A comforting and hearty chicken noodle soup made with homemade chicken stock and fresh vegetables.
A comforting and hearty chicken noodle soup made with homemade chicken stock and fresh vegetables.
Whole Chicken, cut into pieces
0 lb
tablespoons
Onion, chopped
each
cups
teaspoons
each
tablespoons
Onion, finely chopped
each
Carrot, peeled and sliced ¼ inch thick
each
Celery Rib, sliced ¼ inch thick
each
Fresh Thyme, minced
teaspoons
teaspoons
Wide Egg Noodles
0 oz
Flat Leaf Parsley, minced
tablespoons
to taste
to taste
1. Prepare Chicken
Start by cutting your whole chicken into 7 pieces: 2 split breasts, 2 legs, 2 wings, and the backbone. This helps the chicken release more flavor into the stock.
2. Brown Chicken
In a large Dutch oven, heat the vegetable oil over medium heat. Add the chicken pieces, except for the breasts, and sauté until they are nicely browned. This browning step adds a rich depth to your stock. Once the chicken pieces are browned, set the chicken breasts aside to prevent them from overcooking.
3. Cook Onion
Next, add the chopped onion to the pot and cook until softened. This will take about 5 minutes.
4. Simmer Stock
Then, pour in the 8 cups of water, add the salt and bay leaves, and bring everything to a gentle simmer. This slow simmering process is key to extracting the maximum flavor from the chicken without making the stock cloudy.
5. Cook Chicken Breasts
Add the chicken breasts back into the pot and let them cook for about 20 minutes. Once they’re cooked through, remove them and continue simmering the stock for another hour, skimming any fat that rises to the surface.
6. Strain Stock
After an hour, strain the stock through a fine-mesh strainer and set it aside.
7. Shred Chicken
While the stock is simmering, shred the cooked chicken breasts using two forks. This will make it easy to add the chicken back into the soup later.
8. Cook Vegetables
In a clean Dutch oven, heat another tablespoon of vegetable oil (or chicken fat) over medium heat. Add the finely chopped onion, sliced carrot, and celery rib. Cook until the vegetables are softened, which should take about 5-7 minutes.
9. Simmer Soup
Pour the strained stock back into the pot and bring it to a simmer.
10. Cook Noodles
Add the wide egg noodles and thyme to the pot and cook until the noodles are tender, about 8-10 minutes.
11. Finish Soup
Finally, stir in the shredded chicken and minced parsley. Season the soup with salt and pepper to taste.
12. Serve Soup
Serve the soup immediately to enjoy the perfect texture of the noodles. This homestyle chicken noodle soup is sure to bring comfort and warmth to your table. Enjoy!
Comments (0)