Chicken Noodle Soup

Name: Chicken Noodle Soup
Prep time: 15 min
Cook time: 150 min
Total time: 165 min
Yield: 1 serving
Ingredients: 3 oz, skinless, or 5 oz bone-in, skin removed Chicken Thigh (Boneless, Raw); a pinch Salt; a pinch Black pepper; 3 tablespoons, chopped Onions (Yellow); 3 tablespoons, chopped Celery; 1/2 medium, thinly sliced Carrots (Mature); 2/3 cup, about cup cooked Egg noodles (dry); a pinch, optional Dried thyme or sage; 1 1/2 cups Water

Homemade chicken noodle soup from simmered chicken pieces, carrot, celery and egg noodles — about 254 calories and 21 g protein a bowl.

254kcal per serving

21.1gprotein

23.6gcarbs

8.5gfat

110 mgsodium

Sodium is calculated without salt added to taste.

Estimated; may vary.

Prep15 min

Cook150 min

Total165 min

Makes1 serving

DifficultyMedium

Chicken noodle soup made the old way, from chicken pieces simmered in water until they give up their flavour and become the broth. One bowl holds about 3 ounces of chicken with carrot, celery, onion and egg noodles, roughly 254 calories and 21 g of protein once the noodles are counted.

The broth is the recipe. Simmer, never boil: a hard boil emulsifies fat into the liquid and makes it cloudy. Keep it at a bare bubble, skim the fat once the chicken comes out, and cook the vegetables in that stock. The noodles go in last so they do not turn to paste.

Boneless thighs work if you are short on time, though the broth will be lighter; bone-in pieces with the skin removed give a richer result. Leftovers keep three days, but the noodles keep swelling, so store them separately if you can.

Ingredients

Servings

Chicken Thigh (Boneless, Raw)3 oz, skinless, or 5 oz bone-in, skin removed (91 g)
Salta pinch
Black peppera pinch
Onions (Yellow)3 tablespoons, chopped (18 g)
Celery3 tablespoons, chopped (17 g)
Carrots (Mature)1/2 medium, thinly sliced (36 g)
Egg noodles (dry)2/3 cup, about cup cooked
Dried thyme or sagea pinch, optional
Water1 1/2 cups (360 g)

Cook’s tips

Simmer, do not boil. A gentle bubble keeps the broth clear; a rolling boil makes it cloudy and greasy.
Slice the carrot thin, about 1/8 inch, so it softens in the 15 minutes the recipe allows.
Cool leftovers within 2 hours, refrigerate in a covered container up to 3 days, and reheat to 165°F. Store the noodles separately if you can; they keep soaking up broth.
Contains: wheat, eggs (egg noodles).
Gluten-free: use rice noodles or gluten-free pasta and add them cooked at the end. Naturally dairy-free as written.

Method

Wash your hands and all surfaces before you start.
Put the chicken in a pot and cover with the water. Bring to a boil, then simmer gently 1 to 2 hours.
Lift out the chicken, cool briefly and pull the meat into bite-sized pieces, discarding any bones. Skim fat from the broth.
Return the meat to the broth with salt, pepper, onion, celery, carrot and thyme.
Bring to a boil, cover and cook 15 to 20 minutes, until the carrot is crisp-tender.
Add the egg noodles and boil 8 to 10 minutes, until tender. Chicken must reach 165°F.

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