Chicken Noodle Soup Ina Garten's Recipe

Warm your soul with Ina Garten's beloved Chicken Noodle Soup, a comforting classic that boasts rich, homemade chicken broth, tender shredded chicken, and perfectly cooked wide egg noodles. Crafted with wholesome ingredients like fresh parsnips, carrots, celery, thyme, and dill, this soup is bursting with flavor and goodness. The recipe starts by simmering a whole chicken with aromatic herbs and vegetables, creating a deeply flavorful stock that's strained and seasoned to perfection. Finished with fresh dill for a bright, herbaceous touch, this hearty soup is not only a go-to for cozy evenings but also a soothing remedy for cold days. Ready in just under two hours, it serves six and stores beautifully for easy leftovers. Perfect for fans of comforting, homemade meals, this Chicken Noodle Soup is a must-try recipe that will quickly become a family favorite.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 1 approximately 4-5 pounds whole chicken
• 2 large, quartered yellow onions
• 4 large, peeled and cut into 1-inch pieces carrots
• 3 cut into 1-inch pieces celery stalks
• 2 peeled and cut into 1-inch pieces parsnips
• 10 sprigs fresh parsley
• 5 sprigs fresh thyme
• 6 peeled whole garlic cloves
• 1 tablespoon kosher salt
• 1 teaspoon black peppercorns
• 6 ounces wide egg noodles
• 2 tablespoons, chopped fresh dill

Directions

Step 1

Place the whole chicken in a large stockpot. Add the quartered onions, carrots, celery, parsnips, parsley, thyme, garlic, kosher salt, and black peppercorns.

Step 2

Add 4 quarts (16 cups) of water to the pot, making sure the chicken and vegetables are fully submerged.

Step 3

Bring the mixture to a boil over high heat, then reduce the heat to medium-low. Simmer uncovered for 1 hour, skimming the foam that rises to the surface as needed.

Step 4

Carefully remove the chicken from the pot and set it aside to cool slightly. Continue simmering the stock for an additional 20 minutes to deepen the flavors.

Step 5

Strain the stock through a fine-mesh sieve into a clean pot, discarding the solids (vegetables and herbs). Taste the stock and adjust the seasoning with additional salt if necessary.

Step 6

Remove the skin and bones from the cooled chicken, shredding the meat into bite-sized pieces.

Step 7

Bring the strained stock to a gentle boil. Add the egg noodles and cook for 5-7 minutes, or until tender.

Step 8

Stir in the shredded chicken and cook for 2-3 minutes, just until heated through.

Step 9

Remove the soup from heat and stir in the chopped fresh dill for a burst of flavor.

Step 10

Ladle the chicken noodle soup into bowls and serve hot. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	(2995.5g)

Amount per serving	% Daily Value*
Calories	1030.1

Total Fat 26.8g	0%
Saturated Fat 7.4g	0%
Polyunsaturated Fat 2.4g
Cholesterol 205.0mg	0%
Sodium 2592.8mg	0%
Total Carbohydrate 154.5g	0%
Dietary Fiber 28.5g	0%
Total Sugars 42.0g
Protein 54.1g	0%

Vitamin D 0IU	0%
Calcium 423.3mg	0%
Iron 8.9mg	0%
Potassium 3233.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.4%

Protein: 20.1%

Carbs: 57.5%