Nothing comforts quite like a bowl of classic homemade chicken noodle soup — a clear, golden broth, tender chicken, soft potatoes and delicate vermicelli, finished with a shower of fresh herbs. It is simple, nourishing and perfect for a cozy weeknight dinner. If you enjoy chicken soups, try our Fragrant Asian Chicken Noodle Soup and our Baked Chicken Strips with Walnut Herb Sauce next.
Ingredients
- Chicken on the bone (legs or thighs)
- 3–4 potatoes, diced
- 1 onion, whole
- 1 carrot, sliced
- 1 handful vermicelli noodles
- Fresh herbs, chopped
- Salt and pepper to taste
Instructions
- Place the chicken in cold salted water and bring to a boil. Skim off the foam, add the whole onion, then the carrot and potatoes.
- When the potatoes are done, add the vermicelli and cook 5 more minutes. Shower with fresh herbs and serve.
Tips
- Starting with cold water and skimming the foam keeps the broth clear and clean-tasting. For safe poultry handling, see the guidance at USDA.
- Do not overcook the vermicelli — it should stay tender, not mushy, and will soften a little more in the hot broth.
- Serve with extra herbs and a squeeze of lemon for brightness. For more classic soup ideas, browse Serious Eats.
Nutrition (per 100 g): 100 kcal, protein 10 g, fat 3 g, carbs 9 g.