[Recipes] Chicken Noodle Soup

Hands-On Time: 15 minutes | Total Time: 35 minutes | Yield: 6 servings

The ultimate comfort food is homemade chicken noodle soup. Cooking a whole chicken may seem like more work, but the savings and taste are well worth it. You may save the bones and skin to make your own chicken stock later, and using a whole chicken produces a richer soup. Use brown rice or egg noodles in place of rice noodles for a gluten-free variation.

Ingredients

For the Broth:

• 1 (4-lb.) whole chicken
• 8 cups low-sodium chicken broth
• 2 dried bay leaves
• 1 head garlic, halved
• 2 tsp kosher salt
• 8 cups water

For the Soup:

• 3 tbsp unsalted butter
• 5 carrots, thinly sliced
• 4 stalks celery, thinly sliced
• 1 yellow onion, chopped
• 1 tbsp chopped fresh thyme
• 1 lb egg noodles (or rice noodles for gluten-free)
• 4 tsp kosher salt
• 3 tbsp chopped fresh flat-leaf parsley
• ¾ tsp freshly ground black pepper

Instructions

Step 1: Make the Broth

1. Combine chicken, broth, bay leaves, garlic, 2 teaspoons of salt, and water in a large pot.
2. Bring to a boil, then reduce to a simmer. Cover and cook for 20-30 minutes until the chicken is cooked through.
3. Remove the chicken and set it aside on a cutting board.
4. Strain the broth into a large bowl, discarding the solids.

Step 2: Shred the Chicken

• Remove the meat from the chicken, shredding it into bite-sized pieces. Discard the skin and bones (or save them for stock).

Step 3: Prepare the Soup

1. Wipe the pot clean and melt the butter over medium-high heat.
2. Add carrots, celery, onion, and thyme. Cook for about 8 minutes, stirring occasionally, until softened.
3. Pour the reserved broth back into the pot. Add 4 teaspoons of salt and bring to a boil.
4. Add the noodles and cook according to the package instructions.

Step 4: Finish the Soup

• Remove from heat and stir in the shredded chicken, parsley, and pepper.

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