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Rich chicken noodle soup in a cozy bowl, garnished with fresh thyme and parsley, showing the golden, clear broth and non-soggy egg noodles.
Chef Leena

Rich Chicken Noodle Soup: 3 Secrets For Rich, Non-Soggy Broth

This is the ultimate guide to making a truly rich chicken noodle soup, guaranteeing a savory, gelatinous broth and perfectly non-soggy noodles every time. The secret lies in roasting the chicken, long simmering for depth, and cooking the noodles separately.
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Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings: 8 people
Course: Dinner, Main Course
Cuisine: American, Classic, Homestyle
Calories: 305
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Broth Foundation & Aromatics (Secret 1 & 2)
  • 1 (4-5 lb) roasted chicken carcass or bone-in chicken pieces (thighs/legs) For the broth foundation (Secret 1: Maillard Method).
  • 1 gallon cold, filtered water (about 16 cups)
  • 4 medium carrots (for stock) roughly chopped
  • 2 stalks celery (for stock) roughly chopped
  • 1 large yellow onion (for stock) quartered
  • 6 sprigs fresh thyme
  • 1 bunch fresh parsley stems
  • 3 bay leaves
  • 1 tablespoon neutral oil or ghee
  • 1 teaspoon tomato paste Optional, for color/depth.
Noodles & Final Assembly (Secret 3)
  • 1 (12 oz) bag wide egg noodles
  • 1 tablespoon olive oil or butter For coating noodles (Secret 3).
  • 2 medium carrots small-diced (for crisp texture)
  • 2 stalks celery small-diced (for crisp texture)
  • 1/4 cup fresh chopped parsley or dill For garnish.
  • Salt and freshly ground black pepper To taste.

Equipment

  • 1 Large Stockpot or Dutch Oven Must be large enough to hold 1 gallon of water for the long simmer.
  • 1 Sheet Pan For the critical step of roasting the chicken bones (Maillard reaction).
  • 1 Fine-Mesh Sieve or Strainer Needed for straining the master stock.
  • 1 Cheesecloth Optional, but highly recommended for lining the sieve to achieve a crystal-clear broth.
  • 1 medium saucepan For cooking the noodles separately (Secret 3).
  • 1 Ladle For serving the broth and liquid.
  • 1 Mixing Bowl For tossing the hot noodles with oil/butter to prevent sogginess.

Method
 

  1. Secret 1: Roast Chicken & Aromatics: Place chicken bones/meat on a sheet pan and roast at 400°F (200°C) for 30 minutes. Meanwhile, sweat the roughly chopped mirepoix (carrots, celery, onion) in oil in the stockpot for 15 minutes until translucent.
  2. Initiate Simmer: Add the roasted chicken, herbs, and bay leaves to the pot. Pour cold water over the ingredients. Bring to a boil, then immediately skim and discard any foam or scum from the surface.
  3. Secret 2: Long Simmer: Reduce heat to the lowest setting and simmer gently for 4 to 6 hours (360 minutes). This is essential for extracting collagen (gelatin) for a rich, sticky broth.
  4. Strain and Season: Remove the pot from heat. Discard all solids by pouring the broth through a fine-mesh sieve lined with cheesecloth. Season the clear master stock aggressively with salt and pepper.
  5. Reheat Broth & Final Vegetables: Reheat the master stock. Add the small-diced fresh carrots and celery (the 'crisp' batch) for the last 15 minutes of heating. Return the shredded chicken meat to the broth.
  6. Secret 3: Cook Noodles Separately: Boil the noodles in a separate pot of heavily salted water until *al dente* (1-2 minutes less than package directions). Drain immediately.
  7. Coat Noodles: Immediately toss the hot, drained noodles with 1 tablespoon of olive oil or butter to seal the starch and prevent the liquid absorption that leads to a soggy rich chicken noodle soup.
  8. Serve: Serve the oiled noodles into individual bowls first. Pour the hot broth mixture over the noodles. Garnish generously with fresh parsley or dill.

Nutrition

Serving: 1.5CupsCalories: 305kcalCarbohydrates: 35gProtein: 20gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 550mgPotassium: 350mgFiber: 2gSugar: 3gVitamin A: 3500IUVitamin C: 8mgCalcium: 35mgIron: 2mg

Notes

Estimated Cost: $15 - $25 (Medium-High). The cost is primarily driven by the initial purchase of the bone-in chicken/carcass.
STORAGE TIP: To ensure non-soggy leftovers, the cooked noodles **must be stored separately** from the broth. When reheating, add the chilled noodles to the already hot broth just before eating.
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