Hearty Homemade Chicken Noodle Soup Recipe

For those seeking the ultimate comfort food, look no further than a classic chicken noodle soup that embraces traditional techniques for a richly-flavored broth. This recipe makes no compromises, opting for a whole chicken simmered with a medley of aromatics including onion, carrots, celery, garlic, dill, and peppercorns to create a golden, savory base.

The method is as essential as the ingredients. Begin by seasoning a 3½ to 4-pound whole chicken with kosher salt, ideally letting it marinate in the refrigerator for up to 24 hours for enhanced flavor. After combining the chicken with chopped vegetables and enough water to cover it, bring the pot to a gentle simmer. The secret to perfect chicken lies in timing: once the breast meat reaches 155°F, it’s time to remove it, preserving its moisture. The remaining parts—legs, wings, and carcass—continue to simmer, enriching the broth with deep flavors.

Once the broth is ready, it’s strained to remove the solids, and fresh vegetables are reintroduced along with the pasta. Ditalini is recommended, as its small size cooks quickly in the broth, ensuring that the soup remains hearty without becoming mushy. For those preferring alternative pasta shapes like orzo or small macaroni, they can be used, but larger pasta types should be cooked separately to avoid overcooking the broth.

Preparation can be flexible; both the broth and the shredded chicken can be made three days in advance, stored separately in the fridge. For longer storage, they freeze beautifully for up to three months. When ready to finish the soup, simply bring the broth to a boil, add the pasta, chicken, and fresh vegetables, and enjoy the delightful aromas wafting through your kitchen.

To serve, ladle the steaming soup into bowls and finish with a sprinkle of fresh dill to brighten the flavors. The result is a bowl of nostalgia that warms both body and soul, perfect for chilly evenings or when comfort is needed most.

Source: www.bonappetit.com