Ingredients

1.5 pounds Chicken Breast And/or Thighs

trimmed

Salt And Pepper

1 tablespoon Vegetable Oil

8 cups Chicken Broth

1 Onion

chopped

1 Carrot

peeled and cut into ½-inch pieces

1 Celery Rib

cut into ½-inch pieces

2 sprigs Fresh Thyme

1 Bay Leaf

5 ounces Spaghetti

broken into 1-inch pieces (1½ cups)

1 tablespoon Minced Fresh Parsley

Old-Fashioned Chicken Noodle Soup

Morgan Bolling (Morgan Bolling)

Serves	Total	Shares
6	60 min	12

Our aim: an old-fashioned chicken noodle soup that’s rich, soothing, and easy enough to make on a sick day. We were after a comforting, deeply flavored old-fashioned chicken noodle soup that was easy enough to make when you're feeling under the weather. Browning bone-in chicken pieces before simmering them in store-bought chicken broth creates an intensely chicken-y soup base. A standard mix of onion, celery, and carrot simmered alongside the chicken enhanced rather than distracted from the chicken broth's richness. And though egg noodles are common in homemade versions of old-fashioned chicken noodle soup, tasters preferred spaghetti broken into bite-size pieces, which gave a nostalgic nod to canned versions but had loads more flavor.

make aheadsoupmain course

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Instructions

Note: If you prefer, 4 ounces (2 cups) of egg noodles can be substituted for the spaghetti. Fresh dill can be substituted for the parsley.

5 ounces Spaghetti
broken into 1-inch pieces (1½ cups)
1 tablespoon Minced Fresh Parsley

Pat chicken dry with paper towels and sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Heat oil in Dutch oven over medium-high heat until shimmering. Cook chicken until well browned all over, 8 to 10 minutes.

1.5 pounds Chicken Breast And/or Thighs
trimmed
Salt And Pepper
1 tablespoon Vegetable Oil

Add broth, onion, carrot, celery, thyme sprigs, bay leaf, and ¼ teaspoon salt, scraping up any browned bits. Bring to boil, cover, and reduce heat to low. Simmer until breasts register 160 degrees and/or thighs register at least 175 degrees, 14 to 17 minutes.

Salt And Pepper
8 cups Chicken Broth
1 Onion
chopped
1 Carrot
peeled and cut into ½-inch pieces
1 Celery Rib
cut into ½-inch pieces
2 sprigs Fresh Thyme
1 Bay Leaf

Remove pot from heat; discard thyme sprigs and bay leaf. Transfer chicken to plate and let cool slightly. Using 2 forks, shred chicken into bite-size pieces; discard skin and bones.

1.5 pounds Chicken Breast And/or Thighs
trimmed
2 sprigs Fresh Thyme
1 Bay Leaf

Return soup to boil over medium-high heat and add pasta. Cook, uncovered, until pasta is tender, 9 to 11 minutes, stirring often. Add chicken and parsley and cook until chicken is warmed through, about 2 minutes. Season with salt and pepper to taste. Serve.

1.5 pounds Chicken Breast And/or Thighs
trimmed
Salt And Pepper
5 ounces Spaghetti
broken into 1-inch pieces (1½ cups)
1 tablespoon Minced Fresh Parsley

TO MAKE AHEAD: Soup can be made through step 3, covered, and refrigerated for up to 2 days.