The Ultimate Chicken Noodle Soup: Comfort in a Bowl for Any Day

Even though many people tend to bring some diversity into their food routine by cooking some exquisite and rather exotic, nothing can still come near the set of recipes we usually refer to as comfort food for every day.

One of those dishes is classic chicken noodle soup that is often associated with home coziness and warm family evenings. If you’ve long wanted to master this recipe, here it is — make sure you save it for the next time you’ll think about what to make for dinner.

Ingredients: 500–700 g of chicken (it’s best to use thighs, drumsticks, or a whole chicken on the bone, so that the broth is more flavorful), 2.5–3 liters of water, 3–4 medium potatoes, 1–2 carrots, 1–2 onions, 100–150 g noodles (thin vermicelli or homemade noodles work best), 2 cloves of garlic (optional), 2 bay leaves, salt, whole black peppercorns, fresh herbs (dill, parsley) to taste, vegetable oil for frying (optional).

Rinse the chicken, cover it with cold water, and place it over medium heat.

Here's the secret to a clear broth: bring it to a boil, then skim off the foam that forms with a slotted spoon (this is important; otherwise, the broth will be murky) Once it comes to a boil, reduce the heat to low.

Add one whole peeled onion (we’ll remove it later) and a few peppercorns to the pot. Cook covered for 40–60 minutes (if using a young chicken) or 1.5–2 hours (if using a soup chicken).

Remove the cooked chicken from the broth. If you want a less fatty soup, you can strain the broth. Separate the meat from the bones and cut it into pieces. Remove the onion from the broth.

While the broth is simmering, dice the potatoes into cubes or small sticks. Grate the carrots on a large grater or cut them into thin strips. Finely chop the second onion. if you like a golden fried mixture, fry the onion and carrots in vegetable oil for 5–7 minutes until soft. If you want a lighter soup, add the raw vegetables to the broth.

Put the pot with the broth back on the heat. Add the potatoes to the boiling broth. Cook for 10–15 minutes. Add the carrots and onions (raw or fried) and cook for another 5–7 minutes. Add the noodles and the chicken pieces you’ve separated from the bones. Season with salt, add the bay leaf, and the garlic pressed through a garlic press.

Important: The noodles cook very quickly, in 3–5 minutes (see the package instructions). It’s important not to overcook them, or the soup will become mushy.

Taste the soup for salt and add more if necessary. Turn off the heat and add finely chopped fresh herbs.

Cover and let it rest for 10–15 minutes. Serve hot.