Every sniffle, every chilly evening, and every craving for pure comfort finds its answer in this soul-warming chicken noodle soup. Especially crafted with Serious Eats’ meticulous approach, this recipe delivers deep flavor, perfect texture, and that nostalgic hug in a bowl we all need sometimes. Embrace the coziness!
Why This Recipe Works
- Starting with a whole chicken and simmering it low and slow extracts maximum flavor into the broth, creating a rich, homemade base that’s far superior to store-bought.
- Sautéing the aromatics—onion, carrots, and celery—until they’re softened and slightly caramelized builds a foundational depth that permeates every spoonful.
- Adding the egg noodles in the final stage ensures they cook al dente without becoming mushy, maintaining that satisfying chew and preventing a starchy, thick broth.
- Seasoning generously with fresh herbs like thyme and parsley at the end preserves their bright, aromatic qualities, lifting the entire dish with freshness.
- Letting the soup rest off the heat for 10 minutes before serving allows the flavors to meld beautifully, resulting in a harmonious and well-balanced bowl.
Ingredients
- 1 whole chicken (about 4 pounds), cut into 8 pieces
- 2 tablespoons olive oil
- 1 large yellow onion, finely diced
- 3 medium carrots, peeled and sliced into 1/4-inch rounds
- 3 celery stalks, sliced into 1/4-inch pieces
- 4 cloves garlic, minced
- 8 cups cold water
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 tablespoon kosher salt, plus more to taste
- 8 ounces wide egg noodles
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh lemon juice
Equipment Needed
- Large stockpot or Dutch oven (at least 8 quarts)
- Chef’s knife
- Cutting board
- Wooden spoon
- Slotted spoon
- Measuring cups and spoons
- Kitchen tongs
- Ladle
Instructions
Prepare and Brown the Chicken
Heat the olive oil in your large stockpot over medium-high heat until shimmering, about 2 minutes. Pat the chicken pieces dry with paper towels to ensure a good sear—this step is crucial for developing flavor! Carefully add the chicken to the hot oil skin-side down and cook without moving for 5-7 minutes, until the skin is golden brown and crispy. Flip the pieces and brown the other side for another 4-5 minutes. You’re not cooking the chicken through here; just building that beautiful fond on the bottom of the pot. Remove the chicken to a plate and set aside, leaving the rendered fat and browned bits in the pot.
Sauté the Aromatics and Vegetables
Reduce the heat to medium and add the diced onion, sliced carrots, and celery to the same pot. Cook, stirring occasionally with your wooden spoon, for about 8-10 minutes until the vegetables have softened and the onions are translucent. Scrape up any browned bits from the chicken—that’s flavor gold! Add the minced garlic and cook for just 1 minute more until fragrant. Be careful not to burn the garlic, as it can turn bitter. The goal here is to sweat the veggies until they’re tender but still have a bit of bite, as they’ll continue cooking in the broth.
Simmer the Broth to Perfection
Return the browned chicken pieces to the pot along with any accumulated juices. Pour in the 8 cups of cold water—starting with cold water helps extract more flavor from the chicken. Add the bay leaves, black peppercorns, and 1 tablespoon of kosher salt. Bring the mixture to a boil over high heat, then immediately reduce to a gentle simmer. Partially cover the pot and let it simmer for 45 minutes to 1 hour, until the chicken is fully cooked and tender. Skim off any foam or impurities that rise to the surface during the first 15 minutes for a clearer broth.
Shred the Chicken and Cook the Noodles
Using kitchen tongs, carefully remove the chicken pieces from the broth and transfer them to a cutting board. Let them cool just enough to handle, about 5 minutes. Meanwhile, increase the heat under the broth to medium-high and bring it back to a boil. Add the egg noodles and cook according to package directions, usually 8-10 minutes, stirring occasionally to prevent sticking. While the noodles cook, shred the chicken meat using two forks, discarding the skin and bones. Tip: For extra tender chicken, shred it against the grain!
Combine and Finish with Fresh Herbs
Once the noodles are al dente (they should still have a slight chew), reduce the heat to low. Return the shredded chicken to the pot. Stir in the fresh parsley, thyme leaves, and lemon juice. Taste the soup and adjust seasoning with additional salt if needed. Let the soup sit off the heat for about 10 minutes to allow the flavors to meld together beautifully. This resting period makes a noticeable difference in depth and harmony. Serve hot in bowls, garnished with extra herbs if desired.
