As a Certified Master Chef, I’ve spent years refining my craft—studying broths and consommés, and even spending days in Italy learning to make a deeply flavorful brodo with an exceptional Italian chef.
For me, chicken noodle soup represents the perfect one-pot meal: nourishing, balanced, and simply delicious. It’s a reminder that even the most familiar dishes can showcase craftsmanship and care when prepared with intention and respect for quality ingredients.
Chicken Noodle Soup
The Timeless Comfort of Chicken Noodle Soup
Few dishes evoke comfort and nostalgia quite like chicken noodle soup. Over the years, I’ve developed and tasted countless variations—from family recipes to large-scale formulations during my time as VP of Culinary at Campbell Soup. What makes this dish enduring isn’t just its simplicity—it’s the balance of flavor, texture, and the deep satisfaction it brings. As a chef consultant, I often revisit classics like this to explore how thoughtful technique and ingredient quality elevate even the most familiar foods. This recipe reflects that philosophy: simple, honest, and deeply rooted in culinary craft.
Prep Time: 30 min
Cooking Time: 90 min
Yield: 6 portions
Ingredients
2 qts Chicken stock
1 ea Chicken, fowl (or 4 legs)
1 Cup Mirepoix
1 ea. Sachet d' epices: (1 sprig of Thyme, 1 bay leaf, 1 Garlic clove, smashed)
2 Tbsp Olive oil
1 Cup Carrots, peeled, small dice or paysanne cut
1 Cup Leek whites or Spanish Onions, small dice or paysanne cut
1 Cup Celery, small dice or paysanne cut
2 'nests' Egg noodles
t.t. Salt & Pepper
How to prepare Chicken Noodle Soup
Step 1
To prepare a broth, I prefer to fabricate a chicken into legs, thighs, wings, breast and frame. If I use all of the chicken pieces, I can pick out the breas earlier than the other parts so it isn't dry (and dice for garnish).
Combine chicken stock, chicken parts, mirepoix and sachet in a pot, bring to a simmer. Simmer the chicken in the stock and seasonings until tender - about 2 1/2 hours.
Step 2
Dice or cut the carrots, onions, celery; reserve.
Step 3
Heat a heavy sauce pot, add olive oil to heat, add the carrots, leeks and celery, sweat until translucent, do not brown. Stir with a wooden spoon. (about five minutes) This is 'sweetening the pot'.
Strain the broth into the vegetables.
Remove the chicken and cool, cut the meat into dice or strips, add to the soup.
Step 4
Add the noodles and simmer for 20 minutes until the noodles are tender. The starch in the noodles will slightly thicken the soup.
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