The Best Chicken Noodle Soup
Cozy Up with Classic Jewish Chicken Noodle Soup
Is there anything more comforting than a warm bowl of chicken noodle soup? This isn’t just any chicken noodle soup – this is Classic Jewish Chicken Noodle Soup, a recipe steeped in tradition and brimming with flavor. It’s the kind of soup that nourishes the body and soul, perfect for a chilly day, when you’re feeling under the weather, or simply craving a taste of home.
This recipe draws on generations of Jewish culinary wisdom, focusing on building deep flavor through simple, high-quality ingredients. We start with bone-in, skin-on chicken breasts – don’t skip the skin! It renders beautiful flavor during roasting. Roasting the chicken before adding it to the soup creates a richer, more complex broth. The vegetables are gently softened to create a sweet base, and fresh dill brightens everything up.
What makes this Jewish Chicken Noodle Soup special? It’s the attention to detail. The slow simmering, the quality of the broth, and the fresh herbs all contribute to a soup that’s truly exceptional. It’s a labor of love, but the result is well worth the effort.
Tips for the Best Soup:
- Don’t skimp on the chicken: Using bone-in, skin-on chicken breasts is key for a flavorful broth.
- Roast the chicken: This adds depth and richness to the soup.
- Simmer, don’t boil: Gentle simmering allows the flavors to meld together beautifully.
- Fresh dill is a must: It adds a bright, herbaceous note that perfectly complements the other flavors.
- Adjust seasoning to taste: Salt and pepper are your friends! Don’t be afraid to add more to achieve the perfect balance.
Frequently Asked Questions:
- Can I use pre-cooked chicken? Yes, you can! Rotisserie chicken works great in a pinch. Just add it to the soup during the last 15 minutes of simmering.
- What kind of noodles should I use? Egg noodles are traditional, but you can use any type of noodle you prefer.
- Can I make this soup ahead of time? Absolutely! The flavors will actually develop even more overnight. Store in an airtight container in the refrigerator for up to 3 days.
- Can I freeze this soup? Yes, but the noodles may become a bit mushy. It’s best to freeze the soup without the noodles and add them when reheating.
- Is this soup gluten-free? Not as written. You can substitute gluten-free egg noodles to make it gluten-free.
This Classic Jewish Chicken Noodle Soup is more than just a recipe; it’s a tradition, a comfort, and a taste of home. We hope you enjoy it as much as we do!
Classic Jewish Chicken Noodle Soup
Ingredients
- 2 pounds bone-in, skin-on chicken breasts Can also use rotisserie chicken
- 3 tablespoons extra virgin olive oil Plus more for "golden coins"
- 2 large carrots Halved lengthwise and cut into ¼-inch-thick slices
- 4 stalks celery Chopped
- 1 large onion Cut into large dice
- 5 cups Brodo Organic Chicken Broth
- 2 cups water
- 2 tablespoons chopped fresh dill
- 8 ounces egg noodles Cooked al dente
Instructions
- Take the chicken out of the refrigerator about 20 minutes before cooking so it can come to room temperature. Preheat the oven to 425 F. Generously season the chicken on both sides with salt and pepper.
- In a large, ovenproof skillet, heat 1 tablespoon of the olive oil over high heat. When the oil slides easily across the pan, add the chicken skin-side down and cook, untouched, for 1 minute. Transfer the skillet to the oven and cook until the chicken shows no sign of pink when pierced near the bone, about 30 minutes. Flip each breast and set the skillet aside until the chicken is cool enough to handle. Chop or shred the meat into bite-size pieces (these can go back in the skillet), discarding the skin and bones.
- In a large pot, heat the remaining 2 tablespoons of olive oil over high heat. When the oil shimmers, add the carrots, celery, onion, and a pinch of salt, and cook for 1 minute. Reduce the heat to medium, cover, and cook for 15 minutes, stirring occasionally.
- Pour in the chicken broth and water and bring to a boil. Reduce the heat and simmer until the vegetables are tender, about 15 minutes. Add the chicken (including the juices it released in the skillet), cooked pasta, dill and simmer for 5 minutes more. Add salt to taste.
- Serve and drizzle with additional olive oil as desired.
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