My go-to chicken noodle broth

The Ultimate Comfort: Homemade Chicken Noodle Delight

If you’re in the mood for a heartwarming dish, this Chicken Noodle Soup is your go-to recipe! With approximately 5 quarts worth, it can serve 10 to 12 hungry bellies. Set aside 4 to 4.5 hours for a cozy afternoon of cooking, or break it down into a two-day adventure! Craft the broth on your stovetop within 2 to 3 hours, or let it simmer in a slow-cooker while you conquer your daily tasks. Either way, you’ll enjoy a delicious bowl of soup in no time!

Ingredients You’ll Need

• 2 medium-large yellow onions, unpeeled and halved (or 1 large onion and 1 large leeks, cleaned and halved)
• 2 garlic cloves, peeled and lightly crushed
• 1 large carrot
• 1 large parsnip (optional)
• 1 celery rib
• 4 quarts of water
• 4 pounds of chicken bones (from two leftover carcasses or a mix of fresh chicken wings, backs, necks, or feet)
• 1 tablespoon kosher salt
• 1/2 teaspoon dried thyme (or 2 teaspoons of fresh thyme)
• 1/8 teaspoon red pepper flakes
• 1 tablespoon tomato paste
• 1 bay leaf

To Complete Your Soup

• 3 bone-in, skin-on chicken breast halves
• 2 large carrots, peeled and diced (or 1 large carrot and 1 large parsnip, diced)
• 1 large leek, trimmed and sliced into 1/2-inch pieces
• 1 to 2 celery ribs, chopped or diced
• 9 ounces of thin egg noodles or any soup noodles you prefer
• 2 tablespoons finely chopped flat-leaf parsley for garnish

Creating the Broth

First, let’s make the magical broth! If you’re using the stove, combine all the ingredients in a sizable stock pot. Bring it to a roaring boil over high heat, then dial it back to a gentle simmer. Skim off any foam that appears on the surface (we all know it’s just part of cooking!) and cover it. Let it simmer away for 2 1/2 hours, allowing all those flavors to mingle.

If you prefer a slow-cooker, toss everything in a 6-quart or larger cooker. Set it to LOW for 10 hours or HIGH for 5. Once it’s done, strain it into a large pot and let it cool in the fridge until you're ready, or gently heat it on the stove if you're diving right into the soup!

Cooking the Chicken

Now, it’s chicken time! Add the chicken breasts to the bubbling broth. Let them simmer for about 20 minutes, until fully cooked. For the stovetop method, strain the broth afterward. If you're using the slow-cooker, just lift out the cooked chicken and set it aside. Don’t forget to taste the broth and tweak the seasoning to your liking!

Finishing Touches

Drop those diced veggies into your simmering broth on the stove and cook for around 5 minutes until they’re just tender. Then, toss in your noodles and prepare according to the package instructions (typically 6 to 10 minutes). While they cook, shred or chop the cooled chicken after removing the skin and bones, and add it back to the soup for the last 2 minutes to warm up. A sprinkle of parsley at the end, and you’re ready to serve this heartwarming dish to your lucky diners!

Optional Step: Skimming the Fat

Once your soup has settled, feel free to skim any excess fat off the top with a ladle or skimmer. If you're saving the broth, refrigerate it overnight. The fat will solidify at the top, making it easy to remove. And don't discard that golden treasure! It’s perfect for matzo balls or crispy latkes!