The Ultimate Chicken Noodle Soup

The stock recipe makes more than the soup recipe calls for. Store the remaining stock in small airtight, freezer-safe containers, up to 3 months. I got this recipe from Oprah's magazine.

Ready In:
5hrs 15mins
Serves:
Units:

ingredients

directions

  • For the stock, in large pot, combine all ingredients and add just enough water to cover.
  • Bring to a boil, reduce heat to the barest simmer and cook 4 hours, occasionally skimming the scum off the surface.
  • Strain stock into a large bowl and discard solids except for chicken halves, set those aside.
  • To make soup, in large pot, heat olive oil over medium heat.
  • Add onions, carrots and celery.
  • Cook about 10 minutes.
  • Add 6 cups stock.
  • Cook 25 minutes, or until vegetables are very tender.
  • Meanwhile, pull chicken into shreds from reserved chicken halves; discard skin and bones.
  • Add chicken to stock, along with dill and noodles, and cook until noodles are al dente, 8-10 more minutes.
  • Season to taste with salt and pepper (the stock is unsalted; it may need more than you think).
  • Serve hot.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

"The stock recipe makes more than the soup recipe calls for. Store the remaining stock in small airtight, freezer-safe containers, up to 3 months. I got this recipe from Oprah's magazine."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. CookingONTheSide
    The stock recipe makes more than the soup recipe calls for. Store the remaining stock in small airtight, freezer-safe containers, up to 3 months. I got this recipe from Oprah's magazine.
Advertisement