This dish is the definition of a hug in a bowl. It's made even better with the addition of fennel, which creates a nice fragrance without overpowering the soup with licoricey flavor. It's perfect for cold weather season.
Prep Time | Cook Time | Serves |
15 Minutes | 1.5 Hours | 3-4 |
Chicken Noodle Soup Recipe
1.5- 2lb pack of chicken thigh
2 small yellow onion or 1 medium - diced
2 carrots - diced
1 fennel Bulb - diced
2 celery stalks - diced
1.5 liter water with Better Than Bouillon (or 1.5L chicken broth)
Salt, pepper, poultry seasoning/ herbs, bay, sage
White wine vinegar
30-40g extra wide egg noodle per person
In a large dutch oven begin browning the thighs skin side down. No need to add oil, as the fat from the skin will render and leave a nice bit of oil to brown the veggies in. Keep the pan over medium high until the skins are deeply browned no need to cook the other side, and then remove the chicken from the pan. Add all of the diced veg into the oil and season them with salt and pepper now. Give these a chance to begin browning around the edges, they don’t need to be caramelized, but a little browning goes a long way here.
Drop your heat to medium low then add a splash of white wine vinegar to deglaze the pan. Scrape up any brown bits then add around 1.5 liters of water. A big spoonful of better than bouillon works well here to bring salt and chicken-y goodness,. Now’s the time to add the cooked chicken back (keep the bones and skin on as they’ll give more flavor and that nice fatty lip smacking deliciousness). Add a bay leaf, some poultry seasoning and dried sage if you left out the fresh sage. Check your liquid levels, bring this up to a simmer and then cover it for about an hour. Really that time is all about letting the flavors develop and letting the chicken turn beautifully tender.
Once the hour is up and the chicken is fall apart tender, remove it from the soup to cool and get continue cooking the broth uncovered at a low simmer for 30 minutes.
If your broth isn’t at the right level adjust it by either boiling off some of the liquid or adding a little more water. Get a pot of salted water on to boil for the noodles. Once boiling, cook the noodles until just past al dente (this will differ depending on the package) and then drain them. For the chicken, remove the skin, bone and any cartilage pieces. Chop any large chunks of meat into smaller bite size pieces and add them back to the hot soup. Taste this just to make sure the salt levels are right and remove all the stems and leaves from the herbs. Lay down some noodles, ladle on the soup. If you want to get fancy, tear on some of those reserved fennel fronds and pour on a little olive oil. The soup is really fragrant, sweet, and tastes like a Fall day by the fire.
Cheers!
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