Chicken Noodle Soup
Why we love it:
- 1 pound Chicken Breast (boneless, skinless)
- 1 Tablespoon Unsalted Butter
- 1 teaspoon Kosher Salt (divided)
- 1⁄2 teaspoon Black Pepper (divided)
- 8 cups Chicken Stock (or broth)
- 1 Yellow Onion
- 4 Carrots
- 4 ribs Celery
- 1 clove Garlic
- 1⁄2 bunch Fresh Thyme
- 2 Bay Leafs
- 3 cups Egg Noodles (about 8 ounces)
- 1⁄2 Lemon (juiced)
- 1⁄4 teaspoon Nutmeg (freshly grated, omit if you only have the bottled kind)
Dice the chicken into 1 inch cubes.
Set a large Dutch oven or heavy bottomed pot over medium heat. Add ½ of the butter and when it’s melted, add the chicken pieces. Don’t stir for a minute or two so they have time to sear, if you move them too soon, they’ll tear. Add ½ of the salt and pepper. Cook for about 4 minutes total, stirring a couple of times just until the outsides turn white - they’ll still be raw.
Add the stock and turn up to high. Scrape the chicken off the bottom to make sure nothing is sticking. Bring to a boil, but as soon as it’s boiling, turn down to a gentle simmer. Cook for about 5-6 minutes or until the chicken is cooked through.
Set up a bowl, container or another pot large enough to catch all of the stock. Place a colander on it, then pour the chicken and stock out.
Return the pot to the stove.
While the stock is coming to a boil, dice the onion, carrot, and celery into small cubes. Mince the garlic.
When the stock and chicken have been strained, melt the remaining butter in the pot, then add the veggies and the rest of the salt and pepper. Sauté over medium heat for about 5 minutes.
Once the veggies have sautéed a bit, pour the stock back into the pot. Add the thyme stalks and bay leaf. Bring to a simmer.
Simmer for 5 minutes.
5. SHRED CHICKEN
While the mirepoix is simmering, shred the chicken cubes with your hands or using 2 forks.
Add the noodles and shredded chicken to the pot and simmer for about 6-7 minutes or until the noodles are tender.
7. LEMON + NUTMEG
Lift out the thyme stems and bay leaves if you see them. Squeeze in the juice of ½ a lemon and freshly grate a bit of nutmeg, if using. Stir and taste. You may or may not prefer another pinch of salt
Ladle into large bowls to serve.