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Oodles of Noodles Chicken Soup



  • 1 full bone-in, skin-on chicken breast (or 2 halves)

  • 4 large cloves garlic, smashed

  • 2 fresh bay leaves

  • 2 carrots, coarsely chopped

  • A small handful of fresh flat-leaf parsley leaves

  • 2 sprigs fresh rosemary

  • A few sprigs fresh thyme

  • A few black peppercorns

  • 1 lemon, sliced

  • 1 onion, quartered through the root end


  • 2 tablespoons EVOO

  • 2 carrots, cut into matchsticks

  • 2 leeks, sliced

  • 1 head escarole, chopped

  • Salt and pepper

  • Freshly grated nutmeg

  • 8 ounces egg tagliatelle or vermicelli

  • 2 tablespoons unsalted butter


Make the stock: Place the chicken in a pot with the garlic, bay leaves, carrots, parsley, rosemary, thyme, peppercorns, lemon, and onion. Cover with 3 quarts water and bring to a boil. Reduce the heat and simmer for 40 minutes. Remove the chicken and let cool. Strain the stock, then return it to the pot and simmer until reduced to about 2 quarts. Discard the chicken skin and bones and shred or dice the meat.

Make the soup: In a soup pot, heat the EVOO (2 turns of the pan) over medium-high heat. Add the carrots and cook for a few minutes, then add the leeks and cook until softened, a few minutes more. Add the escarole and cook until wilted. Season with salt, pepper, and a little nutmeg. Add the chicken and reduced stock and cook just to heat through.

Make-ahead: Cool and refrigerate.

Night of: Reheat the soup over medium heat while you cook the pasta.

Bring a large pot of water to a boil. Salt the water and cook the pasta to al dente. Drain the pasta and toss with the butter.

Divide the noodles among 4 bowls, twirling them into little nests in each dish. Ladle the soup over the noodles and serve.