The Ultimate Chicken Noodle Soup

Not a single vegetable scrap was wasted in the creation of this full-bodied chicken noodle soup made from scratch with a whole chicken.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 35 mins
• Calories: 298 Calories

Ingredients

• ground black pepper to taste
• 1 bay leaf
• 3 tablespoons chopped fresh parsley
• 8 cups chicken broth
• 1 (8 ounce) package egg noodles
• 5 cloves garlic
• 1 teaspoon kosher salt
• 6 sprigs thyme
• 2 large carrots
• 1 tablespoon fresh lemon juice, or more to taste
• 3 ribs celery
• 1 leek
• 1 (4 pound) whole chicken - trimmed, giblets removed, and patted dry
• 2 teaspoons finely chopped fresh thyme

Recipe Instructions

Step 1

Peel carrots and add peels to a Dutch oven or other large pot. Trim off ends and leafy tops from celery; add to the pot. Trim dark green stalks from leek; rinse. Cut into 2-inch pieces and place into the pot; add bay leaf and thyme sprigs. Smash and peel 2 garlic cloves and add to the pot.

Step 2

Finely chop the light green and white parts of the leek; rinse and set aside in a medium bowl. Slice carrots into small pieces and add to the bowl. Slice celery on the bias and combine with the carrots and leeks. Mince remaining garlic; set aside separately.

Step 3

Cut away the skin from the chicken breast; set aside. Place chicken in the pot with the vegetable trimmings and pour in broth to cover. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until an instant-read thermometer inserted into the thickest part of the chicken reads at least 165 degrees F (74 degrees C), 30 to 40 minutes.

Step 4

Remove chicken; discard skin. Wrap chicken to prevent it from drying out. Strain broth and discard vegetable trimmings.

Step 5

Heat a Dutch oven over medium heat; cook chicken skin until lightly crisp and fat has rendered out, about 8 minutes. Remove skin and increase heat to medium-high. Add reserved chopped vegetables; cook, stirring occasionally, until softened and lightly browned, 5 to 6 minutes. Add minced garlic and thyme; cook, stirring constantly, until fragrant, about 1 minute.

Step 6

Pour in strained broth; bring to a boil. Reduce heat to medium and simmer, uncovered, until vegetables are tender, about 10 minutes.

Step 7

In the meantime, bring a pot of salted water to a boil over high heat. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.

Step 8

Season broth with salt and pepper. Stir in lemon juice; taste and adjust as needed. Stir in shredded chicken and cook until warmed through, about 2 minutes.

Step 9

Scoop egg noodles into serving bowls and pour soup on top; garnish with parsley. Serve hot.