Chicken Noodle Soup
Chicken Noodle Soup is a medium American recipe that serves 6. 250 calories per serving. Recipe by Allrecipes on YouTube.
Prep: 45 min | Cook: 4 hrs 15 min | Total: 5 hrs 20 min
Cost: $10.60 total, $1.77 per serving
Ingredients
- 2.5 lb Chicken Pieces (bone-in, skin-on) (Whole cut‑up pieces, roasted then shredded; keep bones for broth)
- 5 medium Carrots (Peel half for broth, leave skins on for roasting; sliced)
- 2 medium Onion (One quartered for roasting, one chopped for soup base)
- 5 cloves Garlic (Mince; roasted with chicken)
- 5 stalks Celery Stalks (Leaves saved for broth, stalks chopped for soup)
- 1/2 bunch Fresh Parsley (Stems for broth, leaves for garnish)
- 2 pieces Bay Leaves (Adds depth to broth)
- 2 tsp Salt (Season broth and vegetables)
- 1/2 tsp Black Pepper (Freshly ground)
- 2 tbsp Olive Oil (For coating chicken and vegetables; also in soup base)
- 2 tbsp Unsalted Butter (Melted for sautéing aromatics)
- 2 tsp Chicken Base (bouillon) (Optional, boosts flavor)
- 8 oz Egg Noodles (Cooked separately; any wide noodle works)
Instructions
Prepare Chicken and Vegetables for Roasting
Pat the chicken pieces dry, coat lightly with olive oil, then season generously with salt and black pepper. Quarter 1 onion, peel and cut 2–3 carrots, and smash the garlic cloves. Toss the veggies with a little more oil, salt, and pepper and spread them around the chicken on a roasting pan.
Time: PT15M
Roast Chicken and Vegetables
Place the pan in a pre‑heated oven at 425°F and roast for 50–60 minutes, until the chicken is cooked through (internal temp 165°F) and the vegetables are deeply browned.
Time: PT55M
Temperature: 425°F
Deglaze the Roasting Pan
Remove the pan from the oven, place it on the stovetop over medium heat, and add 1 cup of cold water. Scrape the caramelized bits from the bottom with a wooden spoon; this is flavor gold for the stock.
Time: PT5M
Separate Meat from Bones
Transfer the roasted chicken to a cutting board, discard the skin, and shred the white meat into bite‑size pieces. Set the meat aside for later; keep the bones and any leftover skin for the broth.
Time: PT10M
Build the Stockpot
Place the roasted bones, skin scraps, and all pan juices into a large stockpot. Add the remaining onion (chopped), 3 stalks of celery (including leaves), the remaining carrots, parsley stems, and bay leaves. Cover with about 10 cups of cold water and stir in 1 tsp salt.
Time: PT10M
Simmer the Broth
Bring the pot to a gentle boil, then reduce to a low simmer. Let it cook uncovered for 2–4 hours (3 hours recommended), skimming any foam that rises to the surface.
Time: PT3H
Strain the Broth
After simmering, pour the broth through a fine mesh strainer into a clean container, pressing the solids to extract every last drop. Discard the solids.
Time: PT10M
Sauté Aromatics for Soup Base
In a clean pot, melt the butter with 1 tbsp olive oil over medium heat. Add the finely chopped onion, sliced carrots, and celery stalks. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Season with a pinch of salt and black pepper.
Time: PT5M
Combine Broth and Vegetables
Pour the strained broth into the pot with the sautéed vegetables. Bring to a boil, then reduce to a simmer and cook until the vegetables are tender, about 10 minutes. Adjust seasoning with additional salt or pepper if needed.
Time: PT10M
Cook Noodles Separately
Bring a large saucepan of salted water to a rolling boil. Add the egg noodles and cook according to package directions (usually 8 minutes) until al dente. Drain and set aside.
Time: PT8M
Temperature: Boiling
Finish the Soup
Stir the shredded chicken and cooked noodles into the soup. Heat gently for 2 minutes until everything is warmed through.
