increase by simmering with additional bones or a piece of raw chicken to add body and gelatin.

Gathering and prepping ingredients (Mise en place)

Mise en place for efficiency

Lay out all components before heating the pot: measure liquids, chop vegetables uniformly, and portion noodles separately.

Vegetable prep: Dice carrots into 1/2" rounds or 1" pieces for longer simmering; celery into similar-size pieces for even cooking; quarter onions rather than finely dice to maximize aroma extraction in the broth. Mince garlic but reserve some whole halves to roast on the stock for sweetness if desired.

Chicken prep: Pat chicken dry with paper towels to reduce splatter if roasting first; truss or leave whole for poaching. Reserve giblets for the stock or discard. For quicker shredding, poach chicken breasts gently until 160–165°F, then remove from liquid to finish carryover.

Equipment and portions: Use a 6–8 qt heavy-bottomed stockpot for clarity and heat control; have a fine-mesh skimmer and cheesecloth-ready for fat and sediment removal. Portion noodles into a separate bowl to stop them from absorbing broth before serving. When planning servings, estimate 1 to 1.5 cups of soup per adult portion with 2–3 oz of noodles per serving to prevent pasta overload.

Timing tip: Chop vegetables while water heats to reduce total active time and avoid overcooking aromatics; set a timer for each stage to maintain consistent texture across batches.

Preparing the broth

Building a clear, flavorful broth

Start with cold water to draw protein and gelatin from bones and connective tissue; cover chicken and bones with 12–14 cups cold water in a large stockpot. Add 1 tbsp apple cider vinegar to help extract minerals and gelatin; let the pot sit 20–30 minutes off heat before bringing to a simmer.

Gentle simmering: Bring to a slow simmer over medium heat; avoid rapid rolling boil that emulsifies fat and clouds the broth. Skim white foam and scum with a fine-mesh skimmer during the first 20–30 minutes for clarity. Maintain a low simmer and partially cover the pot to limit evaporation; simmer bone-in chicken or carcasses for 1.5–2 hours for a light stock, 3–4 hours for deeper gelatin concentration.

Aromatics schedule: Add hearty aromatics (onion quarters, carrot chunks, celery pieces, parsley stems, thyme sprigs, peppercorns, bay leaf) at the start so flavors infuse during the long simmer. Taste and season minimally during simmering—wait until reduction is close to final concentration before adding final salt.

Finishing the broth: Strain through a fine sieve or cheesecloth into a clean pot; press solids lightly to release liquid but avoid forcing sediment. Let the stock cool slightly, then refrigerate to allow fat to solidify for easy removal; skim and reserve fat for sautéing vegetables if desired. Degreasing improves clarity and mouthfeel, while a small amount of fat retained adds flavor and sheen.

Cooking and preparing the chicken

Best methods for tender, flavorful chicken

For the most gelatinous result, simmer a whole bird or bone-in pieces in the broth; remove when the thickest part reaches 165°F and allow 5–10 minutes carryover before shredding. For a quicker option, poach boneless breasts at a gentle simmer for 12–15 minutes depending on thickness, then rest and shred.

Shredding and texture control: Use two forks to shred warm chicken for irregular tender pieces that catch broth and noodles; if slices are preferred, carve across the grain for tenderness. Reserve dark meat pieces for richer mouthfeel and mix shredded dark and white meat to balance flavor and texture.

Roasted chicken option: Roast a whole chicken at 425°F for 45–60 minutes for caramelized flavor before finishing in the broth: roast for flavor, then simmer briefly to combine flavors—this gives deeper color and roast aroma but slightly less clear broth.

Safety and moisture: Rest cooked chicken 5–10 minutes to redistribute juices; check internal temperature with an instant-read thermometer to confirm 165°F. Remove skin and excess fat if clarity is desired, or retain some for richer mouthfeel. Reserve small pieces of chicken bones and skin for an additional batch of stock to avoid wasting flavor.

Cooking the soup: assembling and timing

Sequence for combining components

Bring strained broth back to a simmer before adding vegetables so they cook evenly without breaking down. Add carrots and celery first; simmer 8–12 minutes until approaching tenderness but still with a slight bite. Add shredded chicken during the last 3–5 minutes of vegetable cooking to warm through and allow flavors to marry.

When to add noodles: Add noodles only after vegetables have softened to avoid overcooking. For dried egg noodles, simmer 6–8 minutes until al dente; fresh noodles need 2–4 minutes. If serving later or storing, cook noodles separately to avoid them absorbing broth and becoming mushy.

Controlling starch and clarity: Rinse dried noodles briefly under hot running water before adding to remove excess surface starch, or cook separately and rinse to maintain broth clarity. If slight cloudiness appears, rest the soup and skim the surface; strained cooled stock reheated often clears further.

