600 minutes
A comforting and hearty chicken noodle soup made with fresh ingredients and flavorful broth.
Chicken, cut up, with skin
0 lb
Celery, cut into chunks, with leaves
each
Large Carrots, cut into chunks
each
Yellow Onions, peeled, halved
each
Parsnip Or Parsley Root, optional
each
each
Black Peppercorns
each
each
teaspoons
Reserved Chicken Fat
tablespoons
Leek, trimmed, halved lengthwise, rinsed, sliced into thin half-moons
each
Large Carrots, peeled, cut into small dice
each
to taste
Egg Noodles, fresh or dried
0 oz
Finely Chopped Herbs, parsley, scallions, dill, or a combination
0 oz
1. Prepare Broth
In a large soup pot, place the chicken, celery, large carrot chunks, onions, parsnip if you have it, parsley sprigs, peppercorns, bay leaves, and two teaspoons of kosher salt. Cover everything with cold water, making sure the water is about an inch above the ingredients. Bring the pot to a gentle simmer and let it cook for about 1 to 1.5 hours. You'll know it's ready when you see the occasional bubble breaking through the surface, which means the flavors are mingling beautifully.
2. Strain and Chill Broth
Using tongs, carefully transfer the chicken pieces to a container and set them aside. Taste the broth; if it needs more flavor, let it simmer a bit longer until it tastes rich and satisfying. Strain the broth through a fine sieve into another container to catch all the solids. Refrigerate both the broth and the chicken separately for at least 8 hours or up to 3 days. This step is crucial as it allows the flavors to meld and the fat to rise to the top for easy removal.
3. Remove Fat and Prepare Chicken
After chilling, skim the solidified fat from the surface of the broth and save it. Separate the chicken breast meat from the bones and skin, discarding the bones and skin. Pull the breast meat into chunks or cut it into bite-sized pieces. This way, the chicken will be tender and ready to rejoin the soup later.
4. Cook Leeks and Carrots
Take a soup pot and place three tablespoons of the reserved chicken fat in it. Add the leeks and cook over medium heat until they're slightly softened, about three minutes. Once the leeks are ready, add the diced carrots, sprinkle them with a bit of salt, and stir. Cover the pot and let the vegetables cook until they're just tender, which should take about five minutes.
5. Simmer Broth and Cook Noodles
Pour the broth into the pot with the vegetables and bring it to a gentle simmer. Add the egg noodles and cook them until they're soft and plumped up, absorbing the wonderful broth flavor.
6. Add Chicken and Serve
Finally, add the chicken breast meat back into the pot. Taste the broth and adjust the seasoning with more salt and pepper if needed. Serve the soup hot, garnished with finely chopped herbs like parsley, scallions, or dill. Enjoy the comforting warmth of homemade chicken noodle soup.
Use rice noodles, ginger, lemongrass, star anise, and coconut milk, garnishing with cilantro and fish sauce or soy sauce.
Use cilantro, lime, tomatoes, green chilies, and black beans, with corn or rice and garnish with avocado, cheese, and tortilla strips.
Add diced tomatoes, ditalini pasta, and cannellini beans, seasoning with Italian seasoning and Parmesan cheese.
Replace chicken with various vegetables and chickpeas or beans, using vegetable stock for a vegetarian/vegan version.
Substitute chicken with beef, use beef stock, and add vegetables like potatoes and turnips, with rosemary as an additional herb.
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