Soups
Chicken noodle soup
This is the soup you make when you want something warm, simple and comforting. It works for the whole family: children love the noodles, adults love the clear golden broth. The one rule is to keep the broth from boiling hard, which keeps it clean and clear. Use bone-in chicken such as thighs, drumsticks or a soup pack; the bones give far more flavour than breast alone. Any thin noodles will do, from dried egg noodles to fine vermicelli.
Method
Tap a step to mark it done.
Rinse the chicken, cover with 2.5 litres of cold water and bring to the boil over medium heat. Skim off the foam, lower the heat and simmer gently for 40 minutes, uncovered or with the lid ajar.
Meanwhile dice the potatoes, slice the carrot into rounds or matchsticks and finely chop the onion.
Lift out the chicken, let it cool slightly, then pull the meat off the bones in bite-sized pieces. Discard the skin and bones.
Add the potatoes, carrot and onion to the simmering broth and season with salt. Cook for 12 to 15 minutes until the potatoes are nearly tender.
Add the noodles, stir straight away so they do not clump and cook for 3 to 5 minutes, following the packet. Add the bay leaf.
Return the chicken to the pot, add pepper and check the salt. Stir in the dill, turn off the heat and leave covered for 5 minutes. Remove the bay leaf before serving.
Tips for success
- Cloudy broth means it boiled too hard. Keep the heat low enough that only a few bubbles break the surface.
- Noodles keep swelling in hot soup. If you are cooking for several days, boil them separately and add to each bowl.
- For a deeper golden colour, add a whole onion with its clean papery skin to the broth and remove it after 30 minutes.
- Frying the onion and carrot in a spoonful of oil first adds depth, if you do not mind a slightly richer soup.
Serving and storage
Serve hot, scattered with fresh herbs, with rye croutons, garlic toast or simply fresh bread.
Keeps in the fridge for up to 3 days. The noodles thicken the soup overnight, so add a splash of boiling water when reheating.
Variations
- Homemade noodles: knead 1 egg with 100 g flour, roll thinly, cut into strips and cook for 3 to 4 minutes.
- Use 60 g of rice instead of noodles, added with the potatoes.
- Stir 100 g of processed cheese into the finished soup for a creamy version.
Calories and macros
Per serving (about 553 g):
Per 100 g: 52 kcal, P 3.8, F 2.4, C 3.8. An estimate based on average ingredient values. Your daily calories ›
