Simplest Chicken Noodle Soup
Chicken noodle soup doesn't get simpler than this: chicken and noodles. While a lot of chicken stock recipes include a slew of vegetables (onion, carrot, celery), spices (peppercorns, cloves, coriander), and herbs (parsley, thyme, bay leaves), this one lets the chicken do the talking. And it has so much to say. Seasoning at the end with salt and schmaltz (that golden rendered fat) yields a pure stock that would be wonderful in any recipe, but especially noodle soup. I like extra-wide egg noodles, boiled in salty water and added directly to the bowl so they don't get soggy. If you have some fresh herbs or cooked vegetables around, feel free to add those, too. But know that you don't need them.
Chicken noodle soup doesn't get simpler than this: chicken and noodles. While a lot of chicken stock recipes include a slew of vegetables (onion, carrot, celery), spices (peppercorns, cloves, coriander), and herbs (parsley, thyme, bay leaves), this one lets the chicken do the talking. And it has so much to say. Seasoning at the end with salt and schmaltz (that golden rendered fat) yields a pure stock that would be wonderful in any recipe, but especially noodle soup. I like extra-wide egg noodles, boiled in salty water and added directly to the bowl so they don't get soggy. If you have some fresh herbs or cooked vegetables around, feel free to add those, too. But know that you don't need them.
- Carbohydrate 60.61411534011 g
- Cholesterol 71.440798212 mg
- Fat 3.77615647692 g
- Fiber 2.80660274634568 g
- Protein 12.04287741288 g
- Saturated Fat 1.00357311774 g
- Serving Size 1 1 Serving (796g)
- Sodium 46.300199553 mg
- Sugar 57.8075125937643 g
- Trans Fat 0.575778814161 g
- Calories 327 calories
Step-by-step
- Take a peek inside your chicken. There’s probably a little bag in the cavity, with the neck and giblets. Reserve the neck and toss the rest (or freeze for later if that’s your thing).
- Cut the chicken into 8 to 12 roughly equal-sized pieces. (Alternatively, you can kindly ask your butcher to do this—it does save a lot of cleanup.) Add those pieces plus the neck to the biggest pot you’ve got.
- Slowly pour the water on top of the chicken in the pot. (Doing this too quickly can cause a raw-chicken splash zone—not what we want.) Set the pot on the stove, partially cover with a lid (so there’s a slight crack for steam to escape), and turn up the heat to high, until the liquid reaches a confident simmer. Adjust the heat as needed to simmer the chicken for about 25 minutes, or until the meat is cooked through. (Some scrum might rise to the top at this point. Just remove with a spoon and discard.)
- When the chicken has cooked, turn off the heat. Use metal tongs to remove all the pieces from the pot and set on a plate or platter. When it’s cool enough to handle, use your hands to pull the meat from the bones. (No need to shred into bite-sized pieces now—we can do that later.) When all the meat has been removed, add all the bones and skin back to the pot of water.
- With the pot partially covered, simmer the stock for 3 to 4 hours, until golden and reduced to 8 cups of liquid or so. Check every so often to make sure it’s simmering; depending on your stove, it may fluctuate from not simmering at all to downright boiling (neither of which is the goal), so adjust the heat as needed.
- When the stock is ready, carefully pour through a fine-mesh sieve into a big heatproof bowl, pot, or other vessel that can hold about 8 cups of liquid. Really press on those bones to get all liquid and flavor out of them. Let cool to room temperature, then refrigerate until completely chilled.
- When it’s completely chilled, there should be a layer of fat on top (good!) and the stock’s consistency should be ultra-gelatinous, like jelly (great!). Use a spoon to gingerly transfer the fat to a separate jar. You can refrigerate this fat for up to 5 days or freeze for months.
- When you’re ready to eat soup: Set a large pot of water over high heat to come to a boil. When it does, generously salt (I estimate about 1 tablespoon salt per quart water), and add the egg noodles. Cook for about 5 minutes or until just al dente, since they’ll continue to cook in the hot broth.
