Chicken Noodle Soup
This is comfort in a bowl: clear golden broth, soft pieces of chicken and noodles you can twirl on your spoon. We make the broth with chicken legs, which give far more flavour than breast meat. The noodles cook separately, so the broth stays clear and the noodles never go soggy.
- Prep
- 20 min
- Cook
- 1 h 10 min
- Total
- 1 h 30 min
- Servings
- 6
- Level
- Easy
- Per serving
- 270 kcal
Ingredients
For the broth
For the soup
Makes: about 2.5 l, 6 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Start the broth
Put the chicken in a pot, cover with the cold water and bring to a boil over medium heat. Skim off the foam carefully — this is what keeps the broth clear.
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Step 2: Simmer gently
Wash the onion and halve it, skin and all — the skin gives the broth a golden colour. Add it with the bay leaf and peppercorns, lower the heat so the surface barely trembles and simmer for 50 minutes.
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Step 3: Shred the chicken
Lift out the chicken, let it cool a little, then remove the skin, pull the meat off the bones and shred it. Strain the broth through a sieve and season with salt.
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Step 4: Cook the vegetables
Slice the carrots into rounds and the celery into 1 cm pieces. Add to the simmering broth and cook for 10 minutes, until the carrots are tender.
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Step 5: Cook the noodles
Meanwhile, cook the noodles in a separate pan of salted water for a minute less than the packet says, then drain.
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Step 6: Assemble the soup
Return the chicken to the broth and heat through for 2 minutes. Divide the noodles between bowls, ladle over the hot soup and finish with chopped parsley.
Tips & variations
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Tip
Never let the broth boil hard — it turns cloudy and tastes greasier.
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Tip
If you're planning leftovers, store the noodles separately: left in the soup overnight, they swell and go soft.
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Variation
Add a piece of parsley root or parsnip to the broth for a deeper, sweeter flavour.
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Storage
The broth with chicken and vegetables keeps in the fridge for 4 days or in the freezer for up to 3 months.
Nutrition
| 1 serving | Whole dish 6 servings | |
|---|---|---|
| Energy | 270 kcal | 1,620 kcal |
| Protein | 23 g | 138 g |
| Fat | 10 g | 60 g |
| Carbohydrates | 22 g | 132 g |
Approximate values calculated from standard ingredient data.
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