 Old-Fashioned Chicken Noodle Soup is classic American comfort food. Really, does it get any better? Flavorful stock, fresh-cooked chicken, traditional vegetables, and egg noodles lend starchy body to the broth of this favorite soup that&rsquo;s ready in just over an hour. If you don&rsquo;t have a Dutch oven, you can cook the dish in a large stockpot or soup pot (slow-cooker). This recipe can be doubled easily so you can enjoy some now and freeze the leftovers for a quick meal on busy weeknights.

Old-Fashioned Chicken Noodle Soup

Chicken Stock chicken broth

chicken thighs

chicken breast half

diagonally sliced carrot

diagonally sliced celery

onion

egg noodles

salt

black pepper

Celery leaves (optional)

Combine the first 3 ingredients in a Dutch oven over medium-high heat; bring to a boil. Reduce heat; simmer 20 minutes. Remove chicken from pan; let stand for 10 minutes. Remove chicken from bones; shred meat into bite-sized pieces. Discard bones.


Add carrot, celery, and onion to pan; cover and simmer for 10 minutes. Add noodles, and simmer 6 minutes. Add chicken, salt, and black pepper; cook for 2 minutes or until noodles are done. Garnish with celery leaves, if desired.


I've made this 3 times.   Easy and tasty.  I added 1 sweet potato, 4 cloves garlic and chopped ginger to the veggies.  I sauteed all the veggies in 1/2 butter and 1/2 olive oil.  Added thyme to the stock/chicken and a bit more to the sautéed veggies.  Amazing.

I added rice to mine instead of noodles and it was great!

I had a sore throat yesterday and figured I was coming down with something. I decided to make this soup. I doubled the size as well. The only changes I made were that I used homemade chicken broth that I made last week and I pre-cooked the noodles so they would not absorb all of the broth. I did not have to add any other seasoning because it was already in the broth. I had some for dinner last night and it hit the spot. I just had it for breakfast. A co-worker poked his head in my office and asked what I was having because it smelled good and fresh. I will have it for lunch and maybe dinner too. Thank you.

I made some modifications to this recipe after reading the reviews. I liked it very much. First, I decided that the celery leaves would be best used to flavor the soup. So, I picked up a bunch of celery w/a lot of leaves, washed it, and started slicing from the top. Then, I decided to saute the onions w/two cloves of garlic, then sauteed the carrots and celery (adding them to the skillet) before putting them in the broth. I used a drizzle of olive oil. I'm sure that it added to the fat in the recipe, but you can't go wrong w/olive oil. Finally I looked at my cupboard and sprinkled in a generous portion of Penzey's bouquet garni. That really made a terrific soup.

Doubled the recipe. Left out the celery because my husband doesn't like it; added sliced button and baby bella mushrooms and fresh spinach. Also added thyme while chicken was cooking. It's delicious! Needs more salt, but I figured it would be better to let each person add their own rather than pouring a bunch of salt into it. Great for a blustery winter day!

I added parsnips, dill, parsley, and turnips. Also, I let it simmer for an hour. Delicious on a winter night.

Not being a fan of noodles, was a pleasant surprise to find it quite a tasty dish, would prefer less onion. I put in the noodles last so it would not be overcooked. And for those who prefer greens, a little spinach or other green leafy vegetable would be nice.

Hit the spot good.  Next time I won't cook the chicken breast as long as the thighs, b/c they don't need as much time &amp; were on the rubbery side.  Another reviewer added thyme, sounded like a good idea, so I added a fresh sprig when I cooked the veggies.  Whole lot better than opening up a can:)

This hit the spot! I added more veggies &amp; noodles than the recipe called for. I also added fresh thyme like others suggested &amp; it turned out to be very tasty! I will make again=)

Yum! The family loved it! I didn't alter the recipe at all.

I made this tonight! Added mushrooms and used frozen noodles since that's what i had.Instead of two boxes of chick stock, I used Better than Bullion chicken base for about 4 -5 cups of the stock.  I cooked the chicken with a sprig of fresh thyme and rosemary and took it out when I strained the chicken stock. It doesn't call to strain the chicken but if you don't it will be griddy. After I strained the chicken, I poured a little olive oil and a tablespoon of butter (you can omit the butter) to saute the veggies a little before adding the stock back to the pot.  So GOOD!  I will make this again and again!  
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I gAve it 4 stars because it was a good base recipe. Very easy and I will definitely make it again but I agree with the other review...it's bland. Next time I'll add some thyme.

It's a good base recipe but I found it a bit bland. I sprinkled some thyme on my leftovers and that helped a lot. I would make this again.

old-fashioned chicken noodle soup

Total: 1 hours, 1 minutes

Servings: 2.5

Cost: $10.92 /serving

Author : David Bonom

Ingredients

Instructions

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