Tips and Tricks
For an even richer broth, consider using chicken backs or wings along with the whole chicken—they’re packed with collagen that transforms into gelatin, giving your soup that luxurious mouthfeel. If you’re short on time, a rotisserie chicken can be a great shortcut; just skip the browning step, use the carcass and meat, and simmer for at least 30 minutes to extract flavor. To make this soup ahead, prepare everything except the noodles; store the broth and chicken separately in the refrigerator for up to 3 days, then reheat, cook the noodles fresh, and combine. This prevents the noodles from becoming soggy. For a clearer broth, avoid boiling vigorously after adding the chicken; a gentle simmer is key. If you accidentally over-salt, add a peeled, raw potato to the broth while simmering—it will absorb some of the saltiness. Freezing is best done without noodles; portion the broth and chicken into airtight containers, leaving headspace, and freeze for up to 3 months. When reheating from frozen, thaw overnight in the fridge, then warm on the stove and add freshly cooked noodles. For an extra flavor boost, toast the egg noodles in a dry skillet for a few minutes before adding to the broth—this enhances their nutty flavor and helps them hold up better in the soup.
Recipe Variations
- For a creamy version, stir in 1/2 cup of heavy cream or full-fat coconut milk during the last 5 minutes of cooking. This adds a luxurious richness that pairs wonderfully with the herbal notes. You might want to reduce the lemon juice slightly to balance the acidity.
- To make it gluten-free, swap the egg noodles for an equal amount of gluten-free pasta, rice noodles, or even spiralized zucchini noodles. If using rice noodles, cook them separately according to package directions and add to each bowl when serving to avoid mushiness.
- Add a spicy kick by including 1-2 teaspoons of red pepper flakes when sautéing the aromatics, or stir in a tablespoon of sriracha or chili garlic sauce at the end. Garnish with sliced jalapeños for extra heat and color.
- Incorporate other vegetables like diced potatoes, corn kernels, or peas during the last 10 minutes of simmering for added texture and nutrition. Frozen peas work particularly well and require no extra cooking time—just stir them in off the heat.
- For an Asian-inspired twist, replace the thyme and parsley with fresh ginger and scallions. Use soy sauce instead of salt, and finish with a drizzle of sesame oil. Rice noodles would be the perfect accompaniment here.
Frequently Asked Questions
Can I use boneless, skinless chicken breasts instead of a whole chicken?
Absolutely! While a whole chicken gives the richest flavor, boneless, skinless chicken breasts work well for a quicker version. Use about 2 pounds of breasts, and add them to the pot after sautéing the veggies. Simmer for 20-25 minutes until cooked through, then shred. The broth might be slightly less robust, but it’ll still be delicious. Just be careful not to overcook the breasts, as they can become dry.
How do I store and reheat leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 4 days. The noodles will continue to absorb liquid, so you may need to add a bit of water or broth when reheating. Warm it gently on the stove over medium-low heat, stirring occasionally, until heated through. Avoid boiling, as it can make the noodles mushy. Unfortunately, this soup doesn’t freeze well with noodles, but you can freeze the broth and chicken separately for up to 3 months.
What’s the best way to skim fat from the broth?
After refrigerating the soup, the fat will solidify on top, making it easy to scoop off with a spoon. If you’re serving immediately, use a fat separator or carefully skim the surface with a ladle, tilting it to capture the clear broth underneath. For a quick method, drag a paper towel across the surface—it’ll absorb the fat without taking too much broth. Don’t remove all the fat; a little adds flavor and richness!
Can I make this in a slow cooker or Instant Pot?
Yes! For a slow cooker, brown the chicken and sauté veggies on the stove first, then transfer everything except the noodles and herbs to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Shred chicken, then add noodles and cook on high for another 20-30 minutes. For Instant Pot, use the sauté function for browning and veggie softening, then pressure cook on high for 15 minutes with quick release. Add noodles and use sauté function to cook them.
Summary
This Serious Eats-inspired chicken noodle soup combines deep, homemade broth, tender chicken, and perfect noodles for the ultimate comfort food. With pro tips and variations, it’s customizable and foolproof. Warm, satisfying, and endlessly delicious!
