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Hearty Chicken Noodle Soup

Inspired by my favorite Test Kitchen, here is a great chicken soup with a hearty texture.
Author: Christopher Kosovich

Ingredients

  • 1 tablespoon vegetable oil
  • 1 whole chicken about 4 pounds, breast removed and split, remaining chicken cut into 2-inch pieces
  • 2 medium onions cut into medium dice
  • 2 quarts boiling water
  • Table salt
  • 2 bay leaves
  • 1 large carrot peeled and sliced 1/4-inch thick
  • 1 medium rib celery sliced 1/4-inch thick
  • 2 cloves minced garlic
  • 1/4 teaspoon dried thyme
  • 2 cups egg noodles 3 ounces, wide size noodles
  • 1/4 cup minced fresh parsley leaves
  • Ground black pepper

Instructions

  • Heat oil in large soup kettle. When oil shimmers and starts to smoke, add chicken breast halves; sauté until brown on both sides, about 5 minutes.
  • Remove and set aside.
  • Add half of chopped onions to kettle; sauté until colored and softened slightly, 2 to 3 minutes.
  • Add garlic, until fragrant, about 30 seconds.
  • Transfer to medium bowl; set aside.
  • Add half of chicken pieces; sauté until no longer pink, 4 to 5 minutes.
  • Transfer to bowl with onions.
  • Sauté remaining chicken pieces.
  • Return onions, garlic, and chicken pieces (excluding breasts) to kettle.
  • Reduce heat to low, cover, and simmer until chicken releases its juices, about 20 minutes.
  • Increase heat to high; add boiling water along with both breast halves, 2 teaspoons salt, and bay leaves.
  • Return to simmer, then cover and barely simmer until chicken breasts are cooked and broth is rich and flavorful, about 20 minutes.
  • Remove chicken breasts from kettle; set aside.
  • When cool enough to handle, remove skin from breasts, then remove meat from bones and shred into bite-size pieces; discard skin and bone.
  • Strain broth; discard bones. Skim fat from broth, reserving 2 tablespoons. (Broth and meat can be covered and refrigerated up to 2 days.)
  • Return soup kettle to medium-high heat.
  • Add reserved chicken fat.
  • Add remaining onions, along with carrot and celery; sauté until softened, about 5 minutes.
  • Add thyme, along with broth and chicken; simmer until vegetables are tender and flavors meld, 10 to 15 minutes.
  • Add noodles and cook until just tender, about 5 minutes.
  • Adjust seasonings, stir in parsley.
  • Serve.