Homemade stock from boiled chicken gives this soup robust flavor, along with aromatics and a bit of lemongrass too. It's good for what ails you!
Preparation Time
20 mins
Cooking Time
2 hr 15 mins
Total Time
2 hr 35 mins
Calories
303 Calories
Recipe Instructions
Step 1
Place chicken into a large stockpot and pour in water. Bring to a boil over high heat. Reduce the heat, cover, and simmer, skimming fat as needed, for 30 minutes. Add whole carrots, whole celery, onion half, lemongrass, bay leaves, and peppercorns. Cover and simmer for 1 hour; chicken should no longer be pink at the bone and the juices should run clear. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
Step 2
Transfer chicken to a platter and let sit until cool enough to handle. Strain stock, discarding solids.
Step 3
Return strained stock to the pot and set over high heat. Stir in sliced carrots, sliced celery (not the leaves), and chicken base. Bring to a boil, then reduce the heat, cover, and simmer until carrots are tender, about 20 minutes.
Step 4
Meanwhile, remove and discard skin from cooled chicken. Chop meat into bite-sized pieces.
Step 5
Add noodles and celery leaves to the pot; simmer until noodles are tender yet firm to the bite, about 10 minutes. Stir in chicken and cook until heated through, 3 to 5 minutes.
Ingredients
1 (4 pound) whole chicken, cut into pieces
10 whole black peppercorns
1 gallon water
1 (8 ounce) package dry egg noodles
1 pound carrots, peeled and sliced
1 large onion, peeled and halved
1 pound whole carrots
3 large bay leaves
0.25 cup chicken soup base
0.66666668653488 bunch celery, trimmed
3 tablespoons chopped lemongrass
0.33333334326744 bunch celery with leaves, sliced, divided
