55 minutes
A traditional chicken noodle soup recipe with tender chicken, vegetables, and fettuccine noodles in a savory broth.
Chicken Breast Half, with skin and bones
each
quarts
Onion, peeled, sliced
each
Carrot, peeled, sliced
each
Celery Stalk, trimmed, sliced
each
Parsnip, peeled, sliced
each
Parsley Sprig
each
to taste
Fettuccine Noodles
0 oz
Diced Onion, diced
tablespoons
Diced Carrot, diced
tablespoons
Diced Celery, diced
tablespoons
Diced Parsnip, diced
tablespoons
Dill, chopped
teaspoons
1. Simmer Chicken and Skim Foam
Start by placing the chicken breast and chicken broth in a large pot. Bring the mixture to a boil over medium-high heat, then reduce to a gentle simmer. Skim the foam that forms on the surface with a spoon for a clear broth.
2. Add Vegetables to Broth
Add the sliced onion, carrot, celery, parsnip, and parsley sprig to the simmering pot. Let everything cook together for about 40 minutes, allowing the flavors to meld.
3. Remove Chicken and Strain Broth
Once the chicken is thoroughly cooked, remove it from the pot. Strain the broth into a clean container, discarding the vegetables. Skim any excess fat from the broth and season with salt to taste.
4. Prepare Chicken and Noodles
Shred the chicken into bite-sized pieces, moistening with a bit of the broth. Cook the fettuccine noodles until tender, then drain and rinse under cold water.
5. Simmer Diced Vegetables in Broth
Simmer the diced onions, carrots, celery, and parsnip in the strained broth until the vegetables are tender, about 15 minutes.
6. Combine and Serve
Combine the remaining broth with the cooked noodles and shredded chicken. Heat through and season with salt if needed. Sprinkle fresh dill on top before serving.
Make a homemade broth using a whole chicken or bone-in thighs and drumsticks. Include onion, carrots, celery, garlic, bay leaves, peppercorns, and fresh herbs like thyme and parsley for depth of flavor.
Cook noodles separately and add to individual bowls just before serving to prevent them from becoming mushy.
Season the broth from the start, adjust as it simmers, and consider adding soy sauce or fish sauce near the end for umami depth.
Roast the chicken bones and some vegetables before simmering to caramelize the natural sugars and enhance the broth's flavor profile.
Before serving, add fresh lemon juice or white wine vinegar and freshly chopped herbs like parsley, dill, or cilantro to brighten the flavors.
Comments (0)