Chicken Soup

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Chicken Soup
This is a steady, comforting chicken soup: tender shredded chicken, soft vegetables, egg noodles, and a broth that tastes like it has been cared for. It is exactly the kind of pot to make when you want dinner to feel restorative without making the process complicated.

Ingredients

  • 1 whole chicken, about 3½-4 lb, or 2 lb bone-in chicken thighs and breasts
  • 10 cups water or chicken stock
  • 1 large yellow onion, halved
  • 4 carrots, divided
  • 4 celery ribs, divided
  • 3 cloves garlic, smashed
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1½ tsp kosher salt, plus more to taste
  • ½ tsp black pepper
  • 2 cups egg noodles
  • 2 tbsp chopped parsley or dill
  • 1 tbsp lemon juice, optional

Instructions

  1. Make the broth: Add the chicken, water or stock, onion, 2 carrots, 2 celery ribs, garlic, bay leaves, thyme, salt, and pepper to a large pot. Bring to a gentle simmer.

  2. Cook the chicken: Simmer gently for 45-60 minutes, skimming if needed, until the chicken is cooked through and tender.

  3. Shred and strain: Remove the chicken to a plate. Strain the broth if you want it clear, discarding the spent vegetables and bay leaves. Shred the chicken when cool enough to handle.

  4. Add fresh vegetables: Dice the remaining carrots and celery. Return the broth to the pot, add the vegetables, and simmer for 10-12 minutes, until just tender.

  5. Finish with noodles: Add the noodles and cook until tender. Stir in shredded chicken, parsley or dill, and lemon juice if using. Taste and adjust salt and pepper.

Broth Tip

Keep the simmer gentle. A hard boil can make the broth cloudy and the chicken tough, while a quiet simmer gives you a cleaner flavor and better texture.

Serving Ideas

Serve with crackers, buttered toast, a simple sandwich, or a green salad. A squeeze of lemon at the table is especially good if the soup tastes rich but needs a little lift.

Variations

Swap egg noodles for rice, small pasta, or matzo balls. Add ginger and scallions for a brighter version, or stir in a handful of spinach at the end for extra greens.

Make-Ahead and Storage

If making ahead, store the noodles separately so they do not soak up all the broth. Refrigerate for up to 4 days or freeze the soup without noodles for up to 3 months.