Food Recipes Chicken Noodle Soup 4.1 (29) 2 Reviews Homemade chicken noodle soup is soul-warming food at its best. By Robin Bashinsky Robin Bashinsky Chef and recipe developer Robin Bashinsky has spiced up Real Simple, Cooking Light, and other magazines with his focus on bold, global flavors and healthy eating. Highlights: * Award-winning chef at BLUEROOT in Birmingham, Alabama * Previous chef positions at Birmingham-area restaurants, daniel george and Hot and Hot Fish Club * Recipe developer at Cooking Light, Real Simple, and more * Won a James Beard Award for Food Journalism in 2016 and 2017 Real Simple's Editorial Guidelines Updated on January 23, 2023 Rate PRINT Share Trending Videos Close this video player Photo: Jennifer Causey Hands On Time: 35 mins Total Time: 1 hr 40 mins Yield: 12 servings Homemade chicken noodle soup is soul-warming food at its best. While there are several go-to chicken recipes to choose from, consider this homemade chicken soup if you're craving some comfort food. It might seem like a lot of work to cook an entire chicken, pick the meat off, and return it to the broth, but rest assured that using a whole chicken is worth the effort. Not only is the flavor from an entire chicken much more delicious, but it is significantly cheaper than buying chicken parts. Once poached, the meat is easy to pick off the bones, and you can save the bones and skin to make a batch of homemade chicken stock—bonus points for buying an organic chicken raised on an antibiotic-free, vegetarian diet. To make a gluten-free version of this soup, you can use rice noodles instead of egg ones or even swap in brown rice for a whole-grain option. Ingredients 1 (4-lb.) whole chicken 8 cups low-sodium chicken broth 2 dried bay leaves 1 head garlic, halved 6 teaspoons kosher salt, divided 3 tablespoons unsalted butter 5 carrots, thinly sliced 4 stalks celery, thinly sliced 1 yellow onion, chopped 1 tablespoon chopped fresh thyme 1 pound egg noodles 3 tablespoons chopped fresh flat-leaf parsley ¾ teaspoon freshly ground black pepper Directions Combine chicken, broth, bay leaves, garlic, 2 teaspoons salt, and 8 cups water in a large pot. Bring to a boil, then reduce to a simmer. Cover and simmer until chicken is cooked through, 35 to 40 minutes. Remove from heat. Transfer chicken to a cutting board. Strain stock into a large bowl and discard solids. Remove meat from chicken and shred; discard skin and bones. Wipe the pot clean. Melt butter over medium-high. Add carrots, celery, onion, and thyme and cook, stirring occasionally, until softened, about 8 minutes. Add reserved stock and remaining 4 teaspoons salt; bring to a boil, stirring occasionally. Add noodles; cook according to package directions. Remove from heat and stir in shredded chicken, parsley, and pepper. Rate It Print