Old Fashioned Chicken Noodle Soup
Just about everyone loves chicken noodle soup, so we decided to share our favorite version. We use roasted chicken thighs and drumsticks and simmer them with carrots, celery, onions, cabbage, garlic and parsley to produce a richly flavored stock. For the finished soup, we add a fresh batch of vegetables, diced tomatoes and broad egg noodles. It truly is a complete meal in a bowl.
- For the stock:
- 4 lbs chicken thighs and drumsticks
- 2 carrots, cut into thirds
- 2 stalks of celery, leaves attached, cut into thirds
- 1 medium yellow onion, quartered (unpeeled)
- 1 core from a small head of cabbage
- 2 or 3 cloves of garlic, smashed (unpeeled)
- 1 teaspoon salt
- 10 whole peppercorns
- 4 sprigs parsley
- 10 cups water
- For the soup:
- 8 cups homemade chicken stock
- 2 to 3 cups cooked chicken, shredded
- 2 carrots, peeled and sliced
- 2 stalks celery, peeled and sliced
- 1/2 small head of cabbage, thinly sliced
- 1/2 medium red onion, thinly sliced
- 1 can (15-ounce) diced tomatoes, undrained
- 1/4 cup fresh parsley, chopped
- 8 ounces broad egg noodles, cooked and drained
Make the stock:
Preheat the oven to 425°F and season the chicken liberally with salt and pepper. Arrange in a shallow, foil-lined pan and roast until nicely browned, 20 to 25 minutes.
Combine the carrots, celery, onion, cabbage core, garlic, salt, peppercorns, parsley and water in a large pot. Add the chicken along with any juices that have accumulated in the pan and bring the mixture to a rapid simmer. Skim off any of the froth that rises to the surface over the first 10 minutes or so. Reduce the heat, cover and simmer slowly for 1-1/2 to 2 hours.
Remove the solids from the pot and strain the stock through a fine-mesh strainer if desired. If you're going to use the stock right away, skim the fat from the top using a large spoon, otherwise, cool to room temperature, then refrigerate. Once chilled, the fat will solidify on the top and can be easily discarded. (Stock can be kept up to 3 days.)
Discard the fat, skin and bones from the chicken and using your fingers, shred the meat into small pieces.
Finish the soup:
Bring the chicken stock to a simmer in a large pot. Add the cooked chicken, carrots, celery, cabbage, onion and tomatoes and cook until the carrots are tender, about 20 minutes. Season to taste with salt and freshly ground pepper. Add the parsley and remove from the heat.
Place a serving of egg noodles in individual soup bowls and ladle the soup on top. Serve with Tomato-Cheese Toasts if desired (bonus recipe - see below).
Makes about 3-1/2 quarts
Tomato-Cheese Toasts (Bonus Recipe)
Season slices of fresh tomato with salt and pepper and place on top of 1/2-inch thick slices of baguette. Top with a slice of cheese (we like provolone) and arrange on a baking sheet. Bake at 425°F for 8 to 10 minutes, or until the cheese is bubbly and brown. Plan on two pieces per serving.