Classic Chicken Noodle Soup

Fall is here, even in Miami, although you wouldn’t know it with the 80+ degree weather situation and constant rainfall. Somedays, however, there is the slight tinge of Fall in the air to remind us of the season. I have taken to sprinkling a little Pumpkin Spice in my steamed milk (in the microwave) for my coffee, to put me in that Fall mood.

Fall has always been my favorite season. As a child, I loved the beginning of school, with new supplies, new subjects to learn, The Scarlet Letter and all that jazz. As an adult, I look forward to cooler weather, football season and tail gaiting at UM games, decorating for Halloween and celebrating my favorite Holiday, Thanksgiving. A holiday built around Gratitude with mounds of fabulous food and a parade thrown in for good measure- how can you go wrong with that? This year Thanksgiving falls on my Birthday, an event that happens once every seven years.

In the Fall, even in Miami, our thoughts turn to cozy, comfort food. What could be more comforting than Chicken Noodle Soup? It even makes your house smell delicious while you’re cooking it! I gave this recipe, from Square Meals by Jane and Michael Stern, to my sister Kelley years ago and it’s her favorite Chicken Noodle Soup recipe. She used it as the base of her Matzo Ball Soup at her Rosh Hashanah dinner. As everyone knows, Chicken Noodle Soup is Jewish Penicillin. Take two cups and call me in the morning.

Chicken Noodle Soup

Recipe by Jane and Michael SternCourse: SoupsCuisine: AmericanDifficulty: Medium


Prep time


Cooking time






  • 2 pounds chicken parts (breasts, back, legs, wings)

  • 1 large onion, chopped

  • 3 large carrots, peeled and cut into 2″ segments, then halved

  • 3 stalks celery, without leaves, cut into 2″ segments

  • 1 bay leaf

  • 1 teaspoon pepper

  • 1 teaspoon thyme

  • 1/4 teaspoon nutmeg

  • 3 chicken bouillion cubes

  • 1/2 cup chopped parsley

  • Salt to taste

  • 2 cups egg noodles (fine or medium)


  • Rinse chicken parts; quarter breasts. Place in large, uncovered stockpot with 12 cups cold water.
  • Bring to rolling boil, reduce heat and allow to simmer for 30 minutes, skimming off scum that rises to the surface.
  • Add all other ingredients except noodles. Place lid on pot and cook over low heat 3 to 4 hours.
  • Remove from heat and, when cool enough to handle, remove chicken parts. Pick all meat from bones, discard skin and return meat to pot.
  • Refrigerate overnight.
  • Next day, carefully skim off all fat that has congealed on surface of soup. Bring to a boil and add noodles.
  • Boil 10 minutes or until noodles are tender. Discard bay leaf. Serve at once.


  • Note, this is a 2-day process and cooking time is 3 to 4 hours. It takes time, but it’s worth it.

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Published by gleeguilford

Born and raised in Miami, the daughter of a pilot and stay-at-home Mom, I love food in all forms. My great grandfather opened the first Italian restaurant in Miami in the 20's, The Boathouse on the Miami river. I love exploring my heritage and linking food and recipes to personal stories. I've been published in Chicken Soup for the Soul: Food and Love and wrote restaurant reviews and news as the Miami Dining Examiner for three years. I love exploring Miami's latest hot spots, hole in the walls and institutions. I'm always looking for innovative ways to use the plethora of tropical fruits and vegetables South Florida offers, especially from my own garden.

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