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Traditional Chicken Noodle Soup

Serves 10.


    This classic chicken noodle soup calls for a whole chicken slowly simmered with celery, carrots, and onions to create a naturally sweet broth. The trick to a clear broth is to keep the pot below a rolling boil, so the fat won’t emulsify even after the nutrient-rich collagen in the bones has melted into the liquid. The lower heat also helps retain more nutrients and flavour enzymes, which means a more delicious and healthy soup. But don’t worry if your soup gets cloudy—it’s still plenty good for you!


    Budget broth

    You can also make broth from bony chicken pieces from your local butcher (for example, wings, necks, and backs), which is much less expensive than a whole chicken. Then freeze leftovers so you can skip the broth-making step next time you’re craving homemade soup


    Traditional Chicken Noodle Soup


    • 1 whole chicken, about 3 1/2 lbs (1.5 kg)
    • 12 cups (3 L) water, or enough to cover
    • 1 tsp (5 mL) salt, divided
    • 2 cups (500 mL) diced onion, peels reserved
    • 1 cup (250 mL) diced celery, ends trimmed, trimmings reserved
    • 1 cup (250 mL) peeled and diced carrots, peels reserved
    • 2 bay leaves
    • 2 garlic cloves, minced
    • 1/8 tsp (0.5 mL) black pepper
    • 1/2 tsp (2 mL) fresh or dried thyme leaves
    • About 12 fresh parsley sprigs, separated into stems and leaves, stems diced, leaves roughly chopped
    • 4 oz (113 g) wide egg noodles, broken fettucine, or vermicelli


    Per serving:

    • calories182
    • protein18g
    • fat7g
      • saturated fat2g
      • trans fat0g
    • carbohydrates12g
      • sugars2g
      • fibre1g
    • sodium303mg



    Remove chicken giblets. In large pot, cover chicken with water and 3/4 tsp (4 mL) salt. Bring to just below a boil. Skim scum that rises to top. Reduce heat to medium


    and simmer, uncovered, skimming occasionally, for


    25 minutes, or until meat thermometer inserted in chicken thigh reads 165 F (74 C).


    Remove chicken to large bowl and, when cool enough to handle, separate into large pieces by hand. Discard skin on breasts and thighs. Remove meat from breasts and thighs and refrigerate until needed. Return bones and wings to pot. Add onion peels, celery trimmings, and carrot peels along with bay leaves. Simmer, partially covered, for 1 1/2 hours.


    Through sieve lined with cheesecloth in large bowl, strain broth to remove impurities. Remove remaining meat from chicken carcass and add to reserved breast and thigh meat. Wipe out pot and return to stove.


    Into pot, add 1 Tbsp (15 mL) fat skimmed from strained broth, or measure 1 Tbsp (15 mL) extra-virgin olive oil. Heat over medium heat. Add diced onion, celery, carrots, garlic, and remaining 1/4 tsp (1 mL) salt. Cook for 10 minutes. Add strained broth, black pepper, thyme, and parsley stems and simmer for 15 minutes, or until vegetables are tender.


    Shred chicken and add back to soup. Add noodles and simmer for 5 minutes, until al dente. Taste and adjust with salt and pepper. Garnish with chopped parsley leaves.



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