Skip Nav
Cooking Basics
The 1 Thing I Learned in Italy That Changed the Way I Cook
Holiday Food
Pecan Pie Cookies For When You Don't Want to Bother With Crust
Fast and Easy
This Avocado Dressing Transforms Humdrum Salad Greens Into Something Spectacular

Easy and Expert Recipes For Classic Chicken Noodle Soup

Chicken Noodle Soup Two Ways — Beginner and Expert

Every year, I try my hardest not to get sick during cold season, but inevitably I always do. This month, it hit me hard, and I spent a lot of time drinking lemon honey water. I craved mostly refrigerated Cuties and classic chicken noodle soup by the bucket. I keep two recipes handy: a super-easy one for me to make when I really only want to be in bed, and a ridiculously therapeutic one that's made from scratch. Warm yourself or a loved one with either soup when you

.

Beginner Classic Chicken Noodle Soup

Beginner Classic Chicken Noodle Soup

Easy Recipe For Classic Chicken Noodle Soup

Ingredients

  1. 4-1/2 cups chicken broth
  2. 1 cup chopped onion (1 large)
  3. 1 cup sliced carrot (2 medium)
  4. 1 cup sliced celery (2 stalks)
  5. 1 teaspoon dried basil, crushed
  6. 1 teaspoon dried oregano, crushed
  7. 1/4 teaspoon ground black pepper
  8. 1 bay leaf
  9. 1-1/2 cups dried medium egg noodles
  10. 2 cups chopped cooked chicken

Directions

  1. In a 3-quart saucepan combine broth, onion, carrot, celery, basil, oregano, pepper, and bay leaf. Bring to boiling; reduce heat.
  2. Simmer, covered, for 5 minutes.
  3. Stir in uncooked noodles. Return to boiling; reduce heat.
  4. Simmer, covered, for 8 to 10 minutes or until noodles are tender but still firm and vegetables are just tender. Discard bay leaf. Stir in chicken; heat through.

Makes 4 main dish servings.

Expert Classic Chicken Noodle Soup

Expert Classic Chicken Noodle Soup

Expert Recipe For Classic Chicken Noodle Soup

Ingredients

  1. One 3-pound chicken, neck reserved
  2. 3 1/2 quarts water
  3. 4 carrots—2 coarsely chopped, 2 sliced 1/4 inch thick
  4. 4 celery ribs—2 coarsely chopped, 2 sliced 1/4 inch thick
  5. 1 unpeeled onion, quartered
  6. 1 large unpeeled garlic clove, smashed
  7. 1 teaspoon whole black peppercorns
  8. 1 large fresh bay leaf
  9. 6 parsley sprigs
  10. 2 thyme sprigs
  11. Kosher salt
  12. 1/2 pound thin egg noodles
  13. 1/4 cup finely chopped flat-leaf parsley

Directions

  1. In a stockpot, combine the chicken and neck, water, chopped carrots and celery, onion, garlic, peppercorns and herbs; bring to a boil.
  2. Cover partially and simmer over low heat for 30 minutes.
  3. Transfer the chicken to a plate. Discard the skin. Pull the meat off the bones, cut into 1/2-inch pieces and refrigerate.
  4. Return the bones to the pot. Simmer for about 1 hour.
  5. Strain the broth into a bowl and rinse out the pot. Return the broth to the pot and boil until reduced to 8 cups, 30 minutes. Season with salt.
  6. Add the sliced carrots and celery to the broth, cover and simmer until just tender, 12 minutes.
  7. In a saucepan of boiling salted water, cook the noodles; drain and cool under running water.
  8. Add the noodles, chicken and parsley to the pot and bring to a simmer. Serve hot.

Serves 6.

52 Weeks of Baking: Pecan Pie Cookies
Enchilada Casseroles Recipes
Avocado Dressing Recipe
Recipes Using Puff Pastry
From Our Partners
Latest Food
All the Latest From Ryan Reynolds