The Ultimate Chicken Noodle Soup recipe
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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
Nutrition Info
- 298 caloriescarbohydrate: 17.6 gcholesterol: 110.8 mgfat: 12.6 gfiber: 1.4 gprotein: 26.7 gsaturatedFat: 3.4 gservingSize: -sodium: 1030.3 mgsugar: 2.3 gtransFat: : -unsaturatedFat: : -
Directions The Ultimate Chicken Noodle Soup
Directions
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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.