Yield: Yields about 3 quarts
Making your own chicken broth if an easy proposition. All is requires is throwing a chicken and some vegetables into a pot and them letting them simmer. This version is made from a whole chicken, which means you get the bonus of lots of tender meat to add to soup.
Make Ahead Tips
The broth can be refrigerated for up to 3 days or frozen for up to 3 months.
Removing the chicken’s skin gives you a less fatty broth that won’t need as much skimming.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I am just an old Connecticut yankee that misses my moms simple but delicious cooking. Your 'classic tomato Soup' was spot on so I am trying this recipe of Chicken Noodle Soup for supper.Can't wait.
Lovely recipe! I used a large pack of chicken drumsticks as opposed to a large chicken as it was what I had at the time. I roasted them before adding to the pan with the water for added flavour. It tastes amazing and because it is so simple, it opens it up to be tweaked for personal preference (adding extra flavours). I will be using this as my go to recipe from now on!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.