There is no better way to fight the cold—or a cold, for that matter—than a steaming bowl of chicken noodle soup. This rich broth full of shredded chicken, fresh vegetables, herbs and ribbons of egg noodles is filling and sure to warm you up.
So even if your grandmother can't deliver a few quarts of her remedy, this one's easy enough to whip up yourself. And while this recipe makes enough for a crowd (or will last you a few days home sick), you can always freeze any leftovers for later.
The most important part of the soup is the broth. By cooking the whole chicken in the stock, the bones and carcass release all of their flavor, fortifying it to create the soup's umami-rich broth. Here, herbs and lemon zest lend a touch of brightness to what can often be a one-note soup. Feel free to squeeze in some lemon juice at the very end for an extra bit of acid.
Chicken Noodle Soup
Recipe from the Tasting Table Test Kitchen
Yield: 3 quarts
Prep Time: 15 minutes
Cook Time: 1 hour and 45 minutes
Total Time: 2 hours
For the Broth:
One 3-to-4-pound chicken
8 cups chicken stock
6 cups water
1 yellow onion, halved
1 carrot, halved
1 celery stalk, halved
2 thyme sprigs
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
For the Soup:
1 carrot, peeled and diced
1 celery stalk, diced
1 parsnip, peeled and diced
4 cups (6 ounces) medium egg noodles
2 tablespoons finely chopped parsley
2 tablespoons finely chopped dill
1 teaspoon lemon zest
1. Make the broth: In a large stockpot, combine the chicken with the chicken stock, water, onion, carrot, celery, thyme and bay leaf. Bring to a simmer over medium heat and cook until the chicken is tender and the stock has reduced by a third, 90 minutes. Transfer the chicken to a bowl and strain the stock, discarding all of the vegetable solids. When the chicken is cool enough the handle, shred the meat, discarding the skin and bones. Set the meat aside. Season the broth with salt and pepper.
2. Return the broth to the pot and bring to a simmer over medium-high heat. Add the carrot, celery and parsnip, and cook until tender, 8 minutes. Add the egg noodles and the shredded chicken, and cook until the noodles are al dente, 5 to 6 minutes. Stir in the parsley, dill and lemon zest, and serve immediately.
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