Old-Fashioned Chicken Noodle Soup
About this recipe
If you're looking for a cozy bowl of comfort, this Old-Fashioned Chicken Noodle Soup is just the ticket. With a rich, flavorful broth and tender chicken, it's a far cry from the canned stuff that often lacks character.
This recipe, demonstrated by Julia Collin Davison from America's Test Kitchen, emphasizes the importance of using bone-in chicken for maximum flavor, along with simple, fresh ingredients that come together in just 30 minutes.
Ingredient notes
- 680 g (1.5 pounds) of bone-in chicken is recommended for flavor; you can use all white or dark meat if preferred.
- 8 cups of store-bought chicken broth is used to save time, but the quality of the broth matters for flavor.
Tips from America's Test Kitchen’s video
- Browning the chicken is key to developing flavor in the broth; don't skip this step!
- When chopping vegetables, aim for bite-sized pieces that will fit on a spoon for a better eating experience.
- Cook the spaghetti directly in the soup instead of separately to enhance the flavor and avoid extra dishes.
Good to know
- How long does it take to make this soup?
- The total time to make this soup is about 30 minutes.
- What type of chicken should I use?
- Use bone-in chicken for the best flavor, but you can substitute with all white or dark meat if you prefer.
- Can I use a different type of pasta?
- Yes, you can use any small noodles, but spaghetti is recommended for its flavor.
- How do I know when the chicken is cooked through?
- Check the chicken's temperature; it should be 160°F for breast meat and at least 175°F for thigh meat.
No life story here — the video and the recipe are the whole point. All credit to America's Test Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Pat the chicken dry with paper towels and season with salt and pepper on both sides.
- 2
Heat vegetable oil in a large soup pot over medium-high heat until shimmering.
- 3
Add the chicken to the pot and brown for 8 to 10 minutes, turning to brown both sides.
- 4
While the chicken is browning, chop the onion, celery, and carrot into bite-sized pieces.
- 5
Once the chicken is browned, add the chopped vegetables to the pot along with the bay leaf, thyme, and remaining salt.
- 6
Pour in the chicken broth and scrape up any browned bits from the bottom of the pot.
- 7
Bring the mixture to a boil, then cover and reduce to a simmer for about 15 minutes until the chicken is cooked through.
- 8
Check the chicken's temperature; it should be 160°F for breast meat and at least 175°F for thigh meat.
- 9
Remove the chicken, bay leaf, and thyme sprigs from the pot.
- 10
Bring the soup back to a boil and add the broken spaghetti.
- 11
Cook the spaghetti in the soup for about 10 minutes until al dente.
- 12
While the pasta cooks, shred the chicken into bite-sized pieces, discarding the skin and bones.
- 13
Once the pasta is cooked, return the shredded chicken to the pot and let it warm through.
- 14
Taste the soup and adjust seasoning with salt and pepper as needed.
- 15
Serve hot, garnished with fresh parsley.
Heads up — we had to guess a little:
- The quantity of salt was inferred based on common seasoning practices.
Credit where it’s due: this recipe was transcribed from America's Test Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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