Description

A deeply comforting and flavorful homemade chicken soup made from scratch using a whole bird, classic vegetables, and herbs. This nourishing golden broth with tender chicken and egg noodles is perfect for any season.

Ingredients

1 whole chicken, cut into pieces (with skin on)

2–3 celery stalks, chopped

2–3 carrots, peeled and chopped

1 onion, quartered

1 parsnip (optional), peeled and chopped

1 bunch fresh parsley sprigs

1 tablespoon black peppercorns

2 bay leaves

Kosher salt, to taste

3 tablespoons reserved chicken fat (schmaltz)

2 leeks, rinsed, trimmed, and sliced

2 shallots, thinly sliced

1 cup additional chopped celery and carrots

1/4 cup fresh herbs (parsley, tarragon, thyme, dill)

2 cups egg noodles or alternative (pasta, rice, beans)

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Instructions

Place chicken pieces, onion, chopped carrots, celery, parsnip (if using), peppercorns, bay leaves, and parsley in a large pot.
Cover with cold water by about 1 inch and bring to a boil. Reduce to a very gentle simmer and cook uncovered for 1½ hours.
Turn off the heat and let the broth steep for additional hours if time allows.
Remove chicken and set aside. Return the pot to low heat and simmer broth for another hour.
Strain the broth, discard solids, and refrigerate the broth and chicken separately for at least 8 hours.
Once chilled, skim the fat from the broth and shred the chicken meat.
In a clean pot, render 3 tablespoons of reserved chicken fat (schmaltz). Sweat leeks and shallots until tender.
Add chopped celery, carrots, and fresh herbs. Cover and let soften for 5 minutes.
Pour in the strained broth and bring to a simmer. Add noodles and cook until tender.
Stir in the shredded chicken and season with salt and pepper. Garnish with fresh herbs before serving.

Notes

Chill the broth overnight for easier fat removal and deeper flavor.
Use fresh herbs like dill or tarragon for brightness.
Swap noodles for rice, pasta, or matzo balls.
Use pressure cooker for faster broth, but simmering yields better depth.

Prep Time: 20 minutes
Cook Time: 2 hours
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 4g
Sodium: 950mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 32g
Cholesterol: 130mg