30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Homemade Chicken Noodle Soup
A deeply flavorful and refined chicken noodle soup featuring a rich homemade stock, fresh pasta, and aromatic vegetables.
Total Time
180
Yield
6
Calories
320 cal
Difficulty
Hard
Cuisine
French
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What You'll Need
Equipment:
Large Stockpot, Cutting Board, Knife, Fine-Mesh Sieve, Cheesecloth •
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Instructions
Place Whole Chicken, Onion, Carrots, Celery, Garlic, and Bay Leaves in a large stockpot. Add Water and bring to a boil. Reduce heat and simmer gently for 3-4 hours, skimming off any foam that rises to the surface.
Remove Chicken from pot and let cool slightly. Shred the Chicken and set aside. Strain the broth through a fine-mesh sieve lined with cheesecloth, discarding solids.
Return broth to the pot. Add Leek and Parsnip and simmer for 15 minutes, or until tender.
Deglaze the pot with Dry Sherry, scraping up any browned bits from the bottom.
Add Fresh Egg Noodles and cook according to package directions.
Return shredded Chicken to the pot. Stir in Thyme, Parsley, Saffron, Fleur de Sel, and Black Pepper. Heat through.
