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Chicken Noodle Soup with Homemade Egg Noodles
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Chicken Noodle Soup with Homemade Egg Noodles

2 hServes 8Nutri-Score B€€
from @myeverydayordinarylife18 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • whole chicken (about 5 lb)Meat2.3 kg
  • carrots (sliced)Produce4 pieces
  • onion (chopped)Produce1 piece
  • celery stalks (diced)Produce4 pieces
  • butter (4 tbsp)Dairy56 g
  • egg noodles (16 oz, homemade or store-bought)Grains454 g
  • salt (to taste)Spices12 g
  • black pepper (to taste)Spices4 g
  • garlic powder (to taste)Spices6 g
  • dried parsley (fresh parsley works too)Spices3 g
  • water (for poaching and simmering)Other3 litres

per serving

Nutrition

519kcal

Carbs
44 g
Proteins
33 g
Fat
24 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Colander
  • Sieve
  • Slotted spoon

step by step

Method

  1. Poach the chicken

    • Season the chicken with salt, pepper and garlic powder.
    • Cover with water and bring to a boil.
    • Simmer until the chicken is tender and cooked through.
    Step 1

  2. Debone and strain

    • Remove the chicken from the broth and let it cool slightly.
    • Debone the chicken and shred the meat.
    • Strain the broth and reserve it.
    Step 2

  3. Sauté the vegetables

    • Melt the butter in a large pot.
    • Sauté the carrots, onion and celery for a couple of minutes.
    Step 3

  4. Soften the vegetables

    • Cover the vegetables with water.
    • Simmer until mostly soft.
    Step 4

  5. Build the soup

    • Add the reserved broth to the pot and bring back to a simmer.
    • Add the noodles and the shredded chicken.
    • Season to taste with salt, pepper, garlic powder and parsley, adding water if needed.
    Step 5

  6. Finish and serve

    • Simmer until the vegetables and noodles are tender.
    • Serve hot, with saltine crackers if desired.
    Step 6
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