Old Fashioned Chicken Noodle Soup

There’s something incredibly comforting about a bowl of Old Fashioned Chicken Noodle Soup. It takes me back to snowy afternoons spent gathered around the kitchen table, where the aroma of simmering broth filled the house and warmed our hearts. This soup is more than just a meal; it’s a symbol of home, love, and the healing properties of good food. When I was a child, my grandmother would make this soup whenever someone was feeling under the weather, and it always seemed to bring a smile back to our faces. Now, as I prepare this recipe for my own family, I feel a connection to those moments, knowing that I can offer them the same comfort and warmth. The delicious blend of tender chicken, nourishing vegetables, and hearty noodles come together to create a dish that is not only delicious but also a true labor of love.

What’s In This Old Fashioned Chicken Noodle Soup

The ingredients in this Old Fashioned Chicken Noodle Soup are simple yet come together to create a hearty and nourishing meal. The key players here are the tender pieces of chicken and the combination of fresh vegetables, which provide flavor and texture. Each component works in harmony, enhancing the overall experience of the soup.

• 2 lb chicken pieces, bone-in, skin-on: This classic choice infuses the broth with rich flavor and depth.
• 2 bay leaves: These add a subtle earthiness that complements the other ingredients.
• 1 small onion, halved: Onions are foundational in many recipes, providing sweetness and depth.
• 2 garlic cloves, pierced: Garlic not only enhances the flavor but also brings a comforting quality to the soup.
• 1 tsp dried thyme: An aromatic herb that pairs beautifully with chicken and adds complexity.
• 5 quarts water: The base for our flavorful broth.
• 12-16 oz egg noodles: These noodles are hearty and will soak up the delicious flavors of the soup.
• 3 celery sticks, finely diced: Celery adds crunch and a fresh taste to each bite.
• 2 large carrots, quartered and thinly sliced: Carrots bring sweetness and color, making the soup visually appealing.
• 1 medium onion, finely diced: Adds more flavor and texture to the mix.
• 1 tbsp sea salt, or to taste: Essential for enhancing all the flavors in the soup.
• 1/4 tsp black pepper, or to taste: Adds a subtle spice that rounds out the flavor profile.
• 4 tbsp fresh parsley, chopped: For a fresh, vibrant finish.
• 4 tbsp fresh dill, chopped: Adds a delightful herbaceous note that brightens the dish.

Recipe Steps for Old Fashioned Chicken Noodle Soup

Making this Old Fashioned Chicken Noodle Soup is a delightful journey through aromas and flavors. Each step is simple yet rewarding. Follow along to create this heartwarming dish that’s perfect for any occasion.

1. First, separate the chicken into pieces, making sure to leave the skin on. Trim excess fat to ensure a cleaner broth.
2. Using a heavy knife, chop the chicken along the bones to expose the marrow, which enriches the broth. This step is crucial for developing deep flavors.
3. In a large soup pot, combine the pieces of chicken, halved onion, bay leaves, pierced garlic cloves, and dried thyme. Add water and bring to a boil over medium-high heat.
4. As the mixture comes to a boil, use a large spoon to remove any foam that rises to the top. This helps keep the broth clear.
5. Once boiling, reduce the heat to low and let it simmer, partially covered, for about 1 and a half hours. The goal is a barely bubbling pot where the chicken becomes tender and the broth develops rich flavors.
6. After the cooking time, remove the chicken pieces. Allow them to cool slightly, then separate the meat from the bones, discarding the bones.
7. Cover the shredded chicken with foil to keep it warm and moist while you prepare the broth.
8. Strain the broth through a fine sieve lined with a paper towel into a large heat-proof bowl, discarding the solids. This will ensure a clear and flavorful broth.
9. Rinse the empty pot, then return it to medium heat. Add olive oil and sauté the finely chopped celery, thinly sliced carrots, and diced onion. Sauté for about 5 minutes, until the vegetables are softened and fragrant.
10. Return the strained broth to the pot. Season with sea salt and black pepper, stirring to combine. Bring it to a light boil, cooking for another 15 minutes.
11. Finally, add the shredded chicken and egg noodles. Cook until the noodles are tender, following the package instructions—mine took about 20 minutes.
12. Turn off the heat and stir in the chopped parsley and dill. Ladle the soup into warm bowls and serve immediately.

Ways to Adapt This Recipe

The beauty of the Old Fashioned Chicken Noodle Soup lies in its flexibility. Here are some tips on how you can adapt this recipe to suit your tastes or dietary needs.

• Vegetable Variations: Feel free to add other vegetables like peas or spinach for added nutrition and color.
• Gluten-Free Option: Substitute egg noodles with gluten-free noodles or rice to accommodate dietary restrictions.
• Herb Infusion: Experiment with fresh herbs like thyme, rosemary, or basil to give the soup a unique twist.
• Spicy Kick: For those who enjoy a little heat, add red pepper flakes or a dash of hot sauce to the broth when seasoning.
• Rotisserie Chicken: If you’re short on time, using pre-cooked rotisserie chicken can speed up the process without sacrificing flavor.

