From Smitten Kitchen
My Ultimate Chicken Noodle Soup
- Makes
- Servings: 5 quarts, or about 10 to 12 meal-sized servings
- Ingredients
- 18
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Ingredients
- 2 medium-large yellow onions, unpeeled, halved or 1 large onion plus 1 large leek, cleaned and cut lengthwise
- 2 garlic cloves, peeled and smashed a little
- 1 large carrot
- 1 large parsnip (optional)
- 1 celery rib
- 4 quarts water
- 4 pounds chicken bones (from about two carcasses leftover from a roast or rotisserie) or a combination of fresh chicken wings (my first choice), backs, necks or feet
- 1 tablespoon kosher salt
- 1/2 teaspoon dried thyme or 2 teaspoons chopped fresh
- 1/8 teaspoon red pepper flakes
- 1 tablespoon tomato paste
- 1 bay leaf
- 3 bone-in chicken breast halves, either bone-in skin-on (for deepest flavor) or boneless skinless
- 2 large carrots, peeled and diced or 1 large carrot and 1 large parsnip, diced
- 1 large leek, trimmed and sliced into 1/2-inch segments
- 1 to 2 celery ribs, chopped or diced
- 9 ounces thin egg noodles or soup noodles of your choice
- 2 tablespoons finely-chopped flat-leaf parsley
The method
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