This vintage Chicken Noodle Soup is the kind of practical, from-scratch comfort food that became a staple of American home kitchens. Rather than relying on prepared broth, the recipe begins by gently simmering a whole fryer chicken with onion, celery, parsley, salt, and pepper, creating a flavorful homemade stock as the chicken cooks. The meat is then removed from the bones and returned to the strained broth along with tender noodles. Chicken noodle soup has long been associated with warming family meals and cold-weather cooking, and this version captures its uncomplicated appeal beautifully. With simple pantry ingredients and an old-fashioned preparation method, it produces a hearty, soothing bowl with plenty of chicken and noodles.
Ingredients
- 1 fryer chicken (cut into pieces)
- 6 cups water
- 1 cup onion (finely chopped )
- ¾ cup celery (finely chopped )
- 2 tsp salt
- 2 tsp fresh parsley (chopped )
- ½ tsp black pepper
- 2 cups noodles (broken into small pieces)
Instructions
Step 1: Prepare the Chicken
- Place the fryer chicken pieces in a large pot.
- Add the water, chopped onion, celery, salt, parsley, and black pepper.
Step 2: Simmer the Chicken
- Cover the pot and bring to a gentle simmer over low heat.
- Cook for about 1 hour, or until the chicken is tender and fully cooked.
Step 3: Remove the Chicken
- Remove the chicken pieces from the broth and set aside until cool enough to handle.
Step 4: Prepare the Chicken Meat
- Remove the chicken meat from the bones.
- Discard the bones and skin.
- Cut the chicken into bite-size pieces and set aside.
Step 5: Cook the Noodles
- Break the noodles into small pieces.
- Cook according to the package directions.
- Drain and set aside.
Step 6: Finish the Broth
- Skim excess fat from the chicken broth.
- Strain the broth if desired to create a smoother soup base.
- Return the broth to the pot and bring it to a boil.
Step 7: Finish the Soup
- Add the bite-size chicken pieces and cooked noodles to the hot broth.
- Reduce the heat and simmer for about 5 minutes.
- Serve hot.
Tips
- For a richer broth, leave some of the rendered chicken fat in the soup instead of skimming it all away.
- Add sliced carrots for extra color, sweetness, and vegetables.
- Homemade egg noodles are an excellent substitute for packaged noodles.
- Avoid overcooking the noodles before adding them to the broth, since they will continue softening during the final simmer.
- For more herbal flavor, add a small amount of thyme or a bay leaf while the chicken simmers.
- Taste the finished broth before adding additional salt, particularly if using salted packaged noodles.
- For a clearer broth, strain it through a fine-mesh strainer before returning the chicken to the pot.
- Store leftover soup in the refrigerator for up to 3–4 days.
- If preparing the soup ahead, keep the noodles separate and add them when reheating to prevent them from becoming overly soft.
Nutrition
Calories: 340kcalCarbohydrates: 25gProtein: 30gFat: 13gSaturated Fat: 3.5gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 900mgPotassium: 510mgFiber: 2gSugar: 3gVitamin A: 700IUVitamin C: 5mgCalcium: 45mgIron: 2.2mg