Accompaniments for Old Fashioned Chicken Noodle Soup

Serving the Old Fashioned Chicken Noodle Soup is all about creating a warm and inviting atmosphere. Here are some ideas for sides and occasions to pair with this comforting dish:

• Crusty Bread: A loaf of fresh crusty bread is perfect for dipping and complements the soup beautifully.
• Garden Salad: A light salad with mixed greens and a tangy vinaigrette can balance the richness of the soup.
• Sandwich Pairing: Serve with a hearty sandwich like grilled cheese or a turkey club for a satisfying meal.
• Cozy Dinner Setting: This soup is perfect for family dinners, especially on chilly winter evenings.
• Meal Prep Friendly: Consider making a large batch to enjoy throughout the week, making weeknight dinners a breeze.
• Seasonal Serving: Ideal for holiday gatherings or even casual get-togethers with friends, always a hit!

FAQ

Conclusion

The Old Fashioned Chicken Noodle Soup is a timeless classic that brings warmth and comfort to any table. With its rich flavors and heartwarming ingredients, it’s perfect for family gatherings or a cozy night in. I encourage you to try making this soup, and I promise it will fill your home with delightful aromas and create lasting memories around the dinner table.

Old Fashioned Chicken Noodle Soup

The ultimate comfort food, Old Fashioned Chicken Noodle Soup is a hearty and nourishing dish that warms you from the inside out. Packed with tender chicken, fresh vegetables, and flavorful noodles, it’s the perfect solution for any cold day. You’ll want to make this easy weeknight dinner tonight!

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Prep Time 20 minutes mins

Cook Time 2 hours hrs 10 minutes mins

Total Time 2 hours hrs 30 minutes mins

Servings: 12 servings

Course: Dinner, Soups

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 2 lb chicken pieces bone-in, skin-on
• 2 bay leaves
• 1 small onion halved
• 2 garlic cloves pierced
• 1 tsp dried thyme or 2 sprigs fresh thyme
• 5 Quarts water
• 12-16 oz egg noodles keep in mind they expand as they cook
• 3 celery sticks finely diced
• 2 large carrots quartered and thinly sliced
• 1 medium onion finely diced
• 1 Tbsp sea salt or to taste
• 1/4 tsp black pepper or to taste
• 4 Tbsp fresh parsley chopped
• 4 Tbsp fresh dill chopped

Equipment

• Large Pot
• Saucepan
• Skillet
• Frying Pan
• Wooden Spoon
• Cutting Board
• Chef's Knife

Method

 

1. Separate chicken into pieces (wings, drums, etc) leaving the skin on and trim chicken pieces of excess fat. Next use a heavy knife to cut/chop the chicken along the center of the bones to expose bone marrow and release the iron-rich good stuff into the broth.
2. In a large soup pot (at least 8 Qt pot), combine chicken pieces with halved onion, 2 bay leaves, 2 pierced garlic cloves and 1 tsp dried thyme. Add 5 quarts water and bring to a boil. Using a large spoon, remove and discard any foam that rises to the top. Reduce heat to a low simmer and cook partially covered for 1 and a half hours. It should be barely bubbling. The chicken meat will be tender and broth will be infused with chicken flavor.
3. Remove chicken pieces and once they are cool enough to handle, separate the meat from the bones (you'll be putting the meat back into the soup later). Discard bones. Cover meat with foil or a lid to keep it from drying out.
4. Strain the broth into a large heat-proof bowl over a sieve lined with a large paper towel.
5. Rinse the now empty pot, and place back over medium heat. Add 2 Tbsp olive oil and sauté 3 finely chopped celery sticks, 2 thinly sliced carrots and 1 finely diced onion. Saute over medium heat for 5 minutes or until vegetables are softened.
6. Add chicken broth back to pot and salt and pepper to taste. I added at least 1 Tbsp sea salt and about 1/4 tsp pepper. Bring to a light boil and continue cooking another 15 minutes.
7. Add shredded chicken and egg noodles and continue cooking until noodles are cooked through (check the cooking time on your noodles - mine took 20 min).
8. Turn off heat and stir in fresh parsley and dill. Ladle into warm soup bowls.

Notes

• Use chicken drum sticks, thighs, wing, neck, or a whole small chicken: This allows for even more flavor and variety in your soup.

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Meet Simone Patel

Food is the ultimate connector, and I approach every recipe with the host in mind. I focus on creating meals that scale well for crowds and make entertaining effortless. I cooked and tested this meal to ensure it holds up beautifully from the stove to the serving platter, ready for your guests.