- While the water is coming to a boil, heat the stock over medium-high heat. And while the stock is heating up, shred the chicken. For the full amount of stock (8ish cups), you’ll want about 1 pound of shredded chicken (for 4 bowls of soup). Psst: This means you’ll probably have some leftover chicken; save for chicken-salad sandwiches later on!
- When the broth is hot, season it: Add 2 teaspoons kosher salt, stir. Add 1 tablespoon chicken fat, stir. Taste. At this point, I personally added another 1/2 teaspoon salt and 1 tablespoon chicken fat; maybe you will, maybe you won’t. Just keeping tasting and seasoning, tasting and seasoning, until you love it. Yay!
- Add the shredded chicken to the seasoned stock.
- When the noodles are done cooking, use a slotted spoon to divide them evenly between 4 big soup bowls. Ladle the chicken and its broth on top of each, again dividing evenly.
The Simplest Chicken Noodle Soup: A Busy Woman's Culinary Escape
As a working professional, time is my most precious commodity. Juggling deadlines, meetings, and the occasional after-work networking event leaves little room for elaborate cooking projects. That's why I've embraced the philosophy of "simple yet satisfying" in my kitchen. And nothing embodies this better than the simplest chicken noodle soup. It's a recipe that acknowledges my limited time without compromising on flavor or comfort.
This isn't your grandma's overly fussy chicken soup, loaded with an army of vegetables and a symphony of spices. Oh no, this is streamlined elegance. This is a testament to the power of simplicity. The star of the show is the chicken itself, its inherent flavor deepened and enriched by a slow simmer. The perfectly cooked noodles provide the comforting texture, while the rendered chicken fat, or schmaltz, adds a luxurious richness that elevates the entire experience.
The beauty of this recipe lies in its adaptability. On a busy weeknight, I stick to the basics: chicken, noodles, and perfectly seasoned broth. But when I have a few extra minutes (or a bit more energy!), I might throw in some fresh herbs from my garden—a sprig of parsley or a few leaves of thyme. The possibilities are endless, yet the foundation remains steadfastly simple.
Beyond the Bowl: A Culinary Journey
This soup isn't merely a meal; it's a journey. A journey back to simpler times, to childhood memories of warm embraces and comforting aromas. It's a reminder that true culinary satisfaction doesn't always require hours of preparation or a complex array of ingredients. Sometimes, the purest flavors are the ones that resonate most deeply.
I’ve found that cooking, even the simplest dishes, can be a powerful form of self-care. The rhythmic chopping, the gentle simmer, the satisfying aroma—it's a meditative process that grounds me in the present moment. And this soup, particularly, allows me to take a much-needed break from the hustle and bustle of daily life. The preparation is remarkably straightforward; the end result is incredibly rewarding.
Beyond the Recipe: Simplicity and Satisfaction
This recipe is about more than just a delicious meal; it’s a reflection of my personal philosophy. In a world that often demands complexity and perfection, I find solace in simplicity. This soup, in its purest form, embodies that principle: maximum flavor, minimum effort. It's a testament to the power of letting the inherent goodness of quality ingredients shine.
I often find myself making a larger batch on a Sunday, ensuring I have delicious, comforting meals readily available throughout the week. The leftovers are equally delicious, perhaps even better the next day, the flavors deepening and mellowing with time. It's the kind of recipe that welcomes improvisation, encourages experimentation, and ultimately delivers a consistently delicious result—perfect for a busy woman like me.
This simple chicken noodle soup has become a staple in my culinary repertoire, a symbol of how efficient, yet satisfying, cooking can be. It's a reminder that even amidst the chaos of modern life, we can find moments of tranquility, comfort, and pure culinary joy. The essence of this simple bowl of soup, in its unassuming greatness, embodies the very heart of my cooking philosophy – simple and delicious.
So, embrace the simplicity, embrace the comfort, and embrace the deliciousness of the simplest chicken noodle soup. You might just find it becomes a culinary sanctuary in your busy life, too.
12 cups cold water, 1 (5 1/2–pound) chicken, 2 teaspoons salt, plus more to taste and for noodle-boiling, 12 ounces extra-wide egg noodles
