Chicken Noodle Soup

yield: 6 servings · prep time: 30 min · cook time: 6–7 h
total time: 7 hours 30 minutes

Ingredients

Shopping List

Vegetables

• 🥕 2 carrots
• 🧅 1 onion
• 🧄 3 garlic cloves
• 🌱 2 celery stalks

Meat

• 🍗 chicken backs + necks

Starch

• 🍝 140g egg noodles

Seasoning & Pantry

• 1 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf
• 1 bunch fresh parsley
• 1 bunch fresh dill

End

• 1/2 lemon
• (optional) 180 ml heavy cream

Depending on your mood you can also use:

• Boneless Chicken: instead of using backs and necks you can go with thighs or breast and add 1900 ml of chicken broth
• Rice instead of noodles: long-grain rice 180 ml goes in with the water (Step 2), LOW 5–6 h, loosen with boiling water if it over-thickens

Preparation

Step 1 - Saute vegetables

1. Dice onion, carrots and celery
2. Mince the three cloves of garlic
3. Heat the olive oil in a pan over medium heat
4. For 5-7 min - saute the vegetables until softened
5. For 30-60 sec - add and stir the minced garlic until fragrant

Step 2 - Prepare the pot

6. Unwrap and wash the chicken meat
7. Place the chicken meat into the pot
8. Transfer the sauteed vegetables to the pot
9. Add the bay leaf, thyme, rosemary, salt and pepper
10. Cover with 1800 ml of water
11. Cook on LOW for 6-7 hours or HIGH for 3-3.5 hours

Step 3 - Shred the chicken

12. Chicken out, bones out - shred the meat with two forks
13. Return the shredded chicken to the pot

Step 4 - Add the starches

14. Add the noodles to the pot
15. Set on HIGH for 15-25 min

Step 5 - Finish the soup

16. Turn off the heat
17. Stir in the cream
18. Fish out the bay leaf
19. Cut the fresh parsley and dill, add them to the soup
20. Squeeze in the juice of 1/2 lemon
21. Taste for salt