The Best Homemade Chicken Noodle Soup Recipe

Ingredients

• 2 large carrots
• 3 ribs celery
• 1 leek leek
• 1 bay leaf
• 6 sprigs thyme
• 5 cloves garlic
• 1 (4 pound) whole chicken - trimmed, giblets removed, and patted dry
• 8 cups chicken broth
• 2 teaspoons finely chopped fresh thyme
• 1 (8 ounce) package egg noodles
• 1 teaspoon kosher salt
• ground black pepper to taste
• 1 tablespoon fresh lemon juice, or more to taste
• 3 tablespoons chopped fresh parsley

Instructions

1. Peel carrots and save the peels, adding them to a Dutch oven or large pot. Trim the ends and leafy tops from celery and add them to the pot. Trim the dark green stalks from the leek, rinse, cut into 2-inch pieces, and add to the pot with bay leaf and thyme sprigs. Smash and peel 2 garlic cloves and add them to the pot.
2. Finely chop the light green and white parts of the leek, rinse, and set aside in a medium bowl. Slice carrots into small pieces and add them to the bowl. Slice celery on the bias and combine with the carrots and leeks. Mince the remaining garlic and set aside separately.
3. Cut away the skin from the chicken breast and set it aside. Place the chicken in the pot with the vegetable trimmings and pour in broth to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for 30 to 40 minutes, or until the chicken reaches an internal temperature of 165 degrees F (74 degrees C).
4. Remove the chicken and discard the skin. Wrap the chicken to prevent it from drying out. Strain the broth and discard the cooked vegetable trimmings.
5. Heat a Dutch oven over medium heat. Cook the reserved chicken skin until lightly crisp and the fat has rendered out, about 8 minutes. Remove the skin and increase heat to medium-high. Add the reserved chopped vegetables and cook, stirring occasionally, until softened and lightly browned, 5 to 6 minutes. Add minced garlic and thyme; cook, stirring constantly, until fragrant, about 1 minute.
6. Pour in the strained broth and bring to a boil. Reduce heat to medium and simmer, uncovered, until the vegetables are tender, about 10 minutes.
7. Meanwhile, bring a pot of salted water to a boil over high heat. Cook egg noodles until tender yet firm to the bite, 7 to 9 minutes, then drain.
8. Season the broth with salt and pepper. Stir in lemon juice, then taste and adjust seasonings as needed. Stir in the shredded chicken and cook until warmed through, about 2 minutes.
9. Scoop egg noodles into serving bowls and pour the soup on top. Garnish with parsley and serve hot.

Nutrition

• Calories: 298 kcal
• Fat Content: 13 g
• Fiber Content: 1 g
• Sugar Content: 2 g
• Sodium Content: 1030 mg
• Protein Content: 27 g
• Cholesterol Content: 111 mg
• Carbohydrate Content: 18 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g