Chicken Noodle Soup
- Savory
- Comforting
- Stovetop
- Oven
A hearty stovetop soup with golden chicken breast, sweet carrots and celery, and noodles that soak up a savory chicken stock. Comforting, high-protein, and simple to make in one pot.
- Total
- 50 min
- Prep 15 · Cook 35
- Serves
- 4
- Difficulty
- Easy
You'll practice: Sweating · Simmering
Instructions
-
Dice the onion into 1 cm pieces. Peel the carrots and cut them into 1 cm rounds. Slice the celery into 1 cm pieces. Chop the parsley leaves and set them aside.
~10 min
-
Heat the olive oil in a large pot over medium heat. Add the onion, carrots and celery and cook, stirring occasionally, until the onion is soft and translucent, about 6 to 8 minutes.
~8 min
Sweating at moderate heat softens the vegetables and releases their sweetness without browning, which keeps the stock clear and the flavor clean.
Sweat the vegetables without browning them; a gentle medium heat keeps the stock clear and lets the carrot and celery sweetness come through.
Sweating Keep the heat at medium and stir occasionally; the vegetables should glisten and soften, not brown. If they start to color, lower the heat.
-
While step 2 cooks
While the vegetables sweat, cut the chicken breast into 2 cm pieces and season with 0.5 tsp of the salt and 0.25 tsp of the black pepper.
~3 min
Salting the chicken before it goes in the pot seasons it through and helps it hold moisture as it cooks.
-
Push the vegetables to the side of the pot and add the chicken breast. Cook, stirring, until the outside of the chicken turns opaque, about 4 minutes.
~4 min
Briefly cooking the chicken's surface first firms it up and builds flavor before the stock goes in.
-
Pour in the 1500 ml chicken stock and bring to a gentle simmer. Cook until the chicken is cooked through and reaches 74°C/165°F, about 10 minutes.
~10 min
A gentle simmer cooks the chicken evenly without toughening it, and the thermometer confirms it is safely done.
Simmering Hold the broth at a lazy bubble, not a rolling boil, so the chicken stays tender and the stock stays clear. Adjust the heat as needed.
-
Add the noodles and the remaining 0.5 tsp salt and simmer until the noodles are tender, about 8 minutes. Stir in the parsley and the remaining 0.25 tsp black pepper, then ladle into bowls.
~8 min
Noodles release starch as they simmer, lightly thickening the broth; adding parsley at the end keeps its fresh color and aroma.
Add the noodles only when you plan to serve: they keep absorbing stock as the soup sits, so if you are not eating right away, cook them separately and add them to each bowl.
Simmering Hold the broth at a lazy bubble, not a rolling boil, so the chicken stays tender and the stock stays clear. Adjust the heat as needed.
