Test Kitchen's Favorite Chicken Noodle Soup
Ask your butcher to cut a chicken into pieces and give you the backbone -- it makes for a richer broth.
- Total Time:
- Servings: 6
Photography: Armando Rafael
Source: Martha Stewart Living, January/February 2017
- 1 whole chicken (4 1/2 pounds), cut into 8 pieces with the backbone, plus 8 extra wings (1 1/2 pounds)
- 4 large sprigs parsley
- 2 large sprigs thyme
- 1 bay leaf
- 1 tablespoon kosher salt, plus more for seasoning
- 1/2 teaspoon black peppercorns, plus freshly ground black pepper for seasoning
- 1 small onion, diced (1 cup)
- 2 carrots, peeled and cut into 1/4-inch rounds (1 cup)
- 1/2 stalk celery, cut crosswise into 1/4-inch slices (1/2 cup)
- 6 ounces cooked egg noodles
- 1 teaspoon chopped fresh dill
- 1 tablespoon fresh lemon juice
Fill a large pot with 14 cups water, chicken pieces, backbone, wings, parsley, thyme, bay leaf, salt, and peppercorns. Bring to a boil. Skim foam, reduce heat, and gently simmer for 25 minutes. Remove chicken (except wings); continue simmering while you discard skin and remove meat from bones. Cover meat and refrigerate; return bones to pot and simmer 3 1/2 hours more.
Strain broth through a fine-mesh sieve and discard solids, including bones and wings. Skim fat and transfer broth to a clean pot. Add onions, carrots, and celery. Bring to a boil, reduce heat, and simmer until vegetables are very tender, 25 minutes.
Cut or tear reserved chicken into 3 cups of bite-size pieces. (You'll end up with an extra cup of meat; save it for a salad or a sandwich.) Add to broth, along with noodles, dill, and lemon juice. Heat through, about 2 minutes. Season with salt and pepper; serve.