THE ULTIMATE CHICKEN NOODLE SOUP
In this recipe, I troubleshoot every step of the journey toward the best chicken noodle soup you can make at home. No tricks, no gimmicks (ok, maybe some tricks), just full-flavored liquid gold.
Provided by TheOtherJuliaGulia
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h35m
Yield 12
Number Of Ingredients 14
Steps:
- Peel carrots and add peels to a Dutch oven or other large pot. Trim off ends and leafy tops from celery; add to the pot. Trim dark green stalks from leek; rinse. Cut into 2-inch pieces and place into the pot; add bay leaf and thyme sprigs. Smash and peel 2 garlic cloves and add to the pot.
- Finely chop the light green and white parts of the leek; rinse and set aside in a medium bowl. Slice carrots into small pieces and add to the bowl. Slice celery on the bias and combine with the carrots and leeks. Mince remaining garlic; set aside separately.
- Cut away the skin from the chicken breast; set aside. Place chicken in the pot with the vegetable trimmings and pour in broth to cover. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until an instant-read thermometer inserted into the thickest part of the chicken reads at least 165 degrees F (74 degrees C), 30 to 40 minutes.
- Remove chicken; discard skin. Wrap chicken to prevent it from drying out. Strain broth and discard vegetable trimmings.
- Heat a Dutch oven over medium heat; cook chicken skin until lightly crisp and fat has rendered out, about 8 minutes. Remove skin and increase heat to medium-high. Add reserved chopped vegetables; cook, stirring occasionally, until softened and lightly browned, 5 to 6 minutes. Add minced garlic and thyme; cook, stirring constantly, until fragrant, about 1 minute.
- Pour in strained broth; bring to a boil. Reduce heat to medium and simmer, uncovered, until vegetables are tender, about 10 minutes.
- In the meantime, bring a pot of salted water to a boil over high heat. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
- Season broth with salt and pepper. Stir in lemon juice; taste and adjust as needed. Stir in shredded chicken and cook until warmed through, about 2 minutes.
- Scoop egg noodles into serving bowls and pour soup on top; garnish with parsley. Serve hot.
Nutrition Facts : Calories 298 calories, Carbohydrate 17.6 g, Cholesterol 110.8 mg, Fat 12.6 g, Fiber 1.4 g, Protein 26.7 g, SaturatedFat 3.4 g, Sodium 1030.3 mg, Sugar 2.3 g
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Isaac Reminomick
[email protected]The soup was just okay. It wasn't as flavorful as I expected.
Aidan Breedlove
[email protected]The soup was too thick for my liking. I would add more water or broth next time.
Toaster Head
[email protected]This soup is a bit bland for my taste. I would add more salt and pepper next time.
Md Forhsd Forhad
[email protected]I highly recommend this recipe to anyone who loves chicken noodle soup.
waseef khan
[email protected]This soup is so easy to make, even for a beginner cook.
Dany Banty
[email protected]I love the addition of fresh herbs to this soup. It really brightens up the flavor.
Jussy Tinna
[email protected]This soup is a great way to use up leftover chicken.
Arafat Khan
[email protected]I followed the recipe exactly and it turned out perfectly!
Dance world
[email protected]This soup is the perfect comfort food for a cold winter day.
cmatthew
[email protected]I love that this recipe uses fresh vegetables. It makes the soup so much more flavorful and nutritious.
Shabab Sheikh
[email protected]So easy to make and so delicious! I've made this soup several times now and it's always a hit with my family and friends.
Rosemiri Morrell
[email protected]This is the best chicken noodle soup recipe I've ever tried! The broth is rich and flavorful, and the chicken is perfectly cooked. I also love the addition of fresh vegetables, which gives the soup a nice crunch.