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STOCK & CHICKEN NOODLE SOUP

cook:

1 h 30 min

Picture for STOCK & CHICKEN NOODLE SOUP

4,718,121 views  If you haven't made homemade stock before, you can't imagine the difference between it and the store-bought version. That difference shines in chicken noodle soup - which I'm going to show you how to make in this episode of Basics.

4 Servings

US

original

metric

INGREDIENTS

Celery

Celery

Carrots

Carrots

Leeks

Leeks

Parsnips

Parsnips

Turnips

Turnips

Garlic (entire head)

Garlic (entire head)

White onions

White onions

Chicken spines or wings

Chicken spines or wings

Vegetable or canola oil

Vegetable or canola oil

Fresh thyme

Fresh thyme

Fresh parsley

Fresh parsley

peppercorns

whole peppercorns

Olive oil

Olive oil

Fresh ginger

Fresh ginger

Fresh lemongrass

Fresh lemongrass

Boneless, skinless chicken thighs

Boneless, skinless chicken thighs

Fresh dill

Fresh dill

Scallions

Scallions

Salt

Salt

Egg noodles

Egg noodles

DIRECTIONS

1.

For the Stock

1.

Add roughly chopped and peeled aromatics like celery, carrots, leek, parsnip, onions, turnip, and garlic.

Celery

Celery

Carrots

Carrots

Leeks

Leeks

Parsnips

Parsnips

Turnips

Turnips

Garlic (entire head)

Garlic (entire head)

White onions

White onions

2.

Along with the vegetables, add in some chopped leftover chicken spine or neck. If not available, chicken wings work.

3.

In a large pot, add oil and bring to a shimmer then add in the chicken bones/wings and brown.

Vegetable or canola oil

Vegetable or canola oil

Chicken spines or wings

Chicken spines or wings

4.

Once the chicken begins to brown, add in the vegetables, fresh herbs, and peppercorns.

Celery

Celery

Carrots

Carrots

Leeks

Leeks

Parsnips

Parsnips

Turnips

Turnips

Garlic (entire head)

Garlic (entire head)

White onions

White onions

Fresh thyme

Fresh thyme

Fresh parsley

Fresh parsley

peppercorns

whole peppercorns

5.

Bring stock to a bare simmer skimming any scum off the top. Simmer for 4-12 hours.

6.

Drain the solids out of the stock and set stock aside but keep warm or chilled until ready to use.

7.

For the Chicken Noodle Soup Method

1.

Begin by roughly chopping celery, carrots, a finely chopped parsnip and turnip and place into a bowl.

Celery

Celery

Carrots

Carrots

Parsnips

Parsnips

2.

Separately chop an onion and set to the side.

White onions

White onions

3.

In a large pot, heat some oil over medium-high heat until shimmering then add the onions. Saute until softened.

4.

Add the rest of the vegetables and warming through before adding stock.

5.

Over high heat bring to a simmer.

6.

While coming up to a simmer, add in chopped parsley, grated ginger and lemongrass.

Fresh parsley

Fresh parsley

Fresh ginger

Fresh ginger

Fresh lemongrass

Fresh lemongrass

7.

Once boiling, add in the chicken thighs and skim off any fat that rises to the surface as it cooks.

Boneless, skinless chicken thighs

Boneless, skinless chicken thighs

8.

After 15-20 minutes, remove the chicken and shred using a pair of forks before adding back to the pot.

9.

Right at the end add fresh chopped dill along with minced scallions. Cook for no more than 1 minute. Season with salt

Fresh dill

Fresh dill

Scallions

Scallions

Salt

Salt

10.

In a medium pot, add a few ladles full of the soup along with some noodles season with salt until cook until noodles are finished. Season with salt as necessary.

Egg noodles

Egg noodles

Salt

Salt

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