Chicken Noodle Soup

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In this rendition of the beloved chicken soup recipes homemade Chicken Noodle Soup, we opt for the efficiency of chicken leg quarters over a whole chicken, striking a balance between reduced cooking time and rich, robust flavor. The inclusion of dark meat from the leg quarters contributes an extra layer of depth, elevating this soup to new heights of culinary delight.

Our method incorporates carrots, celery, and onions in two distinct stages, enriching the soup with layers of taste and texture. Initially, these vegetables, left whole, gently simmer alongside the chicken and aromatic components to craft a broth that’s intensely flavorful. Once this initial infusion is complete, the broth is meticulously strained to remove the whole vegetables, and then finely sliced counterparts are reintroduced to lend a fresh, vibrant character to the soup.

This Chicken Noodle Soup is the embodiment of simplicity, providing a nourishing and satisfying experience that warms both body and soul. It’s a timeless classic, re-imagined to save time without compromising the essence of its comforting appeal. The interplay of tender chicken, aromatic vegetables, and savory broth is nothing short of culinary poetry, a testament to the enduring magic of this cherished soup. Whether you’re seeking solace on a chilly day or simply a heartwarming meal, this Chicken Noodle Soup is sure to deliver the comfort and flavor you desire.

Serve this with some crusty French Bread, Cheesy Garlic Bread or homemade Ciabatta Bread. Add in a garden fresh salad and what a perfect meal.


Chicken Noodle Soup

Chicken Noodle Soup

We chose to use chicken leg quarters rather than a whole chicken to make this well-loved soup. It shortens the cooking time without sacrificing any flavor, and the dark meat adds extra depth.

  • Author: Food Network Kitchen
  • Prep Time: :20
  • Cook Time: 1:25
  • Total Time: 1:45
  • Yield: 8 1x
  • Category: Soup
  • Method: Stove Top


  • 5 medium carrots, peeled
  • 5 large stalks celery, trimmed
  • 1 large yellow onion, peeled and halved
  • 3 pounds chicken leg quarters (about 4 legs)
  • 10 whole black peppercorns
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 1 bay leaf
  • 4 sprigs flat-leaf parsley
  • Kosher salt and freshly ground black pepper
  • 4 ounces wide egg noodles (about 4 cups)


  1. Add 3 of the carrots, 3 stalks of the celery, half the onion, the chicken, peppercorns, rosemary, thyme and bay leaf to a large stock pot. Separate the parsley leaves from the stems and reserve the leaves. Add the stems to the pot. Cover with 3 quarts water. Bring to a boil, then reduce to a simmer. Cook until the broth is golden and the chicken is cooked through, 40 to 50 minutes.
  2. Use tongs to remove the chicken from the pot and put in a large bowl to cool. Strain the stock through a fine mesh sieve into a large bowl or other container. Discard the solids. Wipe out the stockpot and pour the strained broth back into the pot.
  3. Cut the remaining 2 carrots diagonally into 1/4-slices. Cut the remaining 2 celery stalks into 1/2-inch slices. Dice the remaining half of the onion.
  4. Add the cut vegetables to the stock and simmer until tender, 15 to 20 minutes.
  5. While the vegetables are cooking, bring a large pot of salted water to a boil over high heat. Cook the noodles until al dente, about 5 minutes, then drain and reserve.
  6. When the chicken is cool enough to handle, remove the skin and tear the meat into bite-size pieces. Discard the bones and skin. Add the meat back to the pot along with the cooked noodles.
  7. Chop the reserved parsley leaves and add to the pot. Season with 1 tablespoon plus 2 teaspoons salt and some pepper and bring to a simmer to reheat.
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