Classic Chicken Noodle Soup

From one deeply flavorful chicken broth, F&W's Grace Parisi creates four exceptional soups.

Recipe from Food & Wine
Classic Chicken Noodle Soup
Stephanie Foley
2 hrs 15 mins
3 hrs
  • 1  3  pound chicken, neck reserved
  • 3 1/2  quarts water
  • 4   carrots, 2 coarsely chopped, 2 sliced 1/4-inch thick
  • 4   celery ribs, 2 coarsely chopped, 2 sliced 1/4-inch thick
  • 1   unpeeled onion, quartered
  • 1   large unpeeled garlic clove, smashed
  • 1   teaspoon whole black peppercorns
  • 1   large fresh bay leaf
  • 6   parsley sprigs
  • 2   thyme sprigs
  •  Kosher salt
  • 1/2  pound thin egg noodles
  • 1/4  cup finely chopped flat-leaf parsley
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In a stockpot, combine the chicken and neck, water, chopped carrots and celery, onion, garlic, peppercorns, and herbs; bring to a boil. Cover partially and simmer over low heat for 30 minutes. Transfer the chicken to a plate. Discard the skin. Pull the meat off the bones, cut into 1/2-inch pieces and refrigerate.
Return the bones to the pot. Simmer for about 1 hour. Strain the broth into a bowl and rinse out the pot. Return the broth to the pot and boil until reduced to 8 cups, 30 minutes. Season with salt.
Add the sliced carrots and celery to the broth, cover and simmer until just tender, 12 minutes. In a saucepan of boiling salted water, cook the noodles; drain and cool under running water. Add the noodles, chicken, and parsley to the pot and bring to a simmer. Ladle the soup into bowls and serve hot.
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