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Our version of the ultimate feel-good food, Homemade Chicken Noodle Soup, is chock-full of seasonal vegetables like leeks, carrots, celery, and onions. Slowly cooking a whole chicken, fragrant herbs, and fresh vegetables in chicken broth rather than water imparts a rich flavor to this soup. Tools you'll need: $38, Large stainless steel stockpot, amazon.com. $11, Fine mesh strainer, amazon.com. $58, Lodge Dutch oven, amazon.com.

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Cal/Serv: 229 Yields: 16

Ingredients 1 Whole Chicken 3 qt. low-sodium chicken broth 6 carrots 4 stalk celery 3 medium onions 5 black peppercorns 1 clove garlic 10 sprig parsley 2 sprig thyme 1 bay leaf 2 tbsp. unsalted butter 4 leeks 1 tsp. salt 1 tsp. fresh-ground pepper 3 c. medium egg noodles This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. Directions Make the stock: Place the chicken and chicken broth in a large stockpot and set it over medium heat. Roughly chop 2 carrots, 2 celery ribs, and 1 onion and add to the broth. Add the peppercorns, garlic, 2 sprigs of parsley, thyme, bay leaf, and enough water to just cover the chicken. Bring the broth to a boil, reduce heat to a simmer, and cook until the chicken is very tender—about 1 1/4 hours—skimming the surface periodically. Remove the chicken and place in a large bowl. Strain the broth through a very fine sieve into a large, clean bowl or stockpot. Discard the vegetables. Make the soup: Skim any fat off the top of the strained broth and discard. Slice the remaining carrots, celery, onions, and leeks into 1/4-inch-thick pieces and set aside. Remove and discard the skin and bones from the chicken, cut meat into 1/2-inch pieces, and set aside. Chop the remaining parsley leaves and set aside. Melt the butter in a large Dutch oven over medium heat. Add the vegetables and cook until the onions are translucent—about 7 minutes. Add the chicken, the reserved broth, salt, and pepper. Simmer the soup until the vegetables are tender—about 1 hour. Stir in the egg noodles and parsley and cook until the noodles are tender—about 10 more minutes. Serve hot.

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