Classic Homemade Kosher Chicken Noodle Soup Recipe

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There’s nothing quite like the smell of chicken soup simmering on the stove. I’ve been making this recipe for years, and it never fails to bring comfort to my table. My grandmother always said that soup made from scratch has healing powers, and I’m pretty sure she was right.

The key to really good chicken soup starts with building your broth from whole chicken pieces. I use a combination of drumsticks, thighs, and wings because they give you the richest flavor. Don’t skip the step of browning the chicken first. It takes an extra ten minutes, but that golden color on the skin translates to deeper taste in your final soup. I learned this from a chef friend who insisted that restaurant-quality soup always starts with proper browning.

Building the Perfect Chicken Soup Base

What sets this version apart is the timing. Most people add their vegetables too early and end up with mushy carrots and celery. I add the root vegetables about forty minutes before serving, and the noodles go in last. This way everything keeps its texture and you don’t end up with that overcooked mess that tastes like it’s been sitting around for hours. The herbs matter too. Fresh dill at the end makes all the difference, though dried works in a pinch.

Timing Your Vegetables for Best Results

This soup freezes beautifully, but I always freeze it without the noodles and add them fresh when reheating. Serve it with some crusty bread or crackers, and you’ve got a meal that’ll satisfy everyone at your table. It’s perfect for Shabbos lunch or any time you need something warming and substantial.

Classic Homemade Kosher Chicken Noodle Soup Recipe - Jewish recipe
There's nothing quite like the smell of chicken soup simmering on the stove. I've been making this recipe for years, and it never fails to bring comfort to my table. My grandmother always said that soup made from scratch has healing powers, and I'm pretty sure she was right. The key to really good chicken soup starts with building your broth from whole chicken pieces. I use a combination of drumsticks, thighs, and wings because they give you the richest flavor. Don't skip the step of browning the chicken first. It takes an extra ten minutes, but that golden color on the skin translates to deeper taste in your final soup. I learned this from a chef friend who insisted that restaurant-quality soup always starts with proper browning. What sets this version apart is the timing. Most people add their vegetables too early and end up with mushy carrots and celery. I add the root vegetables about forty minutes before serving, and the noodles go in last. This way everything keeps its texture and you don't end up with that overcooked mess that tastes like it's been sitting around for hours. The herbs matter too. Fresh dill at the end makes all the difference, though dried works in a pinch. This soup freezes beautifully, but I always freeze it without the noodles and add them fresh when reheating. Serve it with some crusty bread or crackers, and you've got a meal that'll satisfy everyone at your table. It's perfect for Shabbos lunch or any time you need something warming and substantial.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American, Jewish
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 3 pounds chicken pieces mix of drumsticks, thighs, and wings
  • 2 tablespoons vegetable oil
  • 1 large onion diced
  • 3 large carrots peeled and sliced into rounds
  • 3 stalks celery chopped
  • 3 cloves garlic minced
  • 12 cups water
  • 2 bay leaves bay leaves
  • 1 teaspoon dried thyme
  • 1 bunch fresh parsley stems included for cooking
  • 8 ounces wide egg noodles
  • 2 teaspoons kosher salt or to taste
  • 1/2 teaspoon black pepper freshly ground
  • 2 tablespoons fresh dill chopped, or 2 teaspoons dried

Method
 

  1. Heat vegetable oil in a large stockpot over medium-high heat. Pat chicken pieces dry and brown them on all sides, about 8-10 minutes total. Remove chicken and set aside.
  2. Add diced onion to the same pot and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  3. Return chicken to the pot and add water, bay leaves, thyme, and parsley stems. Bring to a boil, then reduce heat to maintain a gentle simmer.
  4. Simmer uncovered for 1 hour, skimming foam from the surface occasionally. The chicken should be falling off the bone.
  5. Remove chicken pieces and let cool. Strain the broth through a fine-mesh sieve, discarding solids. Return clear broth to the pot.
  6. When chicken is cool enough to handle, remove and shred the meat, discarding skin and bones. Set shredded chicken aside.
  7. Bring the strained broth back to a simmer. Add carrots and celery, and cook for 15 minutes until vegetables are tender but still have some bite.
  8. Add egg noodles to the simmering broth and cook according to package directions, usually 6-8 minutes.
  9. Return shredded chicken to the pot and season with salt and pepper. Taste and adjust seasoning as needed.
  10. Remove from heat and stir in fresh dill. Serve immediately while hot.

Notes

This soup can be made ahead, but store the noodles separately and add them when reheating to prevent them from getting mushy. The soup base freezes well for up to 3 months. For a richer flavor, you can roast the chicken pieces in a 400°F oven for 25 minutes before adding to the pot instead of browning on the stovetop.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 12g 15%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 890mg 39%
Dietary Fiber 2g 7%
Total Sugars 4g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.
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