Chicken Noodle Soup (New York Penicillin) - A hearty and flavorful chicken noodle soup with vegetables - also known as New York Penicillin

We’re all fighting colds in our house this week so this Chicken Noodle Soup (aka New York Penicillin) has been on the menu.  Nothing too fancy for us these last few days – just a pot of hearty and flavorful chicken soup to soothe our scratchy throats and make us feel better.

This recipe is adapted from the well-known New York Cookbook and we think it’s one of the best around for a basic, but super-flavorful chicken noodle soup.  In fact, this recipe is really all about a rich and flavorful stock and less about the noodles which are often the highlight in many other chicken noodle soups.

As Molly O’Neill states in the original recipe, “The soup’s curative powers are released only when the vegetables are mashed together in the bowl…Use a fork for mashing. Use a big spoon for eating. You’ll feel better soon.”  It’s working for us!

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Chicken Noodle Soup - A Family Feast

Chicken Noodle Soup (New York Penicillin)

  • Prep Time: 15 mins
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 6-8 servings


  • 4 quarts cold water
  • 1 fryer chicken 4-5 pounds quartered
  • 2 chicken feet, or 4 chicken wings or 1 turkey wing
  • 1 clove of garlic peeled and bruised
  • 1 onion peeled and cut in half
  • 23 carrots peeled and cut into 1 inch pieces (about one cup)
  • 2 celery ribs tops and all cut into 1 inch pieces (about one cup)
  • ½ bunch fresh flat leaf parsley tied with a string
  • 1 bay leaf
  • 1 ½ teaspoon salt
  • ½ teaspoon whole black peppercorns
  • 1 package thin egg noodles, or noodles of your choice


  1. Put all ingredients into a large stock pot, except the noodles, and slowly bring to a boil.
  2. Reduce heat and simmer for four hours, skimming often.
  3. Strain the stock from the solids and discard the onion, parsley, bay leaf and peppercorns but save the chicken, and other vegetables.
  4. Remove skin and debone the chicken. Shred the chicken between your fingers and return the chicken to the pot with the stock.
  5. Return the carrots, celery and garlic to the pot with the stock and bring back to a simmer.
  6. Season finished soup with salt and pepper to taste. Skim off top layer of fat and discard.
  7. Boil water and cook noodles according to package directions however keep noodles separate from soup until you are ready to serve. Store each separately.
  8. Serve the soup over cooked thin egg noodles or noodle of your choice.

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  • Catheirne wrote:

    We love soups in our family. Making Chicken noodle today. Your beef and Barley soup was awesome. I shared with friends.

    • Martha wrote:

      Thanks Catherine!

  • Megan wrote:

    Sounds delicious…anyway the recipie can be modified into a slow cooker?

    • Martha wrote:

      I’m not sure Megan! You need to reduce the stock for the best flavor and a closed crockpot really doesn’t allow the stock to evaporate! On the stove would be best!

  • Shiloh Barkley wrote:

    Making this tonight…with chicken! Poor planning to have two birds in a row! lol

    • Martha wrote:

      LOL. Hope you enjoy the recipe Shiloh!

  • Kaye jones wrote:

    Might want to revise you recipe…says putt ALL ingredients in stock pot. Later says cook noodles separately…I cook enough to know not to out the noodles in while making stock but others won’t.

    • Martha wrote:

      Oh thank you Kaye!!! We’ve updated the recipe and Jack is kicking himself that he missed that error! Thank you so much for letting us know! Martha

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