Classic Chicken Noodle Soup

Recipe author: Gracie Schatz

A nourishing, from-scratch take on classic chicken noodle soup. This recipe builds deep flavor by roasting a whole chicken and turning it into a rich homemade stock, layered with seasonal vegetables, fresh herbs, and tender noodles. It’s a cozy, slow-simmered meal that makes the most of every ingredient—and is well worth the effort.

Ingredients:

- 1 whole chicken

- 2 carrots, cleaned and diced (ends saved for stock)

- 2 large leeks, cleaned and cut in half

- 3 stalks celery, diced (ends saved for stock)

- 1 bulb fennel, bulb diced, fronds and stems saved for stock

- 1 large onion, peeled and diced (peels saved for stock)

- 1 small winter squash, peeled and diced

- 1 head garlic, peeled and diced (skins saved for stock)

- 1 cup freshly chopped herbs (rosemary, thyme, sage, oregano, tarragon)

- 4 Tbsp olive oil

- 1/2 lb dried pasta (thin egg noodles preferred)

- 1 lemon

- *Salt and pepper

Instructions:

1. Roast the Chicken:

   - Preheat the oven to 425°F.

   - Pat the chicken dry and rub it generously with salt and olive oil. Place it on a large sheet tray, breast side down, on top of the leeks and fennel stems.

   - Roast for 25 minutes, then reduce the heat to 350°F. Continue roasting until a thermometer inserted into the chicken thigh reads 165°F, or until the juices run clear when punctured with a knife. This should take about 35-45 minutes.

2. Prepare the Stock:

   - Allow the chicken to cool slightly. Save 2 cups of the chicken meat for the soup. Place the remaining bones in a large stock pot with the roasted leeks and fennel stems, and any other vegetable trimmings.

   - Bring the stock to a boil, then reduce to a simmer. Skim off any foam that rises to the surface. Simmer for at least 4 hours, up to 10 hours.

   - Once done, strain the stock and discard the bones and vegetable scraps.

3. Make the Soup:

   - In a large soup pot over medium-high heat, sauté the onions, carrots, fennel, winter squash, and celery with 4 Tbsp olive oil and a generous pinch of salt until the carrots are tender, about 10 minutes.

   - Add garlic and herbs, and sauté until fragrant, about 5 more minutes. Add the chicken broth and simmer for 15 minutes, or until the winter squash is tender.

4. Cook the Noodles:

   - In a separate pot, boil 2 quarts of water, and salt generously. Cook the noodles until al dente.

5. Finish the Soup:

   - Add the chicken and cooked noodles to the soup. Taste and adjust seasoning as needed. Finish with a fresh squeeze of lemon and freshly cracked pepper.