Recipes Soup Chicken Soup Chicken Noodle Soup Classic Chicken Noodle Soup 3.0 (854) 1 Review From one deeply flavorful chicken broth, F&W's Grace Parisi creates four exceptional soups. Plus: Great Comfort Food Recipes By Grace Parisi Updated on October 7, 2019 Print Rate It Share Share Tweet Pin Email The queen of the comforting soups, chicken noodle cures all things. Here, a deeply flavorful recipe for the tried-and-true classic. Photo: © Stephanie Foley Active Time: 45 mins Total Time: 3 hrs Yield: 6 Ingredients One 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 Directions 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. Rate it Print