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Our version of the ultimate feel-good food, Homemade Chicken Noodle Soup, is chock-full of seasonal vegetables like leeks, carrots, celery, and onions. Slowly cooking a whole chicken, fragrant herbs, and fresh vegetables in chicken broth rather than water imparts a rich flavor to this soup. 

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Yields: 16

Prep Time: 30 mins

Total Time: 2 hrs 30 mins

Cal/Serv: 229

Ingredients

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  • 1

    3 1/2 pound chicken, whole

  • 3 qt.

    low-sodium chicken broth

  • 6

    carrots, peeled

  • 4

    ribs celery, ends trimmed

  • 3

    medium onions, peeled

  • 5

    black peppercorns

  • 1

    clove garlic, crushed

  • 10

    sprigs parsley

  • 2

    sprigs thyme

  • 1

    bay leaf

  • 2 tbsp.

    unsalted butter

  • 4

    leeks, tops and root ends removed

  • 1 tsp.

    salt

  • 1 tsp.

    fresh-ground pepper

  • 3 c.

    medium egg noodles (5 ounces)

Directions

  • Step 1Make the stock: Place the chicken and chicken broth in a large stockpot and set it over medium heat. Roughly chop 2 carrots, 2 celery ribs, and 1 onion and add to the broth. Add the peppercorns, garlic, 2 sprigs of parsley, thyme, bay leaf, and enough water to just cover the chicken. Bring the broth to a boil, reduce heat to a simmer, and cook until the chicken is very tender—about 1 1/4 hours—skimming the surface periodically. Remove the chicken and place in a large bowl. Strain the broth through a very fine sieve into a large, clean bowl or stockpot. Discard the vegetables.
  • Step 2Make the soup: Skim any fat off the top of the strained broth and discard. Slice the remaining carrots, celery, onions, and leeks into 1/4-inch-thick pieces and set aside. Remove and discard the skin and bones from the chicken, cut meat into 1/2-inch pieces, and set aside. Chop the remaining parsley leaves and set aside. Melt the butter in a large Dutch oven over medium heat. Add the vegetables and cook until the onions are translucent—about 7 minutes. Add the chicken, the reserved broth, salt, and pepper. Simmer the soup until the vegetables are tender—about 1 hour. Stir in the egg noodles and parsley and cook until the noodles are tender—about 10 more minutes. Serve hot.
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