The Ultimate Chicken Noodle Soup
Description
Not a single vegetable scrap was wasted in the creation of this full-bodied chicken noodle soup made from scratch with a whole chicken.
Ingredients
•
2 large carrots
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3 ribs celery
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1 leek
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1 bay leaf
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6 sprigs thyme
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5 cloves garlic
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1 (4 pound) whole chicken - trimmed, giblets removed, and patted dry
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8 cups chicken broth
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2 teaspoons finely chopped fresh thyme
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1 (8 ounce) package egg noodles
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1 teaspoon kosher salt
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ground black pepper to taste
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1 tablespoon fresh lemon juice, or more to taste
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3 tablespoons chopped fresh parsley
Directions
1
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
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
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
Remove chicken; discard skin. Wrap chicken to prevent it from drying out. Strain broth and discard vegetable trimmings.
5
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
Pour in strained broth; bring to a boil. Reduce heat to medium and simmer, uncovered, until vegetables are tender, about 10 minutes.
7
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
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
Scoop egg noodles into serving bowls and pour soup on top; garnish with parsley. Serve hot.