Description
Bobby Flay’s chicken noodle soup delivers comforting flavors with a gourmet twist. Hearty ingredients and professional chef techniques create a soul-warming meal you’ll savor down to the last spoonful.
Ingredients
Scale
- 1 whole free-range chicken (about 3.5 lbs/1.6 kg), rinsed
- 1.5 cups shredded cooked chicken
- 2 quarts (1.9 L) chicken stock
- 8 oz (226 g) dried wide egg noodles
- 2 tbsps (30 mL) extra-virgin olive oil
- 2 large white onions, quartered
- 1 medium onion, chopped
- 2 carrots, cut in large chunks
- 2 medium carrots, cut diagonally into 0.5-inch-thick slices
- 3 celery stalks, cut in large chunks
- 2 celery ribs, halved lengthwise, and cut into 0.5-inch-thick slices
- 1 head of garlic, halved
- 3 garlic cloves, minced
- 1 turnip, halved
- 0.25 bunch fresh thyme
- 4 fresh thyme sprigs
- 2 bay leaves
- 1 bay leaf
- 1 tsp whole black peppercorns
- 1 handful fresh flat-leaf parsley, finely chopped
- Kosher salt and freshly ground black pepper
Instructions
- Vegetable Foundation: In a large soup pot, heat olive oil over medium flame and sauté onions, garlic, carrots, and celery with thyme sprigs and bay leaf until vegetables become translucent and aromatic, approximately 6-7 minutes.
- Liquid Infusion: Pour chicken stock into the pot, elevate heat to create a vigorous boil, then introduce egg noodles, reducing temperature to a gentle simmer for 4-5 minutes until noodles reach perfect tenderness.
- Protein Integration: Fold shredded cooked chicken into the simmering broth, allowing the meat to warm thoroughly for 2-3 minutes while melding flavors.
- Seasoning Refinement: Enhance the soup with kosher salt and freshly ground black pepper, calibrating to personal taste preferences.
- Stock Preparation: Simultaneously create homemade stock by combining whole chicken, aromatic vegetables, thyme, bay leaves, and whole peppercorns in cold water, slowly simmering for 60-90 minutes to extract rich, deep flavors.
- Chicken Processing: Extract chicken from stock, cool briefly, then meticulously shred meat using two forks, discarding bones and skin.
- Broth Purification: Strain prepared stock through a fine-mesh sieve to ensure a pristine, crystal-clear liquid base.
- Presentation: Ladle soup into serving bowls and garnish with freshly chopped parsley for a vibrant, elegant finish.
Notes
- Boost Flavor Depth: Sauté vegetables slowly to caramelize and release natural sugars, creating a richer, more complex soup base.
- Perfectly Cook Noodles: Simmer egg noodles just until al dente to prevent mushiness and maintain ideal texture throughout the soup.
- Stock Secret Weapon: Homemade chicken stock elevates the entire dish with deeper, more authentic flavor compared to store-bought alternatives.
- Shredding Technique: Use two forks to pull chicken meat apart gently, ensuring tender, evenly sized pieces that distribute smoothly in the soup.
- Prep Time: 2 hours
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg