Old Fashioned Chicken Soup
Old Fashioned Chicken Soup – Here’s a recipe for a comforting, deeply flavored chicken noodle soup that is easy enough to make when you’re feeling under the weather.
Old Fashioned Chicken Soup – Browning bone-in chicken pieces before simmering them in store-bought chicken broth creates an intensely chicken-y soup base.
Old Fashioned Chicken Soup – A standard mix of onion, celery, and carrot simmered alongside the chicken enhanced rather than distracted from the chicken broth’s richness.
Old Fashioned Chicken Soup – And though egg noodles are common in homemade versions, tasters preferred spaghetti broken into bite-size pieces, which gave a nostalgic nod to canned versions but had loads more flavor.
Old Fashioned Chicken Noodle Soup
A rich, soothing soup that’s easy enough to make on a sick day.
SERVES 4 to 6
Old Fashioned Chicken Noodle Soup Recipe
If you prefer, 4 ounces (2 cups) of egg noodles can be substituted for the spaghetti. Fresh dill can be substituted for the parsley.
Pat chicken dry with paper towels and sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper.
Heat oil in Dutch oven over medium-high heat until shimmering.
Cook chicken until well browned all over, 8 to 10 minutes.2
Add broth, onion, carrot, celery, thyme sprigs, bay leaf, and ¼ teaspoon salt, scraping up any browned bits.
Bring to boil, cover, and reduce heat to low.
Simmer until breasts register 160 degrees and/or thighs register at least 175 degrees, 14 to 17 minutes.3
Remove pot from heat; discard thyme sprigs and bay leaf.
Transfer chicken to plate and let cool slightly.
Using 2 forks, shred chicken into bite-size pieces; discard skin and bones.4
Return soup to boil over medium-high heat and add pasta. Cook, uncovered, until pasta is tender, 9 to 11 minutes, stirring often.
Add chicken and parsley and cook until chicken is warmed through, about 2 minutes.
Season with salt and pepper to taste.
Old Fashioned Chicken Noodle Soup Ingredients
1 ½ pounds bone-in chicken breasts and/or thighs, trimmed
Salt and pepper
1 tablespoon vegetable oil
8 cups chicken broth
1 onion, chopped
1 carrot, peeled and cut into ½-inch pieces
1 celery rib, cut into ½-inch pieces
2 sprigs fresh thyme
1 bay leaf
5 ounces spaghetti, broken into 1-inch pieces (1½ cups)
1 tablespoon minced fresh parsley
