classic chicken noodle.

I realize how completely insane this sounds, but my chicken noodle soup is the most consistent thing in my life. It’s just always there and never disappointing. I evolved this recipe from a very simple one that my grandmother used to make me. Her recipe was literally: hot water, Herbox seasoning, no-yolk noodles, thinly sliced carrots , and a pinch of salt. That’s right, no actual chicken. When my grandfather (her husband) passed away, I felt helpless in providing comfort. So, I made her my version of chicken noodle soup. It was the only thing she was able to eat in her grief. Food, and the act of cooking for someone, can be powerful in that way.

This recipe isn’t just for those who need comfort though. Last winter after charity gala, we invited some friends back to our apartment and everyone started craving a midnight snack. Instead of ordering pizza, we reheated an entire Dutch oven full of this soup that we had in the refrigerator. There were about 8 people full of wine and clad in formal attire just slurping this stuff. The best.

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I literally couldn’t wait to eat this, so I apologize that the soup is literally bubbling in the photos. This is real life.

Let’s talk about the base of this soup - it’s the heart of it. Sauté the celery and onions first with a little olive oil, salt, minced garlic, and pepper. You’re going to “toast” that celery and onion with some flour and chicken bouillon for 1-2 minutes. If you’re Adam, you’ll mix in a tablespoon of butter to this mess. Basically, it’s going to get really goopy and you’re going to be like “wtf is she making me do?”. Then you’re going to slowly whisk in some bone broth. Use enough to deglaze anything at the bottom of your dutch oven and to cover the celery and onion. I know, I fucking love my whisk. You should whisk everything together until it’s incorporated and looks like broth. Pop a big sprig of thyme in there. You can turn the heat down at this point and let it simmer. I like to call this little mixture a “soup starter” and it’s going to make your kitchen smell delicious.

After about 10 minutes, you’ll stir in some more chicken stock and add carrots. I love to pack my chicken noodle soup with carrots, especially when the rainbow ones are in season. Taste your broth at this point and add more salt, pepper, or chicken bouillon to taste. I’m usually guilty of popping another spoonful of bouillon into the soup for flavor. It tastes like nostalgia to me. When the carrots start to lose firmness, add the noodles. If you’ll be reheating this soup, choose the noodles wisely. Links to my favorite in the recipe. I’m not a huge fan of the the Whole Foods' brand dumpling noodles, they really over-absorb broth and get mushy when reheated.

The last step is to add the shredded rotisserie chicken and parsley with your noodles. I like to turn the heat down very low when the noodles are finished and simmer the entire thing to meld the flavors. This soup tastes even richer when reheated the next day. If it gets dry after it’s been stored in the refrigerator, just add more chicken stock. No harm done. If you’re making this for a Netflix-binging date night in, consider grabbing a fresh baguette and a bottle of white wine.

Recipe

Classic Chicken
Noodle Soup

Servings: 6-8 | Prep time: 30 min | Cook time : 30 min

Recommended Wine Pairing

Austrian Scheurebe for something for refreshing or a Chardonnay aged in oak for something hearty

INGREDIENTS

1 tbsp. of olive oil
1 medium onion (chopped)
2-3 stalks celery (finely diced)
2 cloves garlic (crushed)
1 tbsp. of flour
3 tbsp. low-sodium chicken bouillon
24 oz. chicken bone broth
3 sprigs of thyme
64 oz. chicken stock
4 medium carrots (sliced rounds)
1 whole rotisserie chicken (shredded)
12 oz. of noodles (I love No Yolks)
Kosher salt
Pepper

INSTRUCTIONS

Heat 1 tbsp of olive oil in a dutch oven on medium-high heat.
Sauté the celery and onion with salt and pepper until the onion is translucent (about 5 minutes).
Stir in crushed garlic and coat the celery + onion mixture with flour. It’s going to get a little pasty, and that’s fine. Toast until fragrant (about one minute).
Add in 2 tbsp. of chicken bouillon to the thick paste and stir briefly.
Gradually whisk in 24 oz of chicken-flavored bone broth. There should be enough bone broth to deglaze the flour bits at the bottom of the dutch oven and fully cover the celery and onion mixture. Whisk until you have a thick, cloudy broth.
Add a few whole sprigs of thyme and turn the heat down to low.
Let the mixture (aka the soup starter) simmer for 10 minutes.
Add the chicken stock, remaining tablespoon of bouillon and chopped carrots to the dutch oven with your soup starter. Stir until fully incorporated. Simmer for 7 minutes uncovered.
Add the noodles, shredded chicken, and parsley. Simmer for another 10 minutes uncovered.
When the noodles are finished cooking, season the broth with additional salt and pepper to your preference. Serve with a crusty baguette, grab a blanket, open Netflix, and enjoy!