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Epicurious

Old-Fashioned Chicken Noodle Soup

4.6

(320)

Image may contain Bowl Food Dish Meal Soup Bowl and Soup
Photo by Charles Masters, prop styling by Sarah Cave, food styling by Chelsea Zimmer

On a cold winter day, this hearty soup is practically a meal in itself.

Recipe information

  • Yield

    12 servings

Ingredients

16 cups canned low-salt chicken broth
1 3 1/2-pound chicken, cut into 8 pieces
1/2 cup chopped onion
2 carrots, peeled, thinly sliced
2 celery stalks, sliced
2 tablespoons (1/4 stick) butter
1 cup sliced mushrooms
1 tablespoon fresh lemon juice
8 ounces dried wide egg noodles
1/2 cup finely chopped tender herbs such as dill or parsley

Preparation

  1. Step 1

    Combine chicken broth and chicken in heavy large pot. Bring to boil. Reduce heat; cover partially and simmer until chicken is cooked through, about 20 minutes. Using tongs, transfer chicken to large bowl. Cool chicken and broth slightly. Discard skin and bones from chicken. Cut chicken meat into bite-size pieces and reserve. Spoon fat off top of chicken broth.

    Step 2

    Return broth to simmer. Add onion, carrots and celery. Simmer until vegetables soften, about 8 minutes. (Can be prepared 1 day ahead. Cover chicken meat and broth separately and refrigerate. Bring broth to boil before continuing.)

    Step 3

    Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until beginning to brown, about 5 minutes. Stir in lemon juice. Add mushrooms to broth; stir in noodles, herbs, and reserved chicken. Simmer until noodles are tender, about 5 minutes. Season soup to taste with salt and pepper.

TagsSoupSoup/StewEgg NoodleNoodlePasta & NoodlesAmericanChickenPoultryCarrotRoot VegetableVegetableCeleryMainSideDinnerNut FreeEasySauteSimmerEpicurious

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