Chicken Noodle Soup
An American-style chicken noodle soup made by simmering a whole chicken on the bone into a rich broth, then adding carrot, celery, onion, and egg noodles. A classic comfort food that warms you from the inside out when body and spirit are worn down.
Ingredients
Chicken Stock
- Whole chicken (cut for stew)1
- Carrot1
- Celery1 stalk
- Onion1/2
- Garlic cloves3 cloves
- Whole peppercorns6–7
- Bay leaves2 leaves
Soup
- Carrot1
- Celery1 stalk
- Onion1/2
- Egg noodles3–4 servings
- Dried parsley1 tbsp
- SaltA little
- Black pepperA little
Directions
- 1
Cut the chicken into parts and add it, bones and all, then pour in 2.5–3 L of water. Add the diced carrot, celery, and onion along with the garlic, peppercorns, and bay leaves. Once it comes to a boil, lower to medium-low and simmer for at least 30 minutes to make a rich chicken broth.
- 2
Scoop out the chicken and strain the broth through a sieve. Skimming off some of the fat floating on top makes the broth much cleaner.
- 3
Once the chicken has cooled slightly, shred it along the grain into bite-sized pieces and set aside.
- 4
Heat a little oil in a pan and add the carrot, celery, and onion cut into 1.5–2 cm cubes. Sauté for 4–5 minutes until the firm carrot softens slightly.
- 5
Pour the strained chicken broth over the sautéed vegetables and bring to a rolling boil.
- 6
Add the shredded chicken, season with salt and pepper, then stir in a generous tablespoon of dried parsley and simmer for 5–10 minutes.
- 7
Add the egg noodles (or any pasta) and cook for about 10 more minutes until the noodles are done. Finish by adjusting the seasoning with salt.
Tips
This is a classic American comfort food eaten when you're feeling under the weather with a cold. You can swap the egg noodles for macaroni or fusilli, and really any pasta you have at home works fine.