The Ultimate Chicken Noodle Soup
Recipe information
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Cooking:
30 min.
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Servings per container:
12
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Source:

Ingredients for - The Ultimate Chicken Noodle Soup

1. Carrots - 2 large
2. Celery - 3 ribs
3. Leek - 1
4. Bay leaf - 1
5. Thyme - 6 sprigs
6. Garlic - 5 cloves
7. Whole chicken - trimmed, giblets removed, and patted dry - 1 (4 pound)
8. Chicken broth - 8 cups
9. Finely chopped fresh thyme - 2 teaspoons
10. Egg noodles - 1 (8 ounce) package
11. Kosher salt - 1 teaspoon
12. Ground black pepper to taste - 1 teaspoon
13. Fresh lemon juice, or more to taste - 1 tablespoon
14. Chopped fresh parsley - 3 tablespoons

How to cook deliciously - The Ultimate Chicken Noodle Soup

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

Remove chicken; discard skin. Wrap chicken to prevent it from drying out. Strain broth and discard vegetable trimmings.

5. Stage

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.

6. Stage

Pour in strained broth; bring to a boil. Reduce heat to medium and simmer, uncovered, until vegetables are tender, about 10 minutes.

7. Stage

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.

8. Stage

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.

9. Stage

Scoop egg noodles into serving bowls and pour soup on top; garnish with parsley. Serve hot.