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Basic Chicken Noodle Soup recipe

Classic Chicken Noodle Soup

by Tony Rosenfeld
One Star Two Stars Three Stars Four Stars Five Stars read reviews (1)

When you are looking for a straight-ahead chicken noodle soup, this recipe fits the bill beautifully. Light and soothing, it will please just about everybody. Serves 6-8

See wine pairing for this recipe Make-Ahead: Can be completely prepared ahead (may need reheating and a garnish to serve) Test Kitchen Guaranteed: All recipes that run in Fine Cooking magazine are thoroughly tested in our test kitchen
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ingredient discovery
Ingredients chicken broth leeks egg noodles more more
1-1/2 Tbs. olive oil or canola oil
2 cups finely chopped onion
1 cup chopped leek
1 cup diced (1/4 inch) carrot
Kosher salt
2 tsp. chopped fresh thyme
3 quarts Homemade Chicken Broth or lower salt chicken broth
3-1/2 to 4 cups shredded, cooked chicken
5 cups cooked-until-barely-tender egg noodles, rinsed
1-1/2 cups fresh or thawed frozen peas
1/4 cup chopped fresh parsley
1 to 4 Tbs. fresh lemon juice
Freshly ground black pepper
Tip: If you made the chicken broth yourself, use the cooked meat from that bird; otherwise you can use the meat from a store-bought rotisserie chicken.

Heat the oil over medium-high heat in a large (at least 8-quart), heavy-duty pot or Dutch oven. Add the onion, leek, carrot, and 1/2 Tbs. salt. Cook, stirring occasionally, until the vegetables are softened and lightly browned in places, 4 to 6 minutes. Add the thyme and cook, stirring, until fragrant, 30 seconds.

Add the broth and bring to a boil. Reduce to a simmer and cook, stirring, until the vegetables are completely tender, 20 to 30 minutes.

Stir in the shredded chicken, egg noodles, and peas. Simmer, stirring occasionally, until all are tender and the flavors meld, about 10 minutes.

Stir in the parsley and 1 Tbs. of the lemon juice. Taste, and add more lemon juice, a little at a time, if needed, up to 4 Tbs. Season to taste with salt and pepper.

nutrition information (per serving):
Calories (kcal): 280; Fat (g): 7; Fat Calories (kcal): 70; Saturated Fat (g): 1.5; Protein (g): 15; Monounsaturated Fat (g): 3.5; Carbohydrates (g): 42; Polyunsaturated Fat (g): 1.5; Sodium (mg): 1310; Cholesterol (mg): 30; Fiber (g): 4;
photo: Scott Phillips
From Fine Cooking 114 , pp. 70-76
October 27, 2011

user reviews

Rate this Recipe
Star Star Star Star Star by fortkcook, 3/20/2013The essence of comfort food, and perfect for a March supper, when the weather is still cold and blustery but you want something with a hint of spring...to further punch up the freshness, before serving I threw in some mint and tarragon along with the parsley. Homemade chicken stock is a real plus here. For the noodles, I used the Al Dente brand -- pretty easy to find and like homemade in quality. They cook in about 3 minutes, so I put directly in the soup, rather than pre-boiling, so they wouldn't be too soft. And I didn't bother thawing the frozen peas -- they cook up just fine in a minute or two straight from the freezer.