Updated: Aug 6
Hello Foodies! Today I present one of the most fantastic Chicken Noodle Soup recipes you'll come across. With everything from scratch from the chicken stock to homemade pasta, you and those around you will smell and taste a profound difference between any canned abomination soup and this one.
The key to this recipe's success is all the minor techniques used throughout making this soup, from making thin pasta from scratch to using fresh herbs and placing your chicken skin side down when cooking, along with letting it rest to ensure the most flavorful soup possible. Chicken noodle soup can be thrown together quickly, but using the proper techniques have the power to change a soup from average to a soup made by an experienced chef.
You'll find instructions to make homemade pasta; although you could use dried pasta, I'd recommend using egg noodles; fresh pasta adds another element to the soup. The flavor of the stock and herbs can better infuse with the pasta by using fresh pasta. It's important to note that fresh pasta takes considerably less time to cook, though this will depend on how thick you cut your pasta- the thinner, the better!
You'll find that you will cook your chicken from raw in this recipe. One of the most important tasks you can do, any time you're cooking meat, is to let that meat rest! Cover it with tin foil, and let those fantastic juices come back into the chicken. Many French chefs will say that you should rest the meat for as long as you cook it. Time is the ingredient in this instance, so if you cook a chicken for an hour, let it rest for an hour! Don't worry about it not being safe. This practice is used in countless European kitchens and has been done for hundreds of years.
And one last tip: use The Wooden Spoon Chefs Chicken Stock found here for a more robust and flavorful soup!
But enough about the details, let's jump in and begin cooking!
“The Flying Chef”
Chicken Noodle Soup
Yield: 6 Servings
Prep Time: ~25 Minutes Inactive Time: ~1 Hour Total Time: ~1 Hour 25 Minutes
1. 1 tbsp (14g) Butter
2. 3/4th cup (105g) Diced Onions
3. 1 Cup (140g) Diced Carrots
4. 3 Minced Garlic Cloves
5. 3/4th Cup (100g) Diced Celery Ribs
6. 9 Cups Chicken Broth
7. 2 Sprigs Rosemary
8. 2 Sprigs Marjoram
9. 2 tsp Lemon Juice
10. 1 1/2 (210g) Cups Pasta (See Below)
11. 2 1/2 Cups (280g) Shredded Chicken (See Below)
12. Parsley for Garnish (Optional)
1. 1 3/4th Cup (270g) Flour
2. 3 Large Eggs
3. Pinch of Salt
4. 3 tsp Olive Oil
1. 1 tsp (14g) Butter
2. 2 Chicken Breasts (Roughly 1 1/2 Cups- 280g)
3. 1 Sprig Thyme
4. 1 Sprig Oregano
5. Salt & Pepper to Season
1. In a large bowl, measure out the flour and make a well in the middle. Place the eggs, salt, and olive oil in the well and mix with a fork by starting in the middle and gradually working your way outward to slowly mix in more flour. Mix and knead with your hands as the mixture comes together until the dough becomes firm and elastic. Wrap in plastic wrap and refrigerate for 30 minutes.
2. In a preheated frying pan over medium heat, melt the butter, then add the thyme, oregano, and well-seasoned chicken. If the chicken has skin, add it skin side down. Cook the chicken for about 10-15 minutes while continually spooning the juices over the chicken; flip the chicken halfway through cooking. When fully cooked, the chicken’s temperature should be 165 degrees Fahrenheit, or slice the chicken to check its doneness. Discard the thyme and oregano and cover the chicken with tin foil. Let the chicken rest until later use.
3. Melt the butter in a Dutch Oven or heavy-bottom saucepan over low-medium heat, then add the onions, carrots, garlic, and sauté for 4 minutes. Add in the celery and sauté for another 2 minutes.
4. Add the chicken broth, rosemary, and lemon juice to the vegetables and turn the heat to high until the soup begins to boil, then turn the heat down to a low boil for 10 minutes.
5. Roll out your pasta dough until it’s about 1/8th inch thick, and cut out five-inch long shoe string thick ribbons. Keep in mind that the pasta will expand when it is cooking.
6. After the broth and vegetables are cooked, add the marjoram and pasta and cook until al dente or almost done. Depending on how thick you cut your pasta, this should take about seven minutes. Shred the chicken between two forks and add to the soup; cook until warm.
7. Season the soup to taste and garnish with finely chopped parsley.
Recipe By: Chef Olson Thewoodenspoonchefs.com
Did you make this recipe? Take a picture and tag on instagram at the_wooden_spoon_chefs
If you elect not to make the pasta, egg noodles are the best substitute for this soup.
The key to getting a clear stock is skimming any impurities that float to the top throughout the cooking process.
If you plan on freezing this soup, I recommend not adding the noodles until you are ready to serve. Ie. Cook all the components of the soup, freeze it, unthaw, and add cooked noodles right before serving.