Soups · Classics

Chicken
noodle soup

Chicken noodle soup
Time
25'
+ 3h chilling
Diff.
easy
Kcal
320
/ serving
Servings
6
Gather 15 ingredients before cooking
Scale
Units
01 You'll need check when you have it
02 To finish last minute: ~60 min window
Step 01 of 08

Cover meat with cold water

1000 g
500 g
3500 ml
2 łyżeczka

Rinse soup chicken (bone-in pieces) (1000 g) and beef soup meat (shank or brisket) (500 g) under cold water. Put in a large pot, cover with cold water (3500 ml) and add salt (2 łyżeczka). Bring to a gentle simmer over medium heat — about 20 minutes.

Tip
Cold water is the key. Meat dropped into hot water seals up and won't release its flavor — the broth stays pale and shallow.
Step 02 of 08

Skim the foam

When the water starts to boil, gray foam will appear on the surface. Skim it off with a slotted spoon for a few minutes, until no more forms.

Tip
Unskimmed foam falls back in and clouds the broth. That's the difference between a clear soup and murky water with meat.
Step 03 of 08

Char the onion

1 szt

Cut onion (1 szt) in half (skin on). Place cut-side down directly on a gas burner or in a dry pan and burn until black in the middle.

Tip
Charred onion gives the broth its golden color and a faint caramel note. Without it the broth looks pale.
Step 04 of 08

Add vegetables and spices

3 szt
2 szt
200 g
1 szt
1 szt
3 szt
5 szt
10 szt
2 łyżeczka

Peel carrot (3 szt), parsley root (2 szt) and celeriac (200 g). Slice leek (white part) (1 szt) lengthwise and wash out any sand. Drop all vegetables into the pot along with the charred onion (1 szt), bay leaf (3 szt), allspice berries (5 szt), black peppercorns (10 szt) and dried lovage (2 łyżeczka).

Step 05 of 08

Simmer gently for 3 hours

Reduce heat to the lowest setting. The broth should barely move — single bubbles on the surface, not a boil. Cover the pot partially, leaving a small gap.

Tip
Vigorous boiling stirs the broth and turns it cloudy. The calmer it cooks, the clearer the result.
Step 06 of 08

Strain and season

2 łyżeczka

Remove meat and vegetables — set carrots aside, the rest can be discarded or eaten separately. Pour the broth through a sieve lined with cheesecloth or paper towel. Taste and adjust with salt (2 łyżeczka).

Step 07 of 08

Cook noodles separately

250 g

Bring water to a boil in a second pot, salt it. Add soup vermicelli (250 g) and cook per package time (usually 4-6 minutes). Drain.

Tip
Noodles cooked in the broth release starch and cloud the soup. They also swell and drink up the broth in the pot.
Step 08 of 08

Serve

250 g
3 szt
3 łyżka

Slice the reserved carrot (3 szt) into rounds. Place a portion of soup vermicelli (250 g) in each bowl, add carrot slices, pour over hot broth and sprinkle with parsley leaves (chopped) (3 łyżka).

Chicken noodle soup
Bon appétit

How did it turn out?

Enjoy — now it's a matter of patience and a good table.

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