homemade chicken noodle soup

Homemade Chicken Noodle Soup

Our version of the ultimate feel-good food, Homemade Chicken Noodle Soup, is chock-full of seasonal vegetables like leeks, carrots, celery, and onions, as well as a whole chicken.


    • 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)


    1. Make 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.
    2. Make 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.