Old Fashioned Chicken Noodle Soup

Old Fashioned Chicken Noodle Soup

Prep Time


Cook Time

90 minutes


Old Fashioned Chicken Noodle Soup

Browning the chicken pieces before simmering them with the vegetables produces a rich, flavorful soup broth.

Recipe courtesy of Williams-Sonoma.


  • 1 tablespoon canola oil
  • 1 chicken, 3 1/2 to 4 pounds, quartered
  • Salt and freshly ground pepper, to taste
  • 2 large yellow onions, cut into 1/2-inch rounds
  • 4 large carrots, peeled and cut into 1/2-inch rounds
  • 1 bunch celery, tops and bottoms trimmed, cut into 1-inch chunks
  • 4 cups low-sodium chicken broth
  • 2 quarts water
  • 1 bay leaf
  • 2 fresh thyme sprigs
  • 1/2 teaspoon ground coriander
  • 1/2 pound dried fettuccine, broken into 2-inch pieces
  • 1 tablespoon finely chopped fresh flat-leaf parsley


  • 1 In a large stockpot over medium-high heat, warm the canola oil. Season the chicken with salt and pepper. When the oil is hot, add the chicken pieces, skin side down, and cook until well browned, 4 to 5 minutes per side. Add the onions, carrots, celery, chicken broth, water, bay leaf, thyme sprigs and coriander. Bring to a boil, reduce the heat to medium-low and simmer gently until the meat is nearly falling off the bones, about 1 1/2 hours. Discard the bay leaf and thyme sprigs, transfer the chicken to a colander and let cool to the touch.
  • 2 Meanwhile, in a large pot two-thirds full of boiling salted water, add the pasta and cook according to the package instructions. Drain the noodles in a colander and cool under cold running water; set aside.
  • 3 Remove the chicken meat from the bones, discarding the skin and bones, and cut the chicken into 1/2-inch pieces. Skim the fat from the broth and return the chicken to the pot along with the pasta, salt and pepper. Cook, stirring, until the pasta is heated through, 3 to 4 minutes. Adjust seasonings as needed, stir in the parsley and serve immediately. Serves 6.


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