Is there any food as quintessentially Jewish as chicken soup? I'd be hard pressed to choose one.

I've already shared my traditional chicken soup, golden chicken soup with kreplach, and my friend's chunky chicken-barley soup, but there's always room for one more: the glorious chicken-noodle soup.

Whether you make it for Shabbat, for someone sick, as a comfort food, or simply for Tuesday night dinner, I hope this recipe hits the spot and fills that chicken soup need.


  • 2 tbsp. olive oil
  • 1 onion, diced
  • 1½ tbsp. kosher salt, divided
  • 3 carrots, diced
  • 3 celery stalks, diced
  • 4 chicken drumsticks
  • 6-8 chicken wings
  • 1 small zucchini, diced
  • 1 small sweet potato, diced
  • 12-15 cups cold water
  • 1 bunch dill
  • ½ lb. thin egg noodles or angel hair spaghetti


  1. Heat the oil over medium-high heat in the bottom of a large pot. Add the onion and ½ tsp. salt and saute until translucent. Add the carrots and celery and cook 2-3 minutes. Add the chicken, remaining vegetables, water, and dill.
  2. Turn the flame down to the lowest it will go. Keep the pot uncovered (cooking it uncovered helps keep the soup clear). Simmer for 4-6 hours.
  3. Remove the dill and discard. Remove the chicken, discard the skin and bones, shred the chicken and return it to the soup. Add the remaining 1 tbsp. salt. Taste and add more salt if necessary.
  4. Turn off the stove, add the noodles to the soup and cover until noodles are cooked. Serve immediately or refrigerate for later.
  5. OPTIONAL: after refrigerating, the fat will rise to the top and solidify. You can remove that for a less fatty broth.
  6. NOTE: if you are gluten free or don't want to use noodles for some other reason, add 1 large Yukon Gold potato, diced, when you add the rest of the ingredients earlier.