Classic Chicken Noodle Soup

There are tons of weeknight shortcuts that we could have snuck into a homemade chicken noodle soup recipe, but this time we’re not cutting corners. This is the long game, and the results are worth it! The golden-hued soup is about as classic (and as comforting) as they come. The key is to treat the breasts and legs of a whole chicken differently: The breasts need to be pulled from the simmering broth early so they don’t dry out, whereas the legs require a little more time to become tender. (Want some extra guidance? Check out this step-by-step video.)

But it’s not only about the bird. Vegetables require more consideration than just cooking to mush alongside the chicken, so we discard the ones that build the broth, then swap in a second round of celery and carrots that cook just until tender. Dill lends bright, herbal flavor, but you could use fresh thyme, oregano, or a few bay leaves if you prefer. For the pasta, we opt for ditalini cooked in the broth, but feel free to use any small quick-cooking pasta you have. We wouldn’t be mad about orzo, ABCs, fregola, or even tortellini.

If you’re looking to add another chicken soup recipe to your repertoire, try this one with rice noodles, scallion crisp, and an herby finish. And, if you prefer a variation on chicken soup with rice and the simplicity of using boneless chicken thighs, this gingery version is nourishing and deeply comforting.

Editor’s note: This recipe was originally published January 5, 2020.