Description
Bobby Flay’s chicken noodle soup elevates comfort classics with bold Mediterranean herbs and hearty vegetables. Robust chicken broth and tender noodles create a soul-warming dish that promises restaurant-quality flavor in your own kitchen.
Ingredients
Scale
Main Protein:
- 1 whole free-range chicken (about 3.5 pounds), rinsed, giblets discarded
- 1.5 cups shredded cooked chicken
Vegetables and Aromatics:
- 1 medium onion, chopped
- 2 large white onions, quartered
- 2 medium carrots, cut diagonally into 0.5-inch-thick slices
- 2 carrots, cut in large chunks
- 2 celery ribs, halved lengthwise, and cut into 0.5-inch-thick slices
- 3 celery stalks, cut in large chunks
- 3 garlic cloves, minced
- 1 head of garlic, halved
- 1 turnip, halved
- 1 handful fresh flat-leaf parsley, finely chopped
Herbs, Spices, and Liquid:
- 4 fresh thyme sprigs
- 0.25 bunch fresh thyme
- 1 bay leaf
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 2 tablespoons (30 milliliters) extra-virgin olive oil
- 2 quarts (1.9 liters) chicken stock
- 8 ounces (226 grams) dried wide egg noodles
- Kosher salt and freshly ground black pepper
Instructions
- Warm olive oil in a large soup pot over medium heat, then gently sauté diced onions, minced garlic, sliced carrots, chopped celery, fresh thyme sprigs, and bay leaf until vegetables become tender and fragrant, approximately 6 to 7 minutes.
- Pour in the chicken stock (946 milliliters / 32 fluid ounces), increasing heat to bring the liquid to a rolling boil.
- Carefully add egg noodles (113 grams / 4 ounces) to the bubbling broth, then reduce heat and allow to simmer for 4 to 5 minutes until noodles reach al dente consistency.
- Incorporate shredded cooked chicken into the soup, stirring gently and cooking for an additional 2 to 3 minutes to warm the meat thoroughly.
- Season the soup with kosher salt and freshly ground black pepper, adjusting to taste preference.
- Transfer prepared soup to serving bowls and garnish with freshly chopped parsley leaves for a vibrant finishing touch.
- For homemade stock, combine whole chicken, aromatic vegetables, thyme, bay leaves, and whole peppercorns in a stockpot filled with cold water, then slowly simmer for 60 to 90 minutes to extract maximum flavor.
- Remove chicken from stock, allow to cool slightly, then carefully shred meat using two forks, discarding bones and skin.
- Strain the prepared stock through a fine-mesh sieve to ensure a clear, clean broth for the soup.
Notes
- Elevate broth depth by using homemade stock instead of store-bought varieties.
- Sprinkle spices incrementally to build complex flavor layers without overwhelming the dish.
- Mix vegetable combinations carefully, maintaining a harmonious balance of textures and tastes.
- Boil pasta in separate pot to ensure perfect al dente consistency and prevent mushy results.
- Drain noodles immediately after cooking to stop residual heat from continuing the cooking process.
- Prep Time: 2 hours
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 360 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg