Prepare comforting chicken noodle soup with tender chicken and noodles in a warming broth. A versatile classic for cold days or an easy make-ahead meal.
Put the chicken , thighs and drumsticks into a large soup pot. Add the carrots, onions, celery, garlic, bay leaves and thyme and cover completely with cold water. Bring to a simmer and simmer gently for two hours. Skim off the broth of any impurities. Remove the chicken from the pot allow to cool the broth and reserve the chicken.
Once the meat has cooled, pick it from the bones and return it to the pot with the broth. Bring the broth back to a and add the green beans, corn, peas, lemon zest and juice. Simmer for a few minutes, and then add noodles and cook just until they have softened. Adjust seasoning, add the parsley and serve hot.
This recipe connects to Soups Making 101 — learn the technique step by step in the video lessons.
The secret to a silky soup like this one is patience at the blending stage — take your time and pass it through a fine sieve if you want a truly professional finish. If you'd like to go deeper, Soups Making 101 covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
