The Best Chicken Noodle Soup | From Scratch with Tini

There's a chill in the air and that means soup season is here 🥣 Tini is taking a classic chicken noodle soup and putting her own cozy spin on it. There's layers of depth and flavor going on here!

Wanna make it home? Recipe below ⬇️

Chicken Noodle Soup

INGREDIENTS:
🍗1 5-6 pound (2-3 kg) whole chicken

🥕Chicken Stock
2 large carrots, chopped
3 stalks celery, chopped
2 yellow onions, halved
1 head garlic, top removed
3 tablespoons (30 grams) olive oil
Parsley stems
Thyme
Rosemary
Bay leaves
Black peppercorns

🍜Egg Noodles
2 cups (270 grams) all purpose flour
1 teaspoon (5 grams) kosher salt
2 large eggs
1 tablespoon (10 grams) olive oil
1-2 tablespoons water

🥣Soup
2 tablespoons chicken fat or olive oil
2 boneless, skinless chicken breast
2 boneless, skinless chicken thighs
2 boneless, skinless, chicken drumsticks
Kosher salt
Garlic powder
2 large carrots, peeled and sliced
1 yellow onion, diced
2 stalks celery, sliced
4 cloves garlic, minced
4 cups chicken stock
Freshly ground black pepper
Chopped dill, to garnish
Chopped parsley leaves, to garnish
Crispy chicken skin, for topping

PROCEDURE:
1. Prep your chicken: Break down the chicken into 8-pieces: 2 breasts, 2 wings, 2 thighs
and 2 drumsticks. Remove the skin from each piece and set aside. Remove the bones
from each piece and place in a roasting rack with the backbone of the chicken.
2. Make the chicken stock: Preheat your oven to 400℉ (235℃). To the roasting pan, add
the carrots, celery, onions and garlic. Drizzle with the olive oil and roast until the carcass
is golden brown and the vegetables are tender, about 40 minutes.
3. Pour the roasted carcass and vegetables into a large stock pot and cover with 12 cups
of water. Reserve any chicken fat left in the roasting pan. Place the parsley stems,
thyme and bay leaves in a sachet and add to the pot. Place the pot over medium heat
and bring to a simmer. Reduce the heat to low and continue cooking until the water has
reduced by ⅔, about 3 hours. Use a large spoon to skim the surface of the stock of any
impurities. Strain the stock through cheesecloth and discard the solids.
4. Make the noodles: In a large mixing bowl, combine the flour and salt. Add the eggs, oil
and water and mix until a shaggy dough forms. Pour the dough onto a clean work
surface and knead until a smooth ball forms, about 10 minutes. Let the dough rest for 2
hours, then divide into 2 pieces and use a pasta roller or rolling pin to roll to ¼-inch
thickness. Use a pastry wheel or chef’s knife to cut the pieces into ½-inch strips.
5. Crispy chicken skin: Place the chicken skin on an aluminum or parchment lined sheet
tray so that each piece lays flat. Place in the oven and turn the heat to 400℉(235℃).
Cook until the fat renders and the skin is crispy, about 20 minutes. Reserve the rendered
chicken fat and let the skins cool completely.
6. Make the soup: Heat a large stock pot over medium heat. Season the chicken breasts,
thighs and legs with salt and garlic powder. Add reserved chicken fat to the pot and sear
the chicken pieces until they form a golden brown crust all over, about 10 minutes. Flip
the chicken and continue cooking until it reaches an internal temperature of 165℉.
Remove the chicken from the pan and let cool slightly.
7. Place the pot back over medium heat and add the carrots, onion and celery. Cook until
the vegetables become tender and the onions turn translucent, about 10 minutes. Add
the garlic and continue cooking until fragrant, about 2 minutes. Pour in the chicken stock,
add in the herb bundle and season with black pepper. Bring the mixture to a boil.
8. Cube or shred the chicken and add back to the pot and bring the soup back to a boil.
9. Add the noodles to the pot and continue cooking until they are al dente, about 10
minutes. Check the soup for seasoning and adjust as needed.
10. Top the soup with chopped fresh parsley and dill and crumbled crispy chicken skin

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