Go Back

Chicken Noodle Soup

Chicken noodle soup with a slow-simmered, deep golden broth and wide egg noodles. Whole chicken pieces simmer for 1.5 hours for silky, savory clarity before tender vegetables and noodles are added.
Print Recipe Pin Recipe
Prep Time 1 hour 50 minutes
Cook Time 15 minutes
Total Time 2 hours 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Whole chicken pieces
  • 2 lb whole chicken pieces Whole chicken pieces for a richer, more golden broth.
Broth
  • 10 cup water
  • 1 large onion, halved
  • 5 clove garlic cloves
  • 2 bay leaves
  • 1 tsp whole black peppercorns Use as whole peppercorns for a warmer, less harsh flavor.
  • salt to taste Season at the end so the broth stays balanced.
Vegetables
  • 3 carrots, diced
  • 3 celery stalks, diced
  • 1 parsnip, diced
Noodles and herbs
  • 2 cup wide egg noodles Wide egg noodles for hearty texture.
  • 1 large handful fresh dill and parsley Finish with fresh dill and parsley at the very end.

Equipment

  • 1 Dutch oven

Method
 

Simmer the chicken broth
  1. Add the whole chicken pieces, water, onion, garlic cloves, whole black peppercorns, and bay leaves to a Dutch oven and simmer for 1.5 hours until the broth is deep golden.
  2. Maintain a gentle simmer (not a rolling boil) so the broth stays clear and flavorful.
Shred and strain
  1. Strain the broth, then shred the chicken and discard bones and aromatics.
Cook vegetables
  1. Return the strained broth and shredded chicken to the pot, then add carrots, celery, and parsnip and simmer for 15 min until the vegetables are tender.
Cook noodles
  1. Add the wide egg noodles and cook for 8–10 min until tender and floating.
Season and finish
  1. Season generously with salt to taste, then finish with the fresh dill and parsley right before serving so the herb aroma stays bright.

Notes

For best flavor, simmer on low enough that you don’t boil hard; a gentle simmer keeps the broth looking clear. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently, and consider cooking noodles separately if you want less softening. Freezing is not recommended because wide egg noodles can get mushy after thawing. For a lighter option, use reduced-sodium salt and choose thinner noodles or half the noodle amount.