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Chicken Noodle Soup

Chicken Noodle Soup

Homemade Chicken Soup with a delicious and aromatic broth made from scratch. A bowl will provide the nutritional comfort you need! 
Recipe Developer-Estefania
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes

Ingredients

  • 3 l Water
  • 500 g Chicken
  • 2 ½ teaspoon Salt
  • 10 Peppercorns
  • 30 g Ginger
  • 1 Onion
  • 1 Celery Stalk
  • 3 Garlic Cloves
  • 1 Leek
  • 3 Carrot
  • 3 Eggs
  • 3 Mint Leaves
  • 50 g Thin Noodles
  • 5 Mint Leaves for Garnish

Instructions

  • In a large pot, add water, chicken pieces, salt and peppercorns.
  • Bring to a boil, then reduce the heat and let it simmer for approximately 10 minutes, ensuring to remove any foam that rises to the top.
  • Cut a few pieces of ginger and add to the pot.
  • Cut an onion in half and place in the pot.
  • Cut the celery stalk in half and add to the pot.
  • Add garlic cloves to the pot.
  • Cut a leek in half and place in the pot.
  • Peel the carrots, cut them in half, and add to the pot.
  • Continue to simmer for 1 hour over low-medium heat.
  • Boil the eggs in a small saucepan.
  • Remove the chicken pieces from the pot, place on a plate, and allow it to cool until manageable.
  • Remove all vegetables from the pot and place them on a plate.
  • Strain the chicken stock through a fine-mesh sieve over the saucepan.
  • Shred the chicken meat and dispose of the bones.
  • Cut the boiled carrots into small pieces and return them to the soup.
  • Add the shredded chicken back to the soup.
  • Add mint leaves and move the soup. Taste and adjust the seasoning if necessary.
  • Add thin noodles and simmer for an additional 8 minutes on low-medium heat or until the pasta is tender.
  • Remove the boiled egg from the water.
  • Place the boiled egg in an egg cuter and cut the egg into pieces.
  • Serve hot, garnished with boiled egg pieces and chopped fresh mint.

Notes

Foam Removal: When removing foam from the simmering broth, use a ladle or a fine mesh skimmer to skim it off the surface. This helps in achieving a clearer and cleaner broth. 
Egg Boiling: Add a pinch of salt to the water when boiling the eggs. This can make them easier to peel. 
Chicken Cooling: To speed up the cooling process of the chicken, you can shred the meat while it's still warm. Use two forks to pull the meat apart easily. 
Stock Straining: To achieve a clearer broth, line the fine-mesh sieve with cheesecloth or a clean kitchen towel before straining. This helps catch finer particles. 
Mint Infusion: Add fresh mint leaves just before serving to preserve their vibrant color and aromatic flavor. 
Garnish Presentation: When serving, arrange the boiled egg pieces and chopped fresh mint on top of each bowl for an appealing presentation. 
Storage: Store this soup in a pot or a sealed container in the fridge for up to four days.

Nutrition

Calories: 1228kcal | Carbohydrates: 13g | Protein: 6g | Fat: 128g | Saturated Fat: 38g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 57g | Trans Fat: 0.01g | Cholesterol: 229mg | Sodium: 1582mg | Potassium: 330mg | Fiber: 3g | Sugar: 4g | Vitamin A: 8284IU | Vitamin C: 9mg | Calcium: 105mg | Iron: 2mg