World’s Best Chicken Noodle Soup

I’ve NEVER had a chicken noodle soup as good as this one. It’s the absolute best ever. You’ll never want to order chicken noodle soup again or eat it out of the can so make a huge pot and freeze the leftovers! I wanted to keep this as a secret recipe because I’m so proud of it but it’s too good not to share and I want ya’ll to enjoy it as much as I do.

I think the secret is in cooking a whole chicken, skin & bones and all before shredding and adding the chicken back to the soup. This just gives the soup such a rich depth and flavor. It’s an easy soup to make, the hardest part is cutting the chicken into quarters so I link a video tutorial for you at the bottom of the recipe. I don’t peel my carrots, just chop them into rounds and into the soup. It’s more rustic that way!

It’s so comforting and warming and especially makes you feel better on sick days.

This is also a delicious recipe for leftover Thanksgiving Turkey! You can use the carcass to make your own broth or just chicken chicken broth. Watch the video below to make it!

World’s Best Chicken Noodle Soup

Recipe by Paige MurrayCourse: SoupsCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

1

hour 

15

minutes

Ingredients

• 1 whole chicken, cut into quarters, or a mixture of bone-in, skin on chicken breast and thighs

• 5 large carrots cut into ¼ inch rounds

• 5 stalks of celery, diced (dice leaves as well)

• 1 onion, diced

• 2 teaspoons minced garlic

• 8 cups of chicken stock or broth

• 1 tablespoon fresh thyme or 1 tsp dried thyme

• 2 tablespoons dried oregano

• 2 bay leaves

• 1-2 tablespoons of salt (to taste)

• ½ – 1 tablespoon black pepper (to taste)

• Water

• 3 cups of egg noodles

Directions

• Place chicken, skin side down, in a large pot over medium low heat. Render the fat by letting it cook about 10 minutes. Remove chicken and set aside. You can see how big my pot is here and how much water I like to keep in the pot.
• In the chicken fat, cook onion, carrot, & celery over medium heat, about 7 minutes. The onion & celery will be soft. Add garlic & cook, stirring, one minute longer.
• Add broth. Return chicken to the pot. Add water until chicken is covered.
• Add herbs, bay leaves & salt & pepper. Bring to a boil. Reduce heat to medium low, cover & let cook until chicken is done (30-45 minutes).
• Remove chicken and set aside to cool.
• While chicken is cooling add the egg noodles to the pot. If you want, add a bit more water. Let the noodles cook at a low boil for about 7-8 minutes then cover & turn heat to low.
• Once the chicken is cool enough to handle, shred the chicken, discarding the bones & skin. Stir shredded chicken into the soup and let cook on low 10 minutes or until ready to serve.

Recipe Video