The Most Comforting Chicken Noodle Soup
A rich and hearty dish with deep chicken flavor, and an unmistakeable umami undertone.
Dinner, Entrée, Lunch, Soup
Chicken, chicken soup, Comfort Food, Noodles, Soup, Winter
Herbs, Spices, and Sauces
Whole Black Peppercorns
Fermented Fish Sauce (Optional)
Preferred Pasta (Ditalini used in recipe)
Remove the skin from the chicken.
Seperate the wings, thighs and drum sticks. Save the drum sticks as a snack for later.
Cuty the breasts from the breast bone; cut and pry the bones from the thighs.
Remove fatty pieces and any anyleasant membrane that you wouldn't want in your soup.
Add the bones, along with the dry herbs and peppercorns to a medium soup pot.
Split one carrot length wise, cut 1 celery rib into 3 large pieces and add these to the pot as well.
Crush the 6 cloves of garlic with the flat size of a chef knife, and then add those to the pot. (No need to peel the garlic)
Add 4 cups of chicken broth to the pot, followed by 2 tsp of both Soy sauce and Worcestershire sauce.
Add 3 drops of Fish Sauce (optional).
Place the pot on medium-low heat with the lid and bring to a simmer.
Once simmering, lower the heat until the pot is steaming but producing almost no bubbles.
Leave the pot for at least 2 hours, or longer if you'd like. If too much liquid evaporates, add a bit of water. Save your remaining cup of broth for the end.
Chop your chicken, celery and carrots into bite sized pieces.
Store the veggies and chicken in the fridge while we wait for the stock to be ready.
After one hour has passed, remove the carrots and celery from the stock and discard them.
Once the stock has finished, strain it by first removing the larger bits of bone with tongs and then straining the rest in a large bowl.
Rinse your pot to clear any bits stuck to the side, then return it to the heat and add your strained stock.
Bring the stock to a slow simmer. Add your veggies to the soup. Begin by giving the celery a 5 minute head start, then add the carrots and butter beans.
Allow these to simmer for 30 minutes, then add your pasta and allow another 8-10 minutes until the pasta is tender.
Add the chopped chicken. Give the pot a good stir and remove it from the head. Your chicken is already cooked and time spent simmering will dry the chicken out.
Garnish with some celery leaves and chopped green onion, then serve!