Final simmer and texture check: After adding noodles and chicken, simmer 1–2 minutes to blend flavors; avoid prolonged boiling. Taste for salt and acidity—add up to 1 tsp lemon juice or 1/4 tsp white vinegar to brighten if flavor feels flat. Keep heat low while serving to preserve noodle texture and chicken tenderness.

Noodle choices and cooking techniques

Selecting the right noodle and avoiding mush

Choose fresh egg noodles for silkier texture and faster cooking; choose wider dried egg noodles for heft. Long pasta such as thin spaghetti or linguine works when broken into shorter lengths. For gluten-free diets use brown rice or chickpea pasta, but monitor cooking time as they can become gummy.

Cooking separately vs in-soup: Cook noodles separately in salted water when planning leftovers or batch cooking; drain and toss with a teaspoon of oil to prevent sticking. Reserve a cup of hot broth to loosen before adding to serving bowls. Cooking noodles directly in the soup is fastest for immediate service but shortens shelf-life and leads to noodle expansion in stored soup.

Timing and doneness: Follow package times for dried noodles, subtracting 1–2 minutes to reach a firm al dente bite because noodles will continue to soften in hot broth. For fresh noodles watch closely—2–4 minutes is typical. Test one noodle from the center to ensure even doneness.

Portion guidance and starch control: Use 2–3 oz dried noodles per adult serving; add less if noodles accompany larger vegetable and protein portions. Rinse cooked noodles briefly under hot water to remove surface starch for clearer broth when cooking separately. If noodles absorb too much broth while resting, stir in hot stock to restore consistency right before serving.

Finishing touches, seasoning, and serving

Final seasoning and flavor balance

Taste for seasoning at the end: because broth reduces and concentrates, final salt adjustment should be made after adding chicken and noodles. Use fine sea salt or kosher salt; add in small increments and taste between additions. Brighten with acid—1 tsp lemon juice per quart will lift flavors without making the soup sour.

Herb timing and texture: Add hearty herbs like thyme during simmering; add chopped parsley leaves in the last minute or at service to retain fresh color and aroma. For a deeper herbal note, add parsley stems to the stock and discard before serving, reserving parsley leaves for garnish.

Fat and mouthfeel: For silkier texture, whisk in 1 tbsp butter off-heat just before serving or swirl in a teaspoon of good olive oil. To remove excess grease, refrigerate briefly and spoon off fat; alternatively, skim with a ladle.

Serving tips: Warm serving bowls before ladling to keep soup hot longer; ladle noodles and chicken first then spoon broth to maintain noodle texture. Offer lemon wedges, chopped fresh parsley, and freshly ground black pepper at the table. For family-style service, keep remaining broth hot on low heat and add noodles per-portion to prevent over-softening.

Storage, reheating, and FAQs

Storage and cooling best practices

Cool soup quickly to limit bacterial growth: transfer hot soup to shallow containers and refrigerate within 1–2 hours; dividing into 2–3 cup portions speeds cooling. Store refrigerated for 3–4 days. Freeze up to 3 months in airtight containers, leaving 1" headspace for expansion. For best texture, freeze broth and cooked chicken separately from noodles.

Reheating safely and preserving texture

Reheat gently on the stove over medium-low heat until steaming and reaching 165°F throughout; avoid boiling which breaks down chicken and overcooks noodles. Microwave in covered, vented containers and stir midway for even heating. If frozen, thaw overnight in the refrigerator or use the defrost microwave setting, then reheat on the stove. Add a splash of hot broth or water when reheating if the soup thickened or noodles absorbed liquid—adjust seasoning after adding liquid.

Make-ahead and batch-cook workflow

For batch cooking, cool and freeze broth in 2–4 cup portions; when ready to serve, defrost broth, add fresh-cut vegetables and simmer until tender, then add pre-cooked or freshly cooked chicken and freshly cooked noodles for best texture. Label containers with date and contents.

FAQs

Q: Can I use rotisserie chicken? Yes—use rotisserie chicken for quick assembly: reduce simmer time and add shredded rotisserie meat in the last 2–3 minutes to warm.

Q: How do I prevent cloudy broth? Start with cold water, simmer gently, and skim foam during the first 20–30 minutes; strain through fine mesh and refrigerate to remove fat.

Q: Can I freeze soup with noodles? Avoid freezing soup with noodles; freeze broth and chicken separately and add freshly cooked noodles when serving to preserve texture.

Q: How long to simmer bones for best flavor? Simmer chicken bones 3–4 hours for full gelatin extraction; use a longer low simmer for more body.

Q: Can I make this in a slow cooker or Instant Pot? Yes—use low 6–8 hours or high 3–4 hours in a slow cooker; in an Instant Pot use high pressure 30–45 minutes with natural release for rich stock, then finish vegetables and noodles on saute mode.