Chicken Noodle Soup

January 22nd, 2012 by Erin Gennow
Chicken Noodle Soup

Chicken Noodle Soup

Sunday Supper

Chicken Noodle Soup

Here’s a wintertime classic soup to warm you, cheer you up, or help you feel better this winter.

Prep Time: 15 minutes

Cook Time: About 2 hours

Makes: 4-6 main course servings


Leftover chicken back/carcass from one roast chicken, any other leftover bones/wings, skin discarded; leftover meat removed, shredded, and reserved

About 6 quarts of water

2-4 tablespoons extra virgin olive oil

2 medium onions, one chopped, one cut into quarters

5 carrots, 3 peeled and chopped, 2 peeled and cut in half

4 celery stalks, 2 chopped, 2 cut in half

4 cloves garlic, 2 peeled and minced, 2 smashed and peeled

1 bay leaf

8 peppercorns

3 thyme sprigs (if you have them)

Fine sea salt, to taste

Freshly ground black pepper, to taste

8-10 ounces thin pasta noodles (or any shape/style of your choice)


2 large stockpots (about 7 quarts each) and a large skillet (or 1 large stock pot and another large container for straining into)

Fine Mesh Strainer and/or cheesecloth


Place the leftover chicken bones and carcass into a large stockpot along with the 1 quartered onion, 2 carrots cut in half, 2 celery stalks cut in half, 2 smashed garlic cloves, 1 bay leaf, 8 peppercorns, and 3 thyme sprigs.  Add just enough water so it comes about 1 inch above the chicken bones.  Bring the water just to a simmer (try not to let it boil), and simmer uncovered, for about 1 ½ hours, or until all remaining chicken bits and pieces have fallen off the bones.

When the bones and vegetables have released all of their flavors into the water to turn it into broth strain the liquid in a fine mesh strainer into another large stockpot.

When the broth is almost finished simmering, sauté the remaining chopped vegetables in a large skillet.  Add 2-4 tablespoons extra virgin olive oil to a large skillet over medium heat.  Add in the medium chopped onion, 3 peeled and chopped carrots, 2 chopped celery stalks, and 2 peeled and minced garlic cloves.  Sprinkle with about ½ teaspoon fine sea salt.  Let the vegetables sauté for about 10 minutes, until soft and caramelized a bit.  Deglaze the pan with a bit of the chicken broth you’ve made, scraping up any brown bits.  Now scrape all the vegetables and brown bits into the strained chicken broth.

Return the chicken broth to the stove over medium-high heat.  Add in the 8-10 ounces of pasta and bring to a boil.  Boil until the pasta is almost cooked, but still al dente.  It will continue cooking a bit in the hot soup.

Serve with crusty bread or biscuits on the side.

A year ago on The Daily Morsel






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