Classic Chicken Noodle Soup

Name: Classic Chicken Noodle Soup
Prep time: 20 min
Cook time: 13 h
Total time: 13 h 20 min
Yield: 10
Cuisine: Soup
Ingredients: Stock:; 1 whole chicken (5-6 lb); 4-6 medium carrots; 4-6 stalks of celery; 1 medium yellow onion, quartered; 3 cloves garlic, smashed; ⅓ cup apple cider vinegar; 1 tsp kosher salt; ½ tsp black pepper; 3 bay leaves; ½ bunch Italian parsley; Soup:; 1 16 oz package Grandma’s wide egg noodles; 2 Tbsp butter; 3 cups carrots, sliced (about 6 medium); 3 cups celery, ½” diced (about 6 stalks); 2 cups yellow onion, ½” diced (about 1 large); 1 Tbsp garlic, minced (about 4 cloves); 10 cups stock (from above); 6 cups shredded chicken (from above); 1 ½ tsp kosher salt; 1 tsp black pepper; 2 Tbsp fresh lemon juice; ⅓ cup Italian parsley, chopped

Author: Annie Weisz of Peak to Plate

Servings

Prep Time

20 minutes

Cook Time

13 hours

Cuisine

Soup

Ingredients

Stock:
1 whole chicken (5-6 lb)
4-6 medium carrots
4-6 stalks of celery
1 medium yellow onion, quartered
3 cloves garlic, smashed
⅓ cup apple cider vinegar
1 tsp kosher salt
½ tsp black pepper
3 bay leaves
½ bunch Italian parsley
Soup:
1 16 oz package Grandma’s wide egg noodles
2 Tbsp butter
3 cups carrots, sliced (about 6 medium)
3 cups celery, ½” diced (about 6 stalks)
2 cups yellow onion, ½” diced (about 1 large)
1 Tbsp garlic, minced (about 4 cloves)
10 cups stock (from above)
6 cups shredded chicken (from above)
1 ½ tsp kosher salt
1 tsp black pepper
2 Tbsp fresh lemon juice
⅓ cup Italian parsley, chopped

Directions

Stock:
Bring a large pot of lightly salted water to a boil. Add the whole chicken and simmer for 20 minutes. This helps clean the chicken and gives your stock better flavor.
Remove the chicken and place it in a crockpot. Discard the water from the pot.
Add carrots, celery, onion, garlic, bay leaves, salt, pepper, and vinegar to the crockpot. You can leave the peels on the carrots and onion if they are clean. Vegetable scraps from prepping the soup can also be added. Cover with about 8 cups of water, or enough to cover the chicken and vegetables completely.
Turn the crockpot to high and cook until the stock begins to simmer, about 2 hours. Reduce the heat to low and continue cooking for 2–3 hours.
Carefully remove the chicken and check that the thighs reach 185°F and the breasts 165°F. Remove the meat from the bones, shred it into bite-sized pieces, and store it in an airtight container in the refrigerator until ready to make the soup.
Return the bones, skin, and any leftover bits of chicken to the crockpot. Add enough water to completely cover the carcass. Continue cooking on low for at least 8 hours, up to 20 hours (24 hours total cooking time). If simmering overnight, make sure everything is fully submerged first.
Add parsley during the last hour of cooking.
Strain the stock through a fine-mesh strainer over a large bowl. For an extra-clear stock, strain 1 or 2 more times through cheesecloth to remove any fine grit. Set aside while preparing the soup.
Soup:
Melt butter in a Dutch oven or large pot over medium-low heat. Add carrots, celery, onion, and garlic, stirring to coat. Cook for 20–25 minutes until the vegetables release their liquid, reabsorb it, and become slightly softened, stirring occasionally to prevent burning. This process, called "sweating," makes the vegetables extra flavorful.
Add the stock to the pot, season with salt and pepper, and bring to a simmer over medium-high heat. Reduce heat to low and simmer for 25–30 minutes.
While the soup simmers, bring a large pot of salted water (6 quarts water and 2 tablespoons salt) to a boil. Cook noodles according to package instructions and drain well.
Add the shredded chicken and cooked noodles to the soup and stir to combine. Bring back to a simmer for 5 minutes until the chicken and noodles are heated through.
Stir in parsley and lemon juice. Taste and adjust seasoning with salt and pepper if needed. Serve hot with crusty bread for dipping. Enjoy!