adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

The Ultimate Chicken Noodle Soup
The Ultimate Chicken Noodle Soup
0 Likes
Prep Time:
30 minutes
Cook Time:
65 minutes
Total Time:
95 minutes
Zero waste chicken noodle soup made from scratch using a whole chicken, packed with vibrant flavors.
Ingredients:
  • 2 large carrots
  • 3 ribs celery
  • 1 leek
  • 1 bay leaf
  • 6 sprigs thyme
  • 5 cloves garlic
  • 1 (4 pound) whole chicken - trimmed, giblets removed, and patted dry
  • 8 cups chicken broth
  • 2 teaspoons finely chopped fresh thyme
  • 1 (8 ounce) package egg noodles
  • 1 teaspoon kosher salt
  • ground black pepper to taste
  • 1 tablespoon fresh lemon juice, or more to taste
  • 3 tablespoons chopped fresh parsley
Instructions:
  • Peel carrots and place in a Dutch oven. Trim and add celery. Trim leeks, cut into 2-inch pieces, and add. Drop in bay leaf, thyme sprigs, and smashed garlic cloves.
  • Chop the leek into small pieces and place in a bowl. Cut the carrots into small pieces and add them to the bowl. Slice the celery diagonally and mix it with the carrots and leeks. Mince the rest of the garlic and set it aside in a separate bowl.
  • Remove the skin from the chicken breast and set it aside. Place the chicken in a pot with the vegetable trimmings and add enough broth to cover it. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the chicken reaches an internal temperature of at least 165 degrees F (74 degrees C) when tested with an instant-read thermometer, which should take around 30 to 40 minutes.
  • Take out the chicken and remove the skin. Wrap the chicken to keep it moist. Strain the broth and throw away the vegetable trimmings.
  • Start by heating a Dutch oven over medium heat, letting the chicken skin cook until it's slightly crisped up and the fat has rendered out, which should take around 8 minutes. Take out the skin, then crank up the heat to medium-high. Toss in the chopped vegetables you set aside earlier and cook them until they're softened and have a light brown color, stirring occasionally for about 5 to 6 minutes. Introduce the minced garlic and thyme, keeping everything moving in the pot until it becomes fragrant, which is usually about 1 minute.
  • Add the strained broth to the pot and let it come to a gentle boil. Lower the heat to medium and let it simmer without a lid until the vegetables are tender, which should take around 10 minutes.
  • While you wait, bring a pot of well-salted water to a vigorous boil. Cook egg noodles until al dente, about 7 to 9 minutes. Drain well.
  • Season your savory broth with a touch of salt and pepper. Add a splash of zesty lemon juice, adjusting the flavor to your liking. Toss in the tender shredded chicken, heating it through for just about 2 minutes.
  • Serve hot by ladling the soup over the egg noodles in serving bowls, and delicately garnish with fresh parsley.

Similar Recipes