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Old-Fashioned Chicken Noodle Soup

We were after a comforting, deeply flavored old-fashioned chicken noodle soup that was easy enough to make when you're feeling under the weather. Browning bone-in chicken pieces before simmering them in store-bought chicken broth creates an intensely chicken-y soup base.
A standard mix of onion, celery, and carrot simmered alongside the chicken enhanced rather than distracted from the chicken broth's richness. And though egg noodles are common in homemade versions of old-fashioned chicken noodle soup, tasters preferred spaghetti broken into bite-size pieces, which gave a nostalgic nod to canned versions but had loads more flavor.
Servings: 4
Author: Cook's Country

Ingredients

  • 1 ½ pounds bone-in chicken breasts and/or thighs trimmed
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon vegetable oil
  • 8 cups chicken broth
  • 1 onion chopped
  • 1 carrot peeled and cut into ½-inch pieces
  • 1 rib celery cut into ½-inch pieces
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 5 ounces spaghetti broken into 1-inch pieces (1½ cups)
  • 1 tablespoon minced fresh parsley

Instructions

Brown the chicken:

  • Pat the chicken dry with paper towels and sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper.
  • Heat oil in a Dutch oven over medium-high heat until shimmering.
  • Cook chicken until well browned all over, 8 to 10 minutes.

Simmer the chicken:

  • Add the broth, onion, carrot, celery, thyme sprigs, bay leaf, and ¼ teaspoon salt, scraping up any browned bits.
  • Bring to a boil, cover, and reduce heat to low.
  • Simmer until the breasts register 160 degrees and/or thighs register at least 175 degrees, 14 to 17 minutes.

Shred the chicken:

  • Remove the pot from the heat; discard thyme sprigs and bay leaf.
  • Transfer the chicken to a plate and let cool slightly.
  • Using 2 forks, shred the chicken into bite-size pieces; discard skin and bones.

Finish and serve:

  • Return the soup to a boil over medium-high heat and add the pasta.
  • Cook, uncovered, until the pasta is tender, 9 to 11 minutes, stirring often.
  • Add the chicken and parsley and cook until the chicken is warmed through, about 2 minutes.
  • Season with salt and pepper to taste. Serve.

Notes

  • If you prefer, 4 ounces (2 cups) of egg noodles can be substituted for the spaghetti.
  • To make ahead: Soup can be made through step 3, covered, and refrigerated for up to 2 days.