Time: PT2M
Garnish and Serve
Remove the pot from heat, stir in the fresh parsley leaves, and ladle the soup into bowls. Serve hot with crusty bread if desired.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 15g
- Carbohydrates
- 30g
- Fat
- 6g
- Fiber
- 2g
Dietary info: Contains meat, High protein, Comfort food
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Chicken Pieces (bone-in, skin-on): Boneless chicken breasts (less flavorful)
- Instead of Carrots: Parsnips
- Instead of Onion: Shallots
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Celery Stalks: Celery seed (1 tsp)
- Instead of Fresh Parsley: Cilantro
- Instead of Bay Leaves: Thyme (1 tsp)
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Olive Oil: Vegetable oil
- Instead of Unsalted Butter: Margarine
- Instead of Chicken Base (bouillon): Homemade concentrated broth
- Instead of Egg Noodles: Spaghetti broken into pieces
Equipment Needed
- Roasting Pan
- Oven
- Large Stockpot
- Fine Mesh Strainer
- Cutting Board
- Chef's Knife
- Ladle
- Measuring Spoons
- Wooden Spoon
- Saucepan for Noodles
- Bowl for Shredded Chicken
Critical Steps — Do Not Skip
- Roasting the chicken and vegetables for deep flavor
- Deglazing the pan to capture fond
- Simmering the broth for at least 2 hours for concentration
- Straining the broth for clarity
- Cooking noodles separately to preserve broth volume
- Adding fresh parsley at the end for brightness
Chef Tips from the Video
- Roasting the chicken first creates a caramelized depth that plain boiled chicken can’t match
- Use the cold‑water deglaze trick to lift the browned bits without burning
- Save the chicken bones for future stock; they’re a gold mine of flavor
Troubleshooting
Broth tastes bland
Add a splash more salt, a pinch of extra bay leaf, or a teaspoon of chicken base; simmer an additional 30 minutes.
Noodles become mushy
Cook noodles al dente in a separate pot and add them just before serving; keep them out of the broth until the last minute.
Soup is too oily
Skim the surface of the broth before adding vegetables, or refrigerate the broth and remove the solidified fat layer.
Storage
Refrigerator: Store broth and soup in airtight containers for 3–4 days.
Freezer: Freeze in portion‑size bags for up to 3 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the broth up to step 7 and refrigerate or freeze; reheat before adding noodles
- Cook noodles ahead of time, toss with a little oil to prevent sticking, and add at the end
Frequently Asked Questions
What is the cultural significance and history of Classic Chicken Noodle Soup in American comfort food cuisine?
Chicken noodle soup has long been considered America’s go‑to comfort dish, especially during cold weather and when people are under the weather. Its roots trace back to immigrant broth traditions, but the addition of noodles made it a uniquely American staple that families associate with home and healing.
What are the traditional regional variations of chicken noodle soup in the United States?
In the Northeast, many add dumplings or use egg noodles; the South often incorporates cornmeal dumplings or a touch of hot sauce; the Midwest favors simple egg noodles and a clear broth. Each region tweaks the herbs and vegetables to reflect local tastes.
How is Classic Chicken Noodle Soup traditionally served in American households?
It is typically ladled into deep bowls, garnished with fresh parsley, and served hot alongside crusty bread or crackers. Some families add a squeeze of lemon or a dash of hot sauce for extra brightness.
On what occasions is Classic Chicken Noodle Soup traditionally associated with in American culture?
It’s a classic remedy for colds and flu, a comforting meal on rainy days, and a staple at family gatherings after outdoor activities like hunting or skiing where a warm bowl is welcomed.
What makes Classic Chicken Noodle Soup special or unique in American cuisine?
The combination of a richly roasted chicken broth, tender noodles, and fresh herbs creates a balance of heartiness and lightness that epitomizes American comfort food. The roasting step sets it apart from simple boiled stock versions.
What are the most common mistakes to avoid when making Classic Chicken Noodle Soup?
Common errors include over‑cooking the noodles in the broth (they’ll soak up all the liquid), under‑seasoning the broth, and not simmering the stock long enough to extract flavor from the bones. Also, forgetting to discard the skin can make the broth greasy.
Why does this Classic Chicken Noodle Soup recipe use a roasted chicken base instead of a plain boiled chicken?
Roasting caramelizes the skin and vegetables, creating deep, umami‑rich fond that dissolves into the water, giving the broth a richer color and flavor that a simple boiled chicken cannot achieve.
Can I make Classic Chicken Noodle Soup ahead of time and how should I store it?
Yes. Prepare the broth up to the straining step and refrigerate for up to 4 days or freeze for 3 months. Cook the noodles fresh when you’re ready to serve, then combine with the reheated broth and chicken.
What texture and appearance should I look for when making Classic Chicken Noodle Soup?
The broth should be clear, amber‑gold, and slightly viscous from gelatin. Noodles should be al dente, and chicken pieces should be tender but not falling apart. A sprinkle of fresh parsley adds a bright green contrast.
What does the YouTube channel Allrecipes specialize in?
The YouTube channel Allrecipes specializes in accessible, home‑cooked recipes ranging from quick weeknight meals to classic comfort dishes, often featuring step‑by‑step video guides that emphasize practical tips for everyday cooks.
How does the YouTube channel Allrecipes' approach to American comfort food cooking differ from other cooking channels?
Allrecipes focuses on straightforward, ingredient‑friendly methods with clear visual cues, prioritizing pantry staples and time‑saving techniques, whereas many other channels may emphasize gourmet plating or exotic ingredients.
Last updated: September 6, 2026
