The Best Chicken Noodle Soup Recipes

Steps:

• Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.

Steps:

• In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

Steps:

• Heat the olive oil until shimmering over medium heat in a large soup pot. Add the onion, carrots, celery, and 1 teaspoon each salt and pepper. Cooking, stirring frequently, until the vegetables are very soft, about 15 minutes.
• Add the garlic and cook until fragrant, about 1 minute. Add the stock and bring to a boil.
• MAKE AHEAD: Do not add the noodles or parsley. Cool and refrigerate the soup in an airtight container for four days, or in the freezer for up to two months. Reheat on the stove and add the noodles and parsley just before serving.
• Add the noodles and cook 6 minutes, then add the chicken and cook about 2 minutes more, until the noodles are cooked through and the chicken is warmed through.
• Season to taste with salt and pepper, then stir in the parsley.
• Serve topped with Parmesan.
• Enjoy!

Steps:

• Put whole chicken and broth in large pot over medium heat (be sure that the broth covers the chicken).
• Roughly chop and add 2 carrots, 2 celery stalks and 1 onion.
• Add peppercorns, garlic, 2 sprigs parsley, thyme, bay leaf.
• Bring to a boil, reduce to simmer and cook, covered, 1 1/4 hours until chicken is tender.
• Remove the chicken, strain the broth and discard the vegetables used to make the broth.
• The meat should be falling off the bone from the chicken, chop the meat that you want in the soup and discard the rest.
• Let broth rest a bit and skim fat from top (to be honest, I'm very lazy on this step and it never seems too fatty to me!).
• Chop the remaining 2 onions, 4 carrots, 2 stalks celery.
• Heat butter over medium heat, add the chopped vegetables and cook about 7 minutes, until onions are translucent.
• Add the chicken meat, the broth, salt and pepper and the cayenne. I said 1/2 tsp of cayenne, but I probably use more (I like it to have a little heat!).
• Simmer soup for 1 hour, covered.
• Stir in noodles and cook about ten minutes (I also really like orzo for this soup, just be careful not to use too much or it will be more of a porridge!).