Homemade Chicken Noodle Soup

Cozy and deeply nourishing, this from-scratch chicken noodle soup is the kind of recipe you’ll make again and again. Perfectly cooked Gluten Free Egg Tagliatelle are tossed into a golden, homemade broth with slowly-simmered chicken and fresh vegetables. While the broth takes time to simmer, the soup is simple and feeds a crowd. For a quick version, you can also skip the homemade broth is this recipe by starting with store-bought broth and 3 cups of cooked, shredded chicken. Serving to children? You can also break up the dry pasta a bit before cooking, for smaller bites.

Serves: 8-10 
Cook Time: 4-5 hours 

Instructions

To make the broth:

1. Combine ingredients: Place the raw chicken, carrots, celery, onion, and thyme in a large stock pot or Dutch oven (7 quarts or more). Add enough fresh water to cover the chicken as fully as possible. You can place some of the vegetables inside the chicken to save space.
2. Bring to a simmer: Over medium-high heat, bring the pot to a low boil. Reduce the heat to low and simmer for 3–4 hours (the longer it simmers, the richer the broth). Skim off any foam during the first 30 minutes. As the broth cooks, some liquid will evaporate. Add 1–2 cups of water, once or twice, as needed to keep the liquid level just above the chicken. (Optional: remove the breast meat from the chicken an hour into cooking, to keep it from getting too tough. Store covered in the refrigerator until the broth has finished simmering.)
3. Shred the chicken: When simmering is complete, transfer all the chicken to a cutting board or sheet pan. Shred the meat and discard the bones. You’ll need 3 cups of shredded chicken for the soup; reserve the remainder for another use.
4. Strain the broth: Pour the broth through a fine strainer into another large pot and discard the cooked vegetables.
5. Season: Season the broth with salt and pepper to taste. You should end up with about 4 quarts of broth for your soup.

To make the soup:

1. Sauté the vegetables: Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, celery, and carrots, and cook for 5–7 minutes, until softened. Avoid letting them brown.
2. Combine with the broth: Transfer the strained broth to the pot of sautéed vegetables. Add the shredded chicken and bring to a boil. Simmer over medium heat for about 30 minutes, until the vegetables are tender.
3. Cook the pasta: Meanwhile, cook the egg tagliatelle in a large pot of salted boiling water according to the package instructions. Drain and set aside.
4. Finish the soup: Add the cooked egg tagliatelle to the broth. Taste the soup and adjust the seasoning as needed. Serve immediately.
5. Storage: Leftover soup can be stored, covered, in the refrigerator for up to 4 days or frozen for up to 3 months.