epicurious4.0
Chicken Noodle Soup
This simple chicken noodle soup recipe from New York’s storied 2nd Avenue Deli makes an extra rich version of Jewish penicillin full of perfectly tender meat.
👥 8 Servings⏱️ Prep & Cook: 2h 10m🔥 Cook: 25 min👤 Sharon Lebewohl📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
📝 Preparation Steps
1
Pour 12 cups of cold water into a large stockpot, and throw in the chicken parts and celery. Bring to a boil over high heat. While water is heating, rub the inside of the whole chicken with salt.
chicken parts1 pound
2
Add the chicken to the pot, cover, reduce heat, and simmer for ⏱️ 30 minutes. Test chicken with a fork to see if it's tender and fully cooked; then remove it from the pot, and set aside on a large platter. Leave chicken parts in the pot.
chicken parts1 pound
3
Add onion, carrot, parsnip, salt, and pepper. Let soup simmer for ⏱️ 1 hour and ⏱️ 15 minutes.
large carrot, peeled and uncut1
4
When chicken cools, remove skin and bones and cut into bite-sized pieces. You can add it to the soup, just before serving, or save it for chicken salad.
5
Strain the broth, and discard everything solid except for the carrot.
large carrot, peeled and uncut1
6
Drop in the dill for a minute before serving and remove. Add salt and pepper to taste. Slice carrot and toss into soup along with the diced chicken if desired. Add cooked noodles, rice, kasha, or matzo balls, if using. Editor’s note: This recipe first appeared on Epicurious in August 2014. Head this way for more of our best soup recipes →
large carrot, peeled and uncut1
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