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chicken noodle soup recipe best from scratch homestyle old fashioned healthy aneto broth

Ultimate Chicken Noodle Soup

By Kimberly Killebrew
It's not often that the most delicious comfort dishes are also very healthy for you. Low and slow-simmered chicken, fresh and wholesome vegetables, savory herbs, healing broth...this "ultimate" version bumps up the flavor several notches and is sure to become your go-to for this beloved classic soup!
5 from 82 votes
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings 6

Ingredients
 
 

  • 2 tablespoons oil
  • 3 to 3 1/2 pounds bone-in, skin-on chicken pieces (drumsticks and thighs will produce the best flavor but you can include breasts)
  • 1 large yellow onion , finely chopped
  • 3 large carrots , sliced into rings
  • 3 large celery ribs , diced
  • 1 medium leek , finely chopped, thoroughly rinsed and drained
  • 4 cloves garlic , minced
  • 10 cups quality chicken broth (either homemade or high quality store-bought; we use and recommend ANETO)
  • 3/4 teaspoon dried thyme
  • 3/4 teaspoon dried rosemary
  • 2 bay leaves
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 8 ounces uncooked egg noodles (or pasta of choice)
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh dill (optional but highly recommended for best flavor; can use extra parsley instead)
  • 1 tablespoon fresh lemon juice

Instructions
 

  • In a Dutch oven or stock pot heat the oil over medium high heat and brown the chicken pieces in batches on all sides until dark golden brown.  Transfer the chicken to a plate and set aside.  Add the onion, carrots, celery, and leek and cook until softened, 4-5 minutes.  Add garlic and cook for another minute.
    Return the chicken pieces to the pot along with the thyme, rosemary, bay leaves, salt, and pepper.  Add the broth and stir to scrape any browned bits on the bottom of the pot.  Bring the soup to a boil, reduce the heat to low, cover ,and simmer for 50-60 minutes.  
    Remove the chicken and let it sit until cool enough to handle.  Remove and discard the skin.  Remove and dice the chicken meat.  Discard the bones.    
    If desired, spoon off the top layer of oil on the soup.  Add the noodles and cook for 8-10 minutes or until done.  Discard the bay leaves.  Place the chicken pieces back in the pot along with the parsley and lemon juice and heat through.  Add salt and pepper to taste.   Serve immediately.

Nutrition

Calories: 593kcalCarbohydrates: 39gProtein: 48gFat: 36gSaturated Fat: 9gPolyunsaturated Fat: 8gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 167mgSodium: 667mgPotassium: 953mgFiber: 3gSugar: 4gVitamin A: 5814IUVitamin C: 12mgCalcium: 83mgIron: 4mg
Course Entree, Main Course, Soup
Cuisine All, American
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