Chicken Noodle Soup

Pantry To Table

This classic soup is hearty, homey, filling and so delicious!

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Prep Time 10

Cook Time 1 30

Cool Time 45

Total Time 2 25

Course dinner, Main Course, Soup

Cuisine American

Servings

Calories 599 kcal

Ingredients

For the stock and chicken:

1 (3-4) pound whole chicken, rinsed, giblets removed
2 carrots, chopped
3 celery ribs with leaves, chopped
1 large onion, chopped
1 tablespoon whole black peppercorns
3 dried bay leaves
8 sprigs Italian parsley
2 teaspoons kosher salt
fresh water, to cover chicken

For the soup:

1 tablespoon extra-virgin olive oil
4 medium carrots, sliced
3 celery ribs, sliced
1/2 cup yellow onion, diced
3 garlic cloves, smashed and minced
3 cups dried noodles, see Notes
6 cups chicken stock, lower sodium if store-bought
4 cups shredded chicken
kosher salt, to taste
freshly-cracked black pepper, to taste

Instructions

Place all the ingredients for the chicken stock in a large stockpot (at least an 8-quart) with a lid. Pour enough water to cover the chicken by a couple of inches. Place the lid on the pot and bring the water to a boil over high heat.
Once the water is beginning to boil, remove the lid or prop it a little to prevent spilling, if necessary. Lower the heat to medium-high and gently boil until the chicken is cooked through and a digital thermometer inserted into the thickest part reads 165 degrees.
Carefully remove the chicken from the pot and place in a shallow dish, like a 9x13” pan, until it is cool enough to handle and remove all the meat. Allow the stock in the pot to cool also while the chicken is cooling.
Place the cheese cloth inside a colander and place the colander inside a large enough bowl to hold the stock. Another stock pot, Dutch oven, or large bowl would be good. Carefully strain the stock through the cheese cloth, and discard all the solids. They have given their all.
Shred the meat from the chicken; set aside.
Wipe out the stock pot if necessary so it is clean to make the chicken noodle soup.
Heat the oil in the stock pot over medium-high heat until shimmering. Add the carrots, celery, and onion, and sauté until just softened. Add the garlic and stir for about 30 seconds.
Maintaining the heat, add 6 cups of the stock to the vegetables. Feel free to add more of the stock to your soup if you would like. Any remaining stock can be refrigerated or frozen for another later use. Add salt and pepper to taste and bring to a gentle boil.
Add the noodles and cook according to the package directions.
Add the shredded chicken, taste for seasoning, and adjust as desired. Serve very warm.

Notes

The nutritional calculator only accounts for the two teaspoons listed in the stock ingredient list. Please, calculate for yourself if necessary for more salt content.

You can use a store-bought rotisserie chicken instead of cooking your own, but you may need to purchase chicken stock also since you are not making your own.

Noodles… Egg noodles are perfect for Chicken Noodle Soup. If you can’t find them, you can use just about any small to medium pasta here. I would steer from longer noodles, simply for ease of getting onto your spoon.

Using fresh ingredients instead of frozen (carrots, etc.) makes a difference in flavor. I highly recommend you use fresh carrots, celery, etc. for the stock and the soup.

Times and servings are approximate.

You can cook your chicken and stock in a pressure cooker or slow cooker (instead of stovetop), but your cooking time will change.
Slow cooker method: Place the chicken and all the stock ingredients in a slow cooker. Cover and cook for 6 hours on high or 8 hours on low, or until the chicken is cooked through, reading 165 degrees on a digital thermometer. Remove the chicken and allow it to sit uncovered until cool enough to remove the meat. Strain the stock through cheesecloth.

Pressure cooker/Instant Pot method: Be sure your pressure cooker is large enough to hold the chicken, vegetables, and enough water to cover by 2 inches. Place all the ingredients in the pressure cooker, cover and lock the lid into place. Over high heat, set the valve to high pressure. When the indicator lets you know it’s come to pressure, set a timer for 60 minutes. NOTE - cook times will vary with the size of your chicken and pressure cooker. Please, adjust as needed.

Nutrition Facts

Chicken Noodle Soup

Amount per Serving

Calories

599

% Daily Value*

Fat

22.5

Saturated Fat

6.2

Trans Fat

0.1

Polyunsaturated Fat

1.4

Monounsaturated Fat

2.4

Cholesterol

155.8

Sodium

592.9

Potassium

563.1

Carbohydrates

Fiber

Sugar

3.1

Protein

33.3

Vitamin C

3.2

Calcium

60.6

Iron

4.6

* Percent Daily Values are based on a 2000 calorie diet.

Keyword homemade soup, chicken noodle soup, egg noodles, comforting soup

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