There are chicken noodle soups and then there is this chicken noodle soup — made from an actual whole chicken, with vegetables that go in early for the broth and more that go in later for serving, and noodles that are cooked separately so they don't go to mush. It is the most restorative thing I know how to make.
I make the broth from the whole bird rather than pre-bought stock because the flavour is genuinely in a different league. It doesn't take much extra effort — you're mostly just waiting — and the result is a broth so good that you'll want to drink it from the bowl. Which I have done. In private.
This is my household's designated sick-day soup, and also my New Year's Day soup, and also my "the week has been too much" soup. It covers a lot of emotional territory for a pot of liquid and noodles. I consider this a sign of quality.
"I have drunk this broth from the bowl. In private. No apologies."
Ingredients
- 1 whole chicken (about 1.8kg)
- 3 stalks celery (2 for broth, 1 for serving)
- 3 medium carrots (2 for broth, 1 for serving)
- 1 brown onion, halved
- 4 cloves garlic, unpeeled
- 1 bay leaf
- 1 tsp black peppercorns
- 2 tbsp fresh parsley, chopped
- 200g thin egg noodles or vermicelli
- Salt and white pepper to taste
Method
Step 1
Place the whole chicken in a large pot with the halved onion, 2 stalks of celery, 2 carrots (roughly broken), garlic, bay leaf and peppercorns. Cover with cold water (about 3 litres). Bring to a boil, then reduce to a very gentle simmer.
Step 2
Simmer for 1 hour to 1 hour 20 minutes until the chicken is completely cooked through. Skim any foam from the surface in the first 15 minutes. Remove the chicken and set aside to cool. Strain the broth and discard the vegetables.
Step 3
When cool enough to handle, shred the chicken meat from the carcass, discarding skin and bones. Dice the remaining carrot and celery. Return the broth to the pot, add the fresh vegetables and simmer for 10 minutes.
Step 4
Cook the noodles separately according to packet directions. Add the shredded chicken to the broth. Taste and season generously with salt and white pepper. Serve with noodles in the bowl and broth ladled over, topped with fresh parsley.
