Chicken Noodle Soup

Method

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1. Put the whole chicken in a large pot with the halved onions, halved carrot and celery, garlic, bay, peppercorns, parsley stalks and thyme. Cover with the cold water.

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2. Bring slowly to a bare simmer over medium-low heat, skimming the grey foam off the surface for the first 10 minutes. Starting from cold water and never boiling is what keeps the broth clear.

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3. Simmer, barely bubbling and uncovered, for 75 minutes.

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4. Lift the chicken out and let it cool enough to handle. Strain the broth through a fine sieve and skim the fat, reserving 2 tablespoons of it.

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5. Pull the meat from the bones in bite-sized pieces, discarding skin and bones.

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6. Return the broth to the pot with the reserved chicken fat. Add the sliced carrot and celery and simmer 10 minutes until just tender.

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7. Cook the noodles separately in salted water until al dente, then drain.

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8. Add the chicken meat and salt to the broth and warm through. Finish with lemon juice, chopped parsley leaves and dill.

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9. Divide the noodles between bowls and ladle the soup over.

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Chef’s Tips

• Never let the broth boil. A rolling boil emulsifies the fat and turns it permanently cloudy.
• The lemon juice at the end is what makes the soup taste bright rather than flat.
• Freeze the picked-over carcass and make a second, lighter broth from it.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Nothing, or a cup of tea
• Serve with crusty bread and butter
• Follow with something simple

Storage & Reheating

Broth and chicken keep 4 days refrigerated and freeze 3 months. Always store noodles separately.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.