Chicken Noodle Soup
This chicken noodle soup recipe may be the ultimate fix for when you’re sick or simply wish to warm up on a cold day.
Yield: serves 8
- 12 whole black peppercorns
- 2 ribs celery, roughly chopped, plus 2, finely chopped
- 2 carrots, roughly chopped, plus 2, finely chopped
- 4 sprigs thyme, plus 1 tbsp. thyme leaves
- 4 sprigs parsley
- 1 (3 to 4 lb.) whole chicken
- 1 large yellow onion, roughly chopped
- 2 tbsp. unsalted butter
- 8 oz. wide, flat egg noodles
- 2 bay leaves
- Kosher salt, to taste
- Finely chopped parsley, to garnish
- Bring peppercorns, roughly chopped celery and carrots, thyme sprigs, parsley, bay leaves, onion, chicken, and 10 cups water to a boil in a 6-qt. saucepan over high heat; reduce heat to medium-low, and cook, partially covered and stirring occasionally, until chicken is cooked through, about 45 minutes. Using tongs, transfer chicken to a cutting board, remove and discard skin and bones, and shred meat into bite-size pieces; set aside. Pour cooking liquid through a fine strainer into a bowl and set aside.
- Heat butter in a 6-qt. saucepan over medium heat. Add remaining finely chopped celery and carrots, and cook, until soft, 6 to 8 minutes. Return chicken and cooking liquid to pan along with noodles, season with salt, and bring to a boil; reduce heat to medium-low and cook, stirring until noodles are al dente, about 8 minutes. Remove from heat and stir in thyme leaves; divide among soup bowls and sprinkle with parsley before serving.