Sundays With Ina




With the snowy weather we had this weekend and the cold that came with it, I though what better than chicken soup for tonight’s dinner. The key to this recipe though is the homemade chicken stock. I started the stock after we finished breakfast this morning and let it cook throughout the day. The chicken was so tender and fell off the bone by the time I was ready to put the soup together. Plus, the hubs has a sore throat and my mother always told me chicken soup is the best cure. Paired with a baguette and this is the perfect winter soup for a Sunday at home.

Chicken Noodle Soup
Recipe type: Soup
  • 1 whole (2 split) chicken breast, bone in, skin on
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 2 quarts homemade Chicken Stock (see recipe)
  • 1 cup medium-diced celery (2 stalks)
  • 1 cup medium-diced carrots (3 carrots)
  • 2 cups wide egg noodles
  • ¼ cup chopped fresh parsley
  • Chicken Stock
  • 3 5 -pound roasting chickens
  • 3 large yellow onions, unpeeled, quartered
  • 6 carrots, unpeeled, halved
  • 4 celery stalks with leaves, cut in thirds
  • 4 parsnips, unpeeled, cut in half (optional)
  • 20 sprigs fresh parsley
  • 15 sprigs fresh thyme
  • 20 sprigs fresh dill
  • 1 head garlic, unpeeled, cut in half crosswise
  • 2 tablespoons kosher salt
  • 2 teaspoons whole black peppercorns
  1. Preheat the oven to 350 degrees.
  2. Place the chicken breast on a sheet pan and rub the skin with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until cooked through. When cool enough to handle, remove the meat from the bones, discard the skin, and shred or dice the chicken meat.
  3. Bring the chicken stock to a simmer in a large pot and add the celery, carrots, and noodles. Simmer uncovered for about 10 minutes, until the noodles are cooked. Add the cooked chicken meat and parsley and heat through.
  4. Season to taste and serve.
  5. Chicken Stock:
  6. Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months. Yield: 6 quarts.

  • as always posting delicious thigs! this soup looks better than any other soup I’ve seen

  • Julie

    Looks delicious yes your Mom would make chicken soup to cure the neighborhood colds your grandma too have a great week

  • My in-laws are coming next week for Spring Break, and our menu the night they arrive is nothing but Barefoot Contessa recipes. She’s the best.