Chicken noodle soup, a classic recipe that never fails in winter.

Total: 1 h 35 min Diners: 4

Chicken noodle soup is a classic of the winters, one of those dishes that taste like homemade food. Those things that the body asks us when we are distempered and that taste like blessed glory. Besides, it couldn’t be easier to prepare it.

Ingredients

Chicken carcasses, 1 or 2 Chicken hindquarter, 1 Carrots, 2 Leeks, 1 Celery, 2 sticks Water, 2 liters Soup noodles, 150 g Salt Fresh parsley, to garnish

How to make a comforting chicken noodle soup

Of course the easiest version is when we have a homemade chicken broth in the fridge ready to use whenever needed, as we will only have to heat it and cook the noodles. In fact, if you have a slow cooker, now in winter there should be no shortage of homemade stock in the fridge.

But since that would be the lazy version of the recipe, I’m going to tell you how to make chicken noodle soup from scratch.

Step 1

In a pot we put to cook the chicken in about two liters of water with the carrots peeled and cut into a couple of pieces, leeks well washed and cut into two or three pieces, celery sticks also cut into a couple of pieces and a pinch of salt.

Cook over high heat until it comes to a boil, skim, lower the heat and simmer for 90 minutes with the pot covered.

Step 2

Columbize the broth and set aside. Chop the carrots, debone the chicken and shred the meat

Step 3

Remove the top layer of fat that may have formed in the broth, return it to the pot, heat it and skim it. Chop the carrots and add them to the broth, along with the shredded chicken and the noodles. Cook the noodles for the time indicated by the manufacturer with the pot uncovered.

Step 4

When the noodles are cooked, serve the soup hot with some chopped fresh parsley on top.

Note

The amount of noodles is indicative, the normal for a soup neither too clear nor too thick is to use 100 g of noodles per liter of liquid. From there, you can add more or less depending on whether you like it thicker or thinner.

If we make a lot of broth in order to have soup for several days, it is better to divide the broth and add the noodles only in the portions to be consumed, because they are cooked immediately and thus avoid overcooking the pasta and leaving it mushy.