Ultimate Hacks for the Best Chicken Noodle Soup | You Can Cook That | Allrecipes.com

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner; chicken thighs are more affordable.

noodles

🥗Healthier: whole grain noodles

💰Cheaper: egg noodles

Whole grain noodles offer more fiber; egg noodles are often cheaper.

Peel the carrots and place the peels in the pot to fortify the broth.

Clean and chop the leeks into pieces, then add them to the pot.

Add a bay leaf, thyme sprig, and smashed garlic to the pot.

Chop the carrot into quarter to a third inch thick slices.

Slice the celery on a bias to match the thickness of the carrots.

Remove some skin from the chicken and save it for later.

Place the chicken in the pot and add about 8 cups of broth, then bring to a boil.

Reduce to a simmer, cover, and cook for 30 to 40 minutes until the chicken is tender.

Strain the broth and set the chicken aside to cool for shredding.

Render the chicken skin in a pan for about 8 minutes to create fond.

Add the chopped vegetables to the pan and sweat them down for 5 to 6 minutes.

Add garlic and thyme to the vegetables and stir.

Add the strained broth back to the pot and bring to a boil, then reduce to a simmer for 10 to 15 minutes.

Keep the pasta separate from the soup to prevent it from soaking up the broth.

Add the shredded chicken to the soup and season with salt, pepper, and lemon to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens