Homemade Chicken Noodle Soup with Fresh Broth

Name: Homemade Chicken Noodle Soup with Fresh Broth
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 8 servings
Cuisine: Canadian
Ingredients: 1 whole chicken (about 1.5 kg / 3.3 lb); 2 litres water; 2 carrots (large, peeled and sliced); 2 celery stalks (chopped); 1 onion (large, quartered); 3 cloves garlic (crushed); 2 tsp salt; 1 tsp black pepper (ground); 2 bay leaves; 250 g egg noodles (cooked separately); 2 tbsp fresh parsley (chopped)

140 min 8 servings Moyen

Toutes les recettes

Savour the hearty flavours of homemade chicken noodle soup, crafted with a rich broth and perfectly tender noodles.

Préparation

20 min

Cuisson

120 min

Total

140 min

Portions

Difficulté

Moyen

Nothing beats the comfort of a steaming bowl of homemade chicken noodle soup, especially when the chill of a Canadian winter sets in. Crafted with a rich, from-scratch broth and tender chicken, this soup is the epitome of warmth and nourishment. Our recipe guides you through creating a robust broth from a whole chicken, ensuring every spoonful is infused with deep, savoury flavours. Paired with perfectly cooked noodles, this soup promises to be a family favourite, offering both solace and satisfaction in every bite.

Ingrédients

Portions

Broth and Soup

Garnish

Instructions

Prepare Chicken and Broth

In a large stockpot, combine the whole chicken, water, carrots, celery, onion, garlic, salt, pepper, and bay leaves. Bring to a boil over medium-high heat, then reduce to a simmer. Cook uncovered for about 90 minutes, skimming foam from the surface regularly.

Astuce de chef : Skimming the broth ensures a clearer soup.

Check Chicken Doneness

After 90 minutes, check if the chicken is cooked through. Insert a meat thermometer into the thickest part of the thigh; it should read at least 165°F (74°C).

Astuce de chef : Ensure the probe doesn't touch the bone for an accurate reading.

Strain and Shred Chicken

Remove the chicken from the pot and set aside to cool slightly. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Once cool enough to handle, remove the meat from the bones, shredding it into bite-sized pieces.

Astuce de chef : Use two forks to easily shred the chicken.

Simmer the Broth

Return the strained broth to the heat and bring it back to a gentle simmer.

Astuce de chef : Taste and adjust seasoning if necessary.

Cook the Noodles

In a separate pot, cook the egg noodles according to package instructions. Drain and set aside.

Astuce de chef : Rinse the noodles in cold water to stop the cooking process.

Assemble the Soup

Add the shredded chicken back into the simmering broth. Just before serving, add the cooked noodles to the pot to heat through.

Astuce de chef : Adding noodles just before serving keeps them from getting soggy.

Garnish and Serve

Ladle the soup into bowls and sprinkle with fresh parsley. Serve immediately.

Astuce de chef : Add a pinch of lemon zest for extra zing.

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Trucs & astuces

<ul><li>Use a whole chicken for a richer broth and more flavour.</li><li>Cook noodles separately to avoid them becoming mushy.</li><li>Skim the broth regularly for a clearer soup.</li><li>Add vegetables gradually to maintain texture and colour.</li></ul>

Suggestions de service

Serve your homemade chicken noodle soup with a side of crusty bread or a fresh garden salad for a complete meal. The leftovers can be stored in an airtight container in the fridge for up to 3 days. For longer storage, freeze the soup without the noodles, and add freshly cooked noodles upon reheating. This soup not only serves as a comforting meal on a cold day but also as a delightful starter for a larger dinner. Pair it with a light white wine or a zesty lemonade for a refreshing contrast.

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