A steaming bowl of homemade chicken soup offers warmth, a satisfying meal and the comfort of being cared for. This version makes stock and soup in the same cooking session, with extra chicken to save for another meal.
Chicken stock and chicken noodle soup
Makes about 4 generous servings, plus extra chicken.
- One 3- to 4-pound chicken, cut into parts
- 1 large onion, halved
- 4 large garlic cloves
- 3 large carrots: 1 left whole and 2 chopped
- 3 large celery ribs: 1 left whole and 2 chopped
- 2 dried bay leaves
- 6 sprigs fresh parsley, plus more to finish
- About 8 cups water, with more as needed
- Salt and freshly ground black pepper
- ½ pound small pasta, such as shells or orzo
- Place the chicken, onion, garlic, whole carrot, whole celery rib, bay leaves and parsley in a large pot. Add about 8 cups water, adding more if needed to cover the chicken. Bring to a boil, then reduce to a gentle simmer.
- Simmer until the chicken reaches 165°F, measured with a food thermometer in the thickest parts without touching bone. Begin checking after 30–40 minutes; cooking time varies.
- Transfer the chicken to a clean dish. When cool enough to handle, remove the skin and bones and shred the meat. Set aside 2 cups for the soup and promptly refrigerate the extra meat.
- Return the bones to the stock and simmer another 15–30 minutes. Strain into a clean pot, discard the solids and skim excess fat. Use approximately 6–7 cups broth for the soup, adding water if needed. Season to taste.
- Add the chopped carrots and celery and simmer until tender. Add the pasta and cook according to its package timing. Stir in the 2 cups cooked chicken and heat thoroughly, to 165°F. Add more broth or water if the pasta has absorbed too much liquid.
- Taste, adjust the seasoning and finish with chopped parsley.
Refrigerate leftovers promptly in shallow containers, within two hours—or one hour when temperatures exceed 90°F. Use refrigerated leftovers within 3–4 days, or freeze them. Reheat to 165°F.
Adapted from the article by Coral Stone · From the February 2025 issue. Edited for accuracy.