German Chicken Noodle Soup

Method8 steps

1. 1

   Step 1: Place the refrigerated or fully thawed whole chicken (1) in a large stockpot. Do not rinse raw poultry.

   Uses 1 whole refrigerated or fully thawed chicken, about 5 lb as source example

2. 2

   Step 2: Trim and wash the leek (1), peel and chop the stock carrot (1 large) and ½ celery root, and add them with the thumb-sized ginger (1 piece) piece. Halve the large yellow onion (1 large) with its clean skin on and add it. Cut off the parsley stems and put them in the pot; reserve the parsley leaves for garnish.

   Uses whole chicken in stockpot · 1 leek (trimmed and sliced) · 1 large carrot OR 3 small carrots, peeled and chopped for stock · ½ celery root, peeled and roughly chopped · 1 large yellow onion, skin on and halved · 1 piece fresh ginger (thumb-sized piece) · Fresh parsley, stems for stock and leaves reserved for garnish

3. 3

   Step 3: Add the dried bay leaf (1), 1 tbsp whole peppercorns, 1 tbsp salt and 3 quarts cold water. Bring toward a simmer on the stovetop.

   Uses chicken with stock aromatics and parsley stems · 1 dried bay leaf · 1 tablespoon whole peppercorns · 1 tablespoon salt (I use pink Himalayan sea salt) · 3 quarts cold water for stovetop stock

4. 4

   Step 4: Cover with a tight-fitting lid and gently simmer for about 2–3 hours, until the chicken meat pulls readily from the bones and a food thermometer in the thickest breast and thigh, away from bone, reads at least 165°F /74°C. Continue cooking if needed.

   Gently simmer whole-chicken stock · 180 minUses chicken and aromatics in stock liquid

5. 5

   Step 5: Lift out the cooked chicken, then strain and save the stock. Discard the spent stock vegetables, parsley stems, bay leaf and peppercorns. Shred the cooked chicken, removing bones and skin as desired, and keep the meat separate from the strained stock.

   Uses cooked chicken and simmered stock

6. 6

   Step 6: Bring the strained stock back to a simmer. Season to taste with the separate extra salt and ground pepper. Add the fresh finishing peas, sliced carrots and small broccoli OR cauliflower florets and cook until tender to your preference.

   Uses strained chicken stock · Fresh soup vegetables as desired: peas, sliced carrots and small broccoli OR cauliflower florets · Extra salt to taste after straining stock · Ground black pepper to taste after straining stock

7. 7

   Step 7: Boil the one package of egg soup noodles separately in water according to its package directions, then drain. Keep them separate from the stock until serving.

   Cook egg soup noodles per selected packageUses 1 package egg soup noodles (I love these German ones that look like short angel hair pasta) · Water as needed for separately boiling egg noodles, drained

8. 8

   Step 8: Divide the cooked noodles, shredded chicken and hot vegetable stock among bowls. Garnish with the reserved parsley leaves and optional fresh chives.

   Uses drained cooked egg soup noodles · shredded cooked chicken · hot stock with tender finishing vegetables · reserved parsley leaves · Fresh chives for garnish, optional