I really love this chicken noodle soup! Two of our kids are allergic to chicken eggs, so we use a GF fettuccini.
Owwweee weeeeee this soup is good. I am so proud of myself Thanks!!!
Hi Elise I’m not sure if 5 minutes will be enough time to throughly cook the chicken in the final step am I reading something wrong?
Hi Nalo, when you add the chicken to the soup, it is cut into bite sized pieces and I assume it is cold because you’ve stored it in the fridge in step 1. When you add the chicken to the soup, it will take a little time for the soup to come to a simmer again, the whole time this is heating up the chicken. Once the soup is simmering, it should only take 5 minutes of simmering liquid to sufficiently cook bite-sized pieces of chicken.
So, so good! Thank you! I added grated Parmesan before serving. Wonderful!
Thanks for this… it helped me when I wasn’t feeling well!
Maybe I missed it, but if you want to parboil the bones AND roast them, which would you do first? Also, how long would I roast the bones? Thanks, Elise…I’ve never made stock from raw bones before. LOL
Hi Judy, you either parboil the bones OR you can roast them, not both, there’s no need. But, if you were for some reason to attempt both, I would roast first, then parboil.
I have a question…is there a taste difference if I use a roasted chicken vs a fresh chicken? Does the method of cooking change with a roasted chicken?
Hi Bonnie, this particular soup recipe uses a raw chicken. If you wanted to make this soup using an already roasted chicken, the process would be completely different. You could still do it though. You would make chicken stock from the chicken carcass (follow this recipe on how to make chicken stock). Then proceed to step 4 of this recipe.
The very best chicken soup I have ever made!! Did exactly what the recipe said and it was perfect!!!
Made this tonight, it came out great! I did have to skim off scum a second time after I added the breast and thigh meat in to cook, does that happen to you as well? If I had dried the meat before adding it would that have helped? The only addition/change I made was to add some dried dill and turmeric. So good!
The procedure was a bit confusing. Step 1 says to drain off water. Isn’t that the stock? It says to rinse the bones and the pot. What is the point of scimming off the scum and then dumping the water? In step 2 you say to add an inch or two of water. Is that the water from the first boiling, or fresh water? I assume it is fresh water. Seems strange to throw away the water from the first boiling. In the end, It was so bland that I added chicken bullion.
Hi Greg, this is one of the various classic ways to make chicken stock. Yes, you bring everything to a boil for a few minutes, and then drain and rinse. You scim the scum just to make it easier to rinse, you don’t have to if you don’t want to. But you do need to rinse. Then you add in fresh water. The first boil is just release the scum. You will be cooking that chicken for such a long time there will be plenty of goodness in the stock. If the stock is bland, it’s because it needs more salt, which is what you are getting when you add chicken bullion.
I wanted to thank you for this beautiful recipe! I made it last night for my sick-with-a-cold husband, and he LOVED it (I loved it too!!). He commented on how clean and fresh it tasted, and how AMAZING and juicy the chicken was! Thanks!!!
Made this Sunday and it is delish! Substituted the noodles with rice (white Carolina) that was first browned in a combo extra virgin olive oil and butter. Added in some bok choi and used a large onion. So very good!
Just want to tell you about one ingredient that I learned from my grandmother. It adds a taste that absolutely tops off the resulting soup. Following your directions for preparing veggies in two different way–one for the hard boil and the other for the soup–add some parsnip prepared like the carrots, that is, some chunks for the first step (I use bigger ones for this step) and then sliced rings for the soup. It adds a magical dimension to the taste of the soup.
I love parsnips! They would make a wonderful addition to this soup. Thank you for the suggestion Darlene!
The biggest secret to great chicken soup is the chicken – fryers just don’t do it. I prefer a capon but will use a roaster when necessary – and no, they are not the same as newbie clerks at the poultry store where I purchase all my poultry have tried to tell me. My Russian grandmother made the very best soup, IMO – she added dill.
Not a big fan of the sweetness of so many carrots and the thyme. I go heavier on the onion and celery and toss in a handful of parsley. Two carrots is plenty for me. If wanting more carrot for looks in the finished product, I will cook separately and add. And a big squeeze of lemon really finishes the taste.
Throw away the skin? No thanks. Skin and bones go in mine! Plus, I simmer the stock for at least 4 hours to get the gelatin going. So silky. If it solidifies in the fridge, I’m happy. A sprig of rosemary in with the thyme, splash of soy sauce for umami, and the juice of one lemon brightens it beautifully. I’m a soup whisperer…
Great recipe. I used corn pasta to keep it GF. I suppose corn would work better as rice make the water a little murky and didn’t want it taking away from the broth.
