Classic Chicken Noodle Soup

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From one deeply flavorful chicken broth, F&W's Grace Parisi creates four exceptional soups. Plus:  Great Comfort Food Recipes 

By Grace Parisi
December 2008

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Credit: © Stephanie Foley

Recipe Summary test

active:
45 mins
total:
3 hrs
Yield:
6
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Ingredients

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.

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  • 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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