Chicken Noodle Soup
Ingredients
- 500 gChicken thigh (cut into pieces)
- 200 gEgg noodles (mie) (dry)
- 2 pcCarrot (sliced)
- 2 pcApium graveolens (sliced)
- 1 pcOnion (finely diced)
- 2 pcGarlic (minced)
- 30 gUnsalted butter
- 1 LMineral water
- 2 pcThyme (fresh sprigs)
- 1 pcBay leaf
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 LChicken broth
Method
A clear, golden broth with tender vegetables. The chicken shreds easily with a spoon, and the noodles remain soft and supple.
- 1
In a pot, heat the butter until it foams. Sear the chicken pieces skin-side down. Remove once the meat is firm but not fully cooked through.
- 2
Add the diced onions, carrots, and celery to the cooking fat. Sauté over medium heat until the onion is translucent. Add the minced garlic at the end.
- 3
Return the chicken to the pot. Pour in the stock and water. Add thyme and bay leaf. Bring to a simmer. Cook over low heat until the carrots are tender.
- 4
Add the noodles directly into the simmering broth. They are ready when they are soft and slippery. Adjust seasoning with salt and pepper.
Frequently asked questions
How do you get this dish right?
- Do not overcook the noodles, they will continue to absorb the broth after the heat is turned off.
- If the broth gets cloudy, lower the heat; a gentle simmer ensures a clear soup.
How long does this dish keep?
Keeps for 3 days in the fridge. When reheating, add a bit of water as the noodles will have soaked up the liquid.
