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Recipes · Soups & stews

Chicken Noodle Soup

AI-written · not yet kitchen-tested

A clear chicken soup comes from starting the chicken in cold water and letting the broth barely simmer. At the end the meat is taken off the bones and goes back into the broth along with the carrots and noodles.

  • Serves 5
  • Prep 20 min
  • Cook 120 min
  • Total 140 min
  • easy
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This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.

Ingredients

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  • 1 whole stewing chicken about 1.5 kg (3.3 lb); or 1 kg (2.2 lb) chicken legs instead
  • 2.5 l (10 1/2 cup) cold water
  • 1 onion halved, skin on
  • 3 carrots
  • 150 g (5.3 oz) celery root
  • 1 stalk leek
  • 1 bay leaf
  • 6 peppercorns
  • 2 tsp salt
  • 150 g (5.3 oz) small soup noodles
  • 2 tbsp chopped parsley

Method

  1. Do not wash the raw chicken. Put it in a large pot and cover it with the cold water. Bring slowly to a boil and skim off the gray foam that rises with a ladle.
  2. Toast the onion halves cut side down in a dry pan until dark. Coarsely chop one carrot, the celery root and the leek. Add them to the chicken with the bay leaf, peppercorns and salt.
  3. Lower the heat until the broth only barely simmers. Cook a stewing hen for 1.5 to 2 hours, chicken legs for about 1 hour. Skim off foam and fat from time to time.
  4. Remove the chicken. Pour the broth through a fine sieve. Take the meat off the skin and bones and pull it into bite-size pieces.
  5. Slice the remaining carrots and cook them in the broth for 8 minutes, then add the noodles according to the package directions. Return the meat to the soup.
  6. Season with salt and pepper and serve sprinkled with parsley.

Tip: A broth that boils hard turns cloudy. It should only show a few lazy bubbles.

Tip: The broth can be frozen in portions. Always cook the noodles fresh, otherwise they turn mushy.

Food safety: Always cook poultry all the way through: the core temperature at the coldest point must reach at least 158 °F (70 °C) and be held there for at least 2 minutes; use a kitchen thermometer.