Go Back
–+ servings
Pin Print

Chicken Noodle Soup

Chicken noodle soup is the ultimate “everything’s gonna be fine” bowl. Simple, cozy, and always hits. We’re talking a savory broth, tender chicken, and noodles that soak up all that good flavor, with just enough veggies to feel wholesome. Make a big pot and you’ve got dinner now and the best leftovers later.
Prep Time: 30 minutes
Cook Time: 1 hour 45 minutes
Servings: 8 portions
Save this recipe!
Get this recipe sent to your inbox.

Ingredients 

FULL STOCK:

  • 1000 g chicken backs
  • 750 g chicken feet
  • 2700 g chicken stock or water

QUICK STOCK:

  • 2700 g chicken stock or water
  • 30 g Better Than Bouillon chicken
  • 21 g packets gelatin, 3 packets, 7g each

SOUP:

  • 200 g leeks (white and light green parts), sub yellow onion, medium dice
  • 400 g carrots, medium dice
  • 300 g celery, medium dice
  • 30 g chicken fat, or oil
  • 550 g boneless, skinless chicken thighs
  • 10 g kosher salt, plus a little more for additional seasoning
  • black pepper, ground, for seasoning

NOODLES:

  • 300 g egg noodles
  • kosher salt
Metric - US Customary

Instructions 

FOR THE FULL STOCK:

  • Preheat oven to 400℉.
  • Roast the chicken backs and feet in the oven for 20 minutes or until chicken is just starting to brown.
  • Deglaze the sheet tray with a bit of stock to get up all of the leftover fond. Combine chicken, stock and fond into a pressure cooker and cook on high pressure for 45 minutes to an hour. Allow the pressure to come down naturally.
  • Skim the stock and get rid of 80% of the fat on top.

FOR THE QUICK STOCK:

  • In a gallon size container, whisk together ingredients and set aside.

FOR THE SOUP:

  • Trim excess fat from the chicken. Salt each side of the chicken thighs and set aside.
  • Bring a pot of water to a boil.
  • While the pot of water is coming up, grab a dutch oven and set it on the stove. Heat up a few tablespoons of oil and sweat down leeks, carrots and celery on medium high heat.
  • After 4-5 minutes, or when the leeks are becoming translucent, add in stock and bring to a boil.
  • When stock is up to a boil, lower to a simmer and add in the chicken. Simmer for 15 minutes, or until the chicken is at an internal temp of 180 or higher and can be easily shredded.
  • While the chicken is cooking, cook noodles to desired doneness, about 12 minutes. Strain the noodles, toss them in oil and lay out on a sheet tray and place in the refrigerator.
  • Remove the chicken from the soup and shred. After the chicken has been shredded, run a knife through it once or twice to get it into smaller pieces. Return chicken to the soup and add 10g of salt. Taste the soup and adjust seasoning as needed with more salt and pepper.
  • To serve, pour soup in a bowl over the cooked noodles and top with a few cranks of black pepper.
  • Refrigerate any leftover noodles for up to 3 days. Any leftover soup will be good for 5-7 days in the refrigerator and up to 3 months in the freezer.
iconLike this? Leave a comment below!