Awesome recipe – thanks!!
Elise, Thank you for the response– I am on it. . . So far, so good. I cracked the big bones in half to better leach out the marrow.
Next time, I’ll experiment and try it your way.
For now, the house smells… ohh soo good!
Came here looking for the perfect chicken noodle soup. I am going to try this recipe. I like the addition of thyme and parsley.
Though, I was shocked about the hard boil to bring about the ‘scum”. My grandmother and mother taught me to make beef vegetable soup using soup bones, and that the only way to avoid the scum is to never let it boil. It works. The ‘scum’ is what creates the gelatin. It’s that goodness, which makes a perfect broth.
I use onion skins and turmeric to get that golden color.
Hi Amy,I think if you look through the comments you’ll see plenty of discussion about the blanching of the bones first. The “scum” isn’t actually what creates the gelatin. The gelatin in the bone marrow and cartilage is where the soup’s gelatin comes from, and requires a long cooking time to be released into the stock. The scum is just from surface protein on the bones and meat. Blanching the bones helps the surface proteins coagulate so that you can remove them, making it much easier to have a beautiful clear stock. You can also get a clear stock from never letting your stock get anywhere close to even a simmer, but that’s hard to do in practice. So, a well established way of helping one have a clear stock is to blanch the bones first. You could also roast the bones first for a darker stock.Try it, you’ll see! This approach makes a beautifully flavored stock for the soup.
Just so you all know, it’s really good dipping butter croissants in them!
Just made this today, it’s awesome !!! I didn’t change anything except used angel hair pasta !thank you !
I just made this and it was great! I like to get a good serving of vegetables with my meat so I thought I could try adding broccoli. I made the stock using the thick stalks from the broccoli, and then I used the florets for the actual soup. It turned out to be a great addition!
I love them! So delicious. Thanks, SimplyRecipies! Much love!
Couple of things… I have never, ever heard of parboiling the bones before making stock. Can you explain the reasoning for this? What purpose does it serve? I have been using the method described by Sally Fallon in her book Nourishing Traditions. Here is a link to an article by her for the Weston A. Price Organization describing why broth is so healthy and explaining her method. http://www.westonaprice.org/food-features/broth-is-beautifulSecond…I grew up on canned Campbell’s soups. What you eat as a kid is your comfort food, right? Well, when I started cooking from scratch in an attempt to get rid of preservatives, chemicals and such garbage from my diet, it took me a while to adjust my palate. Sometimes I crave the chemicals. sigh. I made homemade chicken broth and used it in a variety of recipes and loved it. But for some reason my chicken noodle soup never tasted “right”. When I got sick, I wanted my campbells. Well, I recently found out the secret ingredient in Campbell’s chicken noodle soup and was surprised to find out it wasn’t even a chemical. It is TUMERIC. I started adding it to my foods because it is a natural anti-inflamitory. I added to my chicken broth and surprise! It was the missing taste. I have tried so many chicken noodle soup recipes online and they have always fell short. Tumeric adds a golden color and just the right flavor. Just FYI to anyone else who is trying to capture the flavor they were used to growing up.
Thanks for all your recipes!
Hello Karen, I think the first place I encountered boiling the bones was in an Adele Davis book. The idea is that it releases a lot of the gunk that you would be skimming throughout the cooking, but it does so all at once. I started using that method for when making stock from chicken feet. It was mentioned in virtually every recipe for chicken feet stock that I researched. And then I was reminded of the method by my friend Jaden, and again from a guy delivering some furniture to my house the other day. Thank you for the suggestion about turmeric. Love that spice. It’s so good for you they sell it in capsule form as a supplement! It does tend to stain everything it touches though.
Thanks for the explanation. I started doing home made broth with Sally Fallon’s method and never actually “researched” it. Hers made some fine broth so I just stuck to that. I’ve reviewed other blogger’s methods and soup recipes … mostly looking for variations in chicken soup seasonings, but never saw the parboil method before.
Do you have any idea what is in the “gunk” that is skimmed off? Is there a particular chemical that comes out? Is it like removing the phytic acid when soaking beans? How harmful could it be if it were not removed?
Elise-I just had to let you and everyone know that this soup was by far the tastiest (and easiest) classic chicken noodle soup I ever made. I made it exactly as written–Perfect! My broth usually has blah taste…not this time! You’re suggestion of water and salt amounts made all the difference, I believe. Thank you so, so much!!
I always boil the noodles separately and rinse off the surface starch before adding them to the soup. Otherwise, I get a goopier stew-like consistency. What brand of noodles did you use to get such a clear broth if they were cooked in the stock? This is a new one.
Hi Paul – just the Whole Foods house brand (I think it’s called 365?) of egg noodles. Love them.
another amazing recipe. thanks, Elise, for continuing to be my go-to place for great ideas that produce tasty results. last week it was the kahlua brownies hehe.
Sick kids at home. I made this delicious soup. Lets hope it works its magic.
So sorry the kids are sick, hope they get better soon!
That is my favorite chicken noodle soup. That’s how my Mom made it :-) Like your step by step with pics also :-)
Great idea about the first boil to get rid of the scum…so simple, yet I never thought of it. One thing I do is partially cook the noodles before adding them to the soup to get rid of some of the starch. Also, if I know all the soup won’t be eaten within a couple days, I portion out some of the broth before adding the noodles. Then when I use the left-over broth later, I add more noodles. (I guess I have a thing about how soggy the noodles get after a few days.)
Someone told me once to use star anise, which really just adds that little something to chicken noodle but I think next time I make it I’ll also add peppercorns, as that never occurred to me. Thanks!
I found that one tablespoon of salt was perfect for this recipe. Very good. 2 sons loved it!
I made your soup, following your directions carefully, yesterday. We all loved it. It was definitely worth the trouble to skim the scum and rinse the pan between steps. I ended up with a clear, flavorful soup.
Okay, question:if you end up throwing out the water you parboil the bones in, then pray tell, what’s the point in skimming off the scum? Couldn’t you just throw it out with the rest of the parboil water?I’d like to try your method, just want to understand your madness ;)I’ve been searching endlessly for the ‘perfect’ chicken soup recipe! Hope I’ve found it…thank you!
Great question Sandra. You are totally right. I just find it hard to resist skimming that scum. I also think that skimming it leaves the chicken less likely to have any residual scum after straining out the liquid, as it might if I forget to rinse the chicken after it is strained.
Ah, sounds reasonable. Thanks!Can’t wait to try this.
This looks wonderful. I made chicken and rice soup for dinner tonight.
I always start with a roast chicken; we have that for dinner one night and then take the extra meat off and make stock with the bones. I usually make two more batches of stock from the bones over the next several days. The subsequent batches aren’t as flavorful, but they are still better than the store-bought stuff! Making several meals from one bird helps me justify spending $20 on a chicken from a local farm.
Love chicken noodle, I usally cook noodles on the side and pour hot broth over noodles. mmm
I’ve found that the “no yolks” noodles seem to hold up better in the soup than regular egg noodles. They don’t get quite as soft and soggy when the pot of soup sits for a couple of days…if it lasts that long!
And of course…one can use rice noodles if they are gluten intolerant. Thinking GF lasagne noodles cut into thirds would work well. Anyway….old style comfort food. Great stuff.
My Greek mama uses the juice of one lemon when making stock. The acid helps liberate more of the minerals from the bones of the chicken, and lemon makes everything taste better, too (pre-cooking and post-cooking)!
Thank you Elise for that tip on parboiling the bones and meat for five minutes. I have always filtered the stock using cheese cloth. Your way is cleaner and much easier. Thanks.
I like to brine my chicken for a few hours, up to over night to give the meat a nicely seasoned flavor. I drain the brine water out and catch all the spice bits and then use those in the broth boil. I get my brine mix from The Spice House.
A freezer full of home made stock is a treasure beyond price. Eager to try your method….’til now I’ve always made the stock from leftover roasted chicken or turkey.
I’m always on a quest to make the perfect chicken soup. I’ve found a couple of things add to the flavour substantially – including a leek in the stock, and roasting the chicken first, eating a bit (of course) and then using the leftover carcass and any drippings in the stock, and using the leftover meat in the soup. Having been roasted, the meat is so much more flavourful than if I just poach it in the broth, and I think the caramelization on parts of the roasted carcass also adds deep flavour!
Sometimes I make soft dumplings for a change of pace. Light and fluffy cooked in the soup instead of noodles–what a treat!
Me too. I love dumplings made with cornmeal and flour. Have been putting them with lots of different soups.
first u make the soup and then how do u make the dumplings. I would love to know how to make them.
Hi Marci! Check out the dumplings in our chicken and dumplings recipe.
When I make my stock for my chicken noodle soup, I sometimes add some cabbage to give it a different flavor.
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