How to Make Old-Fashioned Chicken Noodle Soup

Ingredients

• 1.5 pounds Bone-In Chicken (mix of white and dark meat, skin on for flavor)
• 1 tablespoon Vegetable Oil (neutral oil for browning)
• 0.5 teaspoon Salt (kosher or table salt)
• 0.5 teaspoon Black Pepper (freshly ground)
• 1 medium Onion (peeled and diced)
• 1 large Carrot (peeled and cut into 1/2-inch rustic pieces)
• 1 rib Celery (cut into 1/2-inch pieces)
• 2 sprigs Fresh Thyme (whole sprigs, added whole)
• 1 leaf Bay Leaf (whole leaf, removed before serving)
• 8 cups Chicken Broth (high-quality, low-sodium store-bought broth)
• 5 ounces Spaghetti (broken into 1-inch pieces)
• 2 tablespoons Fresh Parsley (chopped, added at end)
• 1 tablespoon Fresh Dill (chopped, added at end)

Instructions

1. Pat and Season Chicken

   Pat the bone-in chicken dry with paper towels, then season both sides with 1/4 teaspoon salt and 1/4 teaspoon black pepper.

   Time: PT2M

2. Brown the Chicken

   Heat 1 tablespoon vegetable oil in a large soup pot over medium‑high heat until shimmering. Add the chicken and brown, turning once, for about 8–10 minutes until the skin is golden and fond forms on the bottom.

   Time: PT10M

3. Prepare Vegetables

   While the chicken browns, dice the onion, cut the carrot into 1/2‑inch rustic pieces, and slice the celery rib into 1/2‑inch pieces.

   Time: PT5M

4. Build the Soup Base

   Add the chopped onion, carrot, celery, 1 bay leaf, 2 sprigs thyme, an additional 1/4 teaspoon salt, and 8 cups chicken broth to the pot. Stir, scrape any remaining fond, bring to a boil, then cover and reduce to a gentle simmer for 15 minutes.

   Time: PT20M

5. Check Chicken Doneness

   Insert an instant‑read thermometer into the thickest part of the breast; it should read about 160°F. Thighs should be at least 175°F.

   Time: PT2M

6. Remove Skin, Bones, and Herbs

   Using tongs, lift the chicken out, discard the skin and bones, and set the meat aside. Remove the bay leaf and thyme sprigs from the pot.

   Time: PT2M

7. Cook the Pasta in the Soup

   Break 5 ounces of spaghetti into 1‑inch pieces and add them to the simmering broth. Boil for about 10 minutes, or until al dente.

   Time: PT10M

8. Shred the Chicken

   Using two forks, pull the cooked chicken meat into bite‑size shreds. Discard any remaining skin or bone fragments.

   Time: PT3M

9. Finish the Soup

   Return the shredded chicken to the pot, stir in chopped parsley and dill, and taste for seasoning. Add a pinch more salt or pepper if needed. Warm through for 1–2 minutes.

   Time: PT3M

10. Serve

    Ladle the soup into bowls and enjoy while hot.

    Time: PT1M

Nutrition Facts

Calories

250

Protein

20g

Carbohydrates

30g

Fat

6g

Fiber

2g