This Chicken Noodle Soup Restores Faith in Winter! Four Hours, One Pot, Unlimited Comfort

You’ll want roughly 4 to 4½ hours to make this in one sitting. Or split it across two sessions: make the broth in 2–3 hours on the stove or in a slow cooker while you’re out, then you’ll need about an hour to finish the soup — weeknight accessible if you plan ahead.

If you’re “a total heathen” (their words, not mine), use up to 12 ounces of noodles for an almost noodle-forward soup. I recommend starting with 9 ounces before deciding whether you need more.

Broth

• 2 medium–large yellow onions, unpeeled and halved (or 1 large onion + 1 large leek, cleaned and halved lengthwise)

• 2 garlic cloves, peeled and lightly smashed

• 1 large carrot

• 1 large parsnip (optional)

• 1 celery rib

• 4 quarts water

• 4 pounds chicken bones (from about two roast or rotisserie carcasses) or a mix of fresh chicken wings, backs, necks or feet (wings are my top pick)

• 1 tablespoon kosher salt

• 1/2 teaspoon dried thyme or 2 teaspoons chopped fresh thyme

• 1/8 teaspoon red pepper flakes

• 1 tablespoon tomato paste

• 1 bay leaf

To finish the soup

• 3 bone-in, skin-on chicken breast halves

• 2 large carrots, peeled and diced (or 1 large carrot + 1 large parsnip, diced)

• 1 large leek, trimmed and sliced into 1/2-inch segments

• 1–2 celery ribs, chopped or diced

• 9 ounces thin egg noodles (or soup noodles of your choice)

• 2 tablespoons finely chopped flat-leaf parsley

Make the broth

Stovetop method:
Combine all broth ingredients in a large (6–8 quart) stockpot over high heat and bring to a boil. Reduce to a gentle simmer, skim any unpleasant foam, cover, and simmer for about 2½ hours.

Slow-cooker method:
Combine everything in a large (6-quart or larger) slow cooker. Cook on LOW for 10 hours or on HIGH for 5 hours. Strain into a large pot (5½ quarts or larger) and chill until ready to use, or bring to a simmer immediately if finishing right away.

Cook the chicken

With the strained (or simmering) broth, add the whole chicken breasts and simmer for 20 minutes until cooked through. Remove the breasts and set aside to cool; if you used the stovetop method, strain the broth before proceeding. Taste the broth and adjust salt as needed.

Finish the soup

1. Add the diced vegetables to the simmering broth and cook about 5 minutes, until just firm-tender.

2. Add the noodles and cook according to package directions (usually 6–10 minutes). Reserve timing so the noodles finish al dente.

3. Meanwhile, shred or chop the cooled chicken, discarding skin and bones, and return the meat to the pot. Simmer 2 more minutes to heat through.

4. Stir in the parsley and serve.

To de-fat the broth: once the soup has settled, skim excess fat from the surface with a spoon or skimmer to taste. If you chill the broth before finishing the soup, the fat will solidify at the top and lift off easily — don’t throw it away; it’s lovely for frying latkes or enriching matzo balls.