Rich Chicken Noodle Soup (Meat)

Noodle Soup
Add custom additions, like steamed broccoli, to this Rich Chicken Noodle Soup. Credit: Randy Mayor / Getty Images
  • 2 hrs 30 mins
  • Prep: 30 mins,
  • Cook: 2 hrs
  • Yield: Serves 12
Ratings (4)

If you're craving chicken soup, but don't want to go through the trouble of breaking down a chicken, this recipe is for you. Giora Shimoni makes clever use of chicken wings, which infuse the broth with lots of flavor thanks to their abundance of fine bones. (Bonus: they're economical, too!) The generous use of vegetables, herbs, and spices, says Shimoni, "makes for deliciously rich broth."

It's Shimoni family tradition to serve this recipe as part of the Rosh Hashanah holiday meal; for the Passover Seder, the soup gets a reprise, but is served with matzo balls instead of noodles. Whether you make your matzo balls from scratch or use a mix, you can cook them in the broth for added convenience.

Edited by Miri Rotkovitz

What You'll Need

  • 4 pounds (2 kilograms) chicken wings
  • 5 quarts (20 cups/4.7 L) of water
  • 5 carrots, peeled and halved
  • 2 celery stalks with leaves, or 1 celery root, peeled and quartered
  • 2 zucchini, trimmed and halved
  • 2 onions, peeled and halved
  • 2 cloves garlic, peeled and halved
  • 1 large or 2 small parsnips, peeled and halved
  • 1 turnip or kohlrabi, peeled and halved
  • 1 small sweet potato or piece of pumpkin, peeled and halved
  • 8 sprigs fresh parsley
  • 8 sprigs fresh dill
  • 1/2 tablespoon paprika
  • 1/2 teaspoon tumeric
  • 2 teaspoons salt, according to taste
  • 1 teaspoons freshly ground black pepper
  • 1 package thin egg noodles

How to Make It

1. Place the chicken and water in a large stockpot. Bring to a boil. Skim and discard any froth that develops.

2. Reduce the heat to low. Add the rest of the ingredients, and partially cover the pot. Simmer for 2 to 2 1/2 hours, or until the vegetables are tender and the broth is flavorful. If the water level dips below the chicken and vegetables while the soup is cooking, add more water.

3. Remove from the heat.

Cool the stock quickly, either by using a ice bath, or by transferring it to   smaller containers (each should contain no more than 3 inches, or 76 ml, of soup to ensure rapid cooling) and refrigerating. Refrigerate, covered, overnight.

4. Skim the fat off the top of the soup. Strain the soup. Reserve the carrots  (and any other vegetables you'd like in your soup). Slice the carrots (and any other reserved veggies) and return them to the strained soup.

5. Prepare fine egg noodles according to package directions. Drain and set aside.

To serve: 1) Heat the soup. 2) Put a tablespoon of fine egg noodles into each bowl. 3) Pour a couple of ladles of hot soup on top of the noodles. Enjoy!