This is the best chicken noodle soup in my opinion. It hits every nostalgic flavor note perfectly, and best of all it only takes 30 minutes to prepare.
SUPPLIES USED:
INGREDIENTS:
2.5 tablespoons (34g) oil
2 pounds (1kilo) chicken (breast, thigh, or both/ Optionally skin on)
1 tablespoon (14g) unsalted butter
1 onion
3 carrots
4 celery ribs
2.5 qt (2.3 liters) good chicken stock
1/2 bundle fresh thyme
1 bunch fresh parsley stems
1/2 bundle fresh sage
1/2 pound (226g) pasta of choice
salt and pepper to taste
INSTRUCTIONS:
Heat oil in a 5-6 quart stock pot over medium high heat until nearly smoking. Sear all pieces of chicken for 3 minutes per side or till golden brown and place to the side. The chicken will still be raw in the center, don’t worry.
Once all the chicken has been seared, add butter to the pot and cook for 2-3 minutes or until lightly browned.
Add your onion, carrots, and celery, and saute for 3 minutes or just until the onions begin to turn translucent. Add chicken stock
Turn the heat to high, and as soon as it begins to come to a boil immediately reduce the heat to low and bring to a simmer.
Wrap your thyme, parsley stems, and sage in a piece of cheese cloth secured by a piece of kitchen twine. Add the herbs to the simmering stock along with all the pieces of chicken and the juices accumulated.
Simmer for 20 minutes or until chicken is cooked through.
Remove chicken from the pot and place to the side. Cook your pasta according to package instructions minus 2-3 minutes.
Once your chicken is cool enough to handle, shred it by hand and add it back to the stock along with the cooked noodles. Season to taste with salt and pepper.
Serve hot, and enjoy.
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OMG this was so tots legit!
I followed the recipe exactly except for a couple changes. Instead of using carrots and celery, I used iceberg lettuce and cream corn. Also, I ran out of chicken stock so I used grape Crush. I’m allergic to chicken so I used peanut butter cookies. I also don’t have any pots or pans so I had to grill it on my Traeger pellet grill. I didn’t have any pellets for the grill so I used Coco Puffs.
The only change I would make next time is to serve it on a bed of raw potatoes to give it texture.
Keep up the good work, Josh!
Please don't talk so fast. Thanks. Susan, Atlanta.
Oh my goodness! I followed your brown chicken stock recipe... Except after 4 hours I turned the heat to low and accidentally fell asleep so it simmered with a stream vent lid on all night. I added about 2 cups of water, drained it and then tonight made your chicken soup and WOW! This was the best chicken soup I've had in... Oh I dunno... Ever? The only two things I did differently was 1) I started with the carcass of a Sam's club rotisserie chicken and 2) after salt and pepper and a dash of poultry seasoning (ok 3 things) I added a dash of soy sauce to my bowl. It's a thing I picked up when I lived…