Servings: 10
Preparation Time: 30 minutes
Start to Finish Time: 30 hours and 30 minutes
The Soul of Comfort: Chef ETL’s Chicken Noodle Soup
When it comes to chicken noodle soup, there’s a level of culinary mastery that transcends mere ingredients. It’s the warmth of tradition, the patience of slow cooking, and the love poured into every step. Chef ETL’s two-day chicken noodle soup recipe captures that magic and elevates it to an art form.
A Two-Day Culinary Adventure
This is not your average soup recipe. It’s a two-day journey, but every minute is worth it. The first day focuses on creating a rich, deeply flavorful stock—a foundation that sets this recipe apart. The combination of bone-in chicken, aromatic vegetables, fresh herbs, and whole peppercorns slowly simmered in cold water results in a broth so luxurious you’ll wonder why you ever settled for store-bought.
The Art of Stock
The secret to Chef ETL’s masterpiece lies in the stock. It’s not just about throwing ingredients into a pot; it’s about coaxing every ounce of flavor from the chicken and vegetables. The thyme and parsley infuse freshness, while the bay leaves and peppercorns add depth. The result? A golden elixir that’s the heart of this dish.
Building the Soup
Day two transforms this incredible stock into a hearty, soul-soothing bowl of soup. Tender chicken thighs are browned to add depth of flavor, and the sautéed onions, garlic, carrots, and celery create the perfect base. The dried thyme and bay leaves complement the rich stock, bringing balance and complexity to the final dish.
The Perfect Noodles
Chef ETL offers a pro tip for noodle perfection: only add noodles to the portion of soup you plan to serve immediately. This prevents the noodles from soaking up too much broth and becoming soggy. With this method, every bowl is fresh and perfectly textured.
A Timeless Classic
What makes Chef ETL’s chicken noodle soup so extraordinary isn’t just the recipe—it’s the process. It’s the care and patience invested in every step. It’s the way the kitchen fills with the comforting aroma of simmering stock. It’s the reward of sitting down to a bowl of soup that warms you from the inside out.
Storage Tips
Chef ETL’s soup is perfect for meal prep. Refrigerate leftovers for up to five days, or freeze portions for up to three months. With this recipe, comfort is always within reach, whether it’s a rainy day, a cold winter evening, or just a moment when you need a taste of home.
An Heirloom Recipe in the Making
Once you’ve made Chef ETL’s chicken noodle soup, it’s hard to go back to anything else. This recipe isn’t just food; it’s an experience, a memory in the making. Whether you’re cooking for family, friends, or just yourself, every bowl is a testament to the power of food to bring comfort, love, and joy.
So roll up your sleeves, embrace the two-day adventure, and prepare to create a masterpiece that may just become a tradition in your kitchen.
Ingredients:
Day 1: Stock
2 each split chicken breasts (+ any left over carcasses
or parts)
2 each chicken thighs, bone in, skin on
2 large onions, chopped
5 each carrots, chopped
4 ribs celery, chopped
6 cloves garlic, crushed with the back of a knife
2 each bay leaf
6 sprigs fresh thyme
3 tablespoons fresh parsley, chopped
2 teaspoons peppercorns, whole
2 teaspoons sea salt
12 cups cold water
Day 2: Soup
2 each chicken thighs, bone in, skin on
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
1 large onion, chopped
1 clove garlic, minced
4 ribs celery, chopped
4 each carrots, chopped
2 each bay leaf
1/4 teaspoon dried thyme
8 ounces egg noodles, uncooked (about 8 ounces)
1 tablespoon chopped fresh parsley
Instructions:
DAY 1: MAKE STOCK (4 hours + 20 minutes):
Place the chicken, onions, carrots, celery, garlic, bay leaves, thyme, parsley or dill, peppercorns and salt in a large stockpot (at least 10 quart). Add 12 cups of water and bring to a boil.
Reduce the heat to low and cook at a gentle simmer, uncovered, for 4 hours.
Remove chicken, shred, and keep 2 cups refrigerated in a container until ready to make soup (the rest of the shredded chicken can be used to make chicken salad such as Remoulade Chicken Salad: https://5starrecipe.com/wpcontent/uploads/2023/08/Remoulade-Chicken-Salad.pdf).
Taste and adjust with more salt as necessary.
Strain the stock through a fine-mesh strainer and let cool until not hot.
Transfer to containers and refrigerate until completely chilled, overnight or about 6 hours (see TIPS for storage).
DAY 2: MAKE SOUP (1 hour + 30 minutes):
Skim off and remove any fat on the surface of the refrigerated chicken stock. (it is normal for the stock to be gelatinous at this
stage).
Pat chicken thighs dry with paper towels; sprinkle with salt and pepper.
In a Dutch oven, heat oil over medium-high heat. Add chicken, skin side down; cook until dark golden brown, 3-4 minutes.
Remove chicken from pan; remove and discard skin.
Discard drippings, reserving 2 tablespoons in Dutch oven.
Add onion to reserved