Benjamin's Chicken Noodle Soup Recipe is the only one you need! Chicken broth from scratch, chicken, carrots, celery, herbs, and noodles make this soup easy to make with a few techniques to help you out, and it will keep your bones warm this cold season.

Ingredients

Stock:

• 1 carcass (with wings left intact)

• Frozen vegetable scraps (carrot tops, celery ends, onion skins, etc.)

• 10 black peppercorns

• 4–5 sprigs of fresh thyme

• Water (enough to cover)

  Soup:

• Reserved chicken thighs, drumsticks, and breast (cooked in the stock and shredded)

• 3 large carrots, diced

• 3 celery stalks, diced

• 1 large onion, diced

• 3–4 garlic cloves, thinly sliced

• 8 cups chicken stock (homemade, as detailed below)

• Salt and pepper, to taste

• Pasta of choice (e.g., egg noodles or ditalini)

• Olive oil

• Optional: lemon wedges or hot sauce for serving

Directions

1. Make the Chicken Stock:

   Combine the chicken carcass (with wings intact), frozen vegetable scraps, black peppercorns, and thyme in a large pot.

   Add the reserved chicken thighs, drumsticks, and breast to the pot. Cover with water and bring to a boil.

   Lower the heat to a simmer and cook for about 2 hours, skimming any foam that rises to the surface.

   Strain the stock, reserving the liquid. Remove the chicken thighs, drumsticks, and breast; shred the meat and discard the bones and skin.

2. In a large pot, heat oil over medium heat. Sauté the carrots for 5–6 minutes until they begin to soften. Add the celery and sauté for another 3–4 minutes. Add the onions and cook until translucent.

   Stir in the garlic and cook until fragrant, about 1 minute. Season the vegetables with salt and pepper.

3. Pour the strained chicken stock into the pot, scraping the bottom to release any browned bits.

   Add fresh thyme sprigs (optional) and simmer the soup for 20–30 minutes.

4. Add the shredded chicken thighs, drumsticks, and breast to the pot with the simmering vegetables and stock.

   Adjust the seasoning with additional salt and pepper as needed.

5. In a separate pot, boil salted water and cook your pasta of choice until al dente.

   Drain the pasta and toss with a little olive oil to prevent sticking. Store in the fridge until ready to use. *

6. To serve, place a portion of pasta in each bowl and ladle the hot chicken soup over the top.

   Add a squeeze of fresh lemon juice or a dash of hot sauce for an extra flavor boost.

   *Cooking the pasta separately helps prevent it from becoming soggy and keeps the soup from getting mushy. This method preserves the texture of the noodles, just like in restaurants, ensuring a perfect bite every time.