Chicken Noodle Soup

A clear, golden broth with tender vegetables. The chicken shreds easily with a spoon, and the noodles remain soft and supple.

• Prep: 20 min
• Cook: 45 min
• Difficulty: Easy
• Calories: 524
• Protein: 35 g
• Carbs: 43 g
• Fat: 22 g

Ingredients

• 500 g Chicken thigh ( cut into pieces )
• 200 g Egg noodles (mie) ( dry )
• 2 pc Carrot ( sliced )
• 2 pc Apium graveolens ( sliced )
• 1 pc Onion ( finely diced )
• 2 pc Garlic ( minced )
• 30 g Minimum butter sweet
• 1 L Mineral water
• 2 pc Thyme ( fresh sprigs )
• 1 pc Bay leaf
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 L Chicken broth

Instructions

1. Sear the chicken

   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. Sauté the aromatics

   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. Deglaze and simmer

   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. Cook the noodles

   Add the noodles directly into the simmering broth. They are ready when they are soft and slippery. Adjust seasoning with salt and pepper.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge. When reheating, add a bit of water as the noodles will have soaked up the liquid.