Rafed English

Old-Fashioned Chicken Noodle Soup


Chicken and Stock

  • 1 (5-pound) chicken, quartered
  • 6 cup(s) water
  • 6 cup(s) low-sodium chicken broth
  • 4 large carrots, cut into 1-inch pieces
  • 3 large stalks celery with leaves, cut into 1-inch pieces
  • 2 small parsnips, cut into 1-inch pieces
  • 1 large onion, cut into 8 wedges
  • 8 large sprigs flat-leaf parsley
  • 3 clove(s) garlic, smashed


  • 2 cup(s) baby carrots, cut into 1 1?2-inch pieces
  • 1 cup(s) sliced celery
  • 1 cup(s) parsnip, peeled, diced
  • 1 tablespoon(s) kosher salt
  • .25 teaspoon(s) freshly ground black pepper
  • 8 ounce(s) 8 ounces dried kluski egg noodles, (about 2 2?3 cups)
  • 2 tablespoon(s) chopped flat-leaf parsley


  1. Bring chicken and water to a boil in a 6- to 8-quart stockpot. Skim off and discard foam from surface of water; add broth and remaining stock ingredients. Bring to a second boil, reduce heat to low, and simmer, partially covered, until chicken is tender, about 50 minutes. Remove chicken to a cutting board. When cool enough to handle, remove skin and bones; discard. Shred meat; set aside.
  2. Strain broth through cheesecloth-lined sieve into clean pot; press solids to extract liquid. Stir baby carrots, celery, parsnip, salt, and pepper into broth and bring to a boil; reduce heat to low, cover pot, and simmer 6 minutes. Stir in noodles; continue to simmer 4 minutes. Stir in chicken and parsley. Remove from heat and let soup stand 10 minutes, or until noodles are just tender.

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