Classic chicken noodle soup

Our wonderful friend Joe came over recently, bearing goodwill and the largest organic chicken I’d ever seen. He roasted it in our oven with an onion, a pile of tiny red potatoes, and not nearly enough carrots. (Few things on this green earth are as delectable as slowly roasted carrots.)

After this fabulous meal he departed, taking some of the chicken with him but leaving us with most of it, along with the carcass, which we immediately turned into stock.

I make a lot of soup, but hadn’t made a classic chicken noodle version for years. With fantastic ingredients like golden, aromatic stock and tender chicken, I wanted to keep it simple: celery, carrots, onion, egg noodles, and that gorgeous stock and chicken.

Taste your stock first to see if it needs anything; mine needed reducing to intensify the flavor. Adding just a touch of lemon juice heightened the roasted chicken flavor without dominating; the parsley provides a fresh green note.

I’m not one for a bowl of stock with a few noodles and an occasional bit of chicken, as you can tell from the photo. If you like more stock, add more than the recipe calls for.

Long, slow simmering will result in some darned tasty soup, but add the chicken and noodles just in the last 15 minutes, or they will both be reduced to mush. If I plan to make the soup ahead of time, or to freeze it, I leave the noodles out until I’m warming it back up again. (I also added a handful of frozen baby peas at the last minute, just because I could.)

I served big bowls of the soup for dinner, with a warm loaf of No-Knead Cheddar Bread. Just the thing for a chilly evening.

Classic Chicken-Noodle Soup

Makes 4-6 hearty servings

1 tbs. olive oil (or butter or chicken fat)
1 medium onion, chopped
3 large carrots, chopped or sliced
2 stalks celery with leaves, chopped
2 cloves garlic, minced
2 tsp. dried thyme (or 2 tbs. fresh minced thyme)
salt and pepper
6-8 cups chicken stock (preferably homemade)
juice of ½ lemon
2 cups cooked chicken cut into bite-sized pieces
2 cups uncooked egg noodles
1/3 cup chopped parsley

Warm the oil (or butter or fat) in a stockpot over medium heat. Add the onions and cook for a few minutes, until they’re translucent. Add the carrots, celery, garlic, and thyme; season lightly with salt and pepper. Cook, stirring now and then, for around 8 minutes, until the veg are becoming tender and aromatic. Add the stock and the lemon juice. Reduce the heat to medium-low and simmer for 30 to 45 minutes. (Or simmer on very low heat for as long as a few hours.) Taste and adjust the seasoning; if it’s a bit flat, add a few drops more lemon juice as well as some salt and pepper.

When you’re less than half an hour away from eating the soup, add the chicken and noodles. Increase the heat to medium and cook until the noodles are just tender. Add the parsley and you’re good to go.


About Rivertree kitchen

I am a freelance editor with a specialty in cookbook editing. I've written two small cookbooks (50 Best Sundaes and 50 Best Cookies) and have edited more than 200. Despite my immersion in recipes, my favorite way to cook is to see what's in the fridge and wing it. I live with my husband and two dogs in rural Wisconsin. Husband (Tom) and son (Luke) are talented cooks themselves. All the photographs in this blog are my own creations. I'm a neophyte in the world of food photography (as if you couldn't tell), but I still claim blushing ownership of the pix you see here. If you want to reprint them (I can't imagine why), please give credit, if for no other reason than to pass on the blame.
This entry was posted in meat, poultry,and fish, pasta, rice, and grains, soups and tagged , , , . Bookmark the permalink.

5 Responses to Classic chicken noodle soup

  1. Trout Caviar says:

    Beautiful soup, Nancy! I imagine you’ll be making a turkey version this coming weekend. Happy Thanksgiving to you and yours~ Brett

  2. How lucky were you to have a friend bring you an organic chicken. I just bought one and it was definitely an expenditure. Worth it, but expensive. I’m so glad you used the remains in this lovely soup!

  3. Pingback: Tomato-white bean soup with chicken | Rivertree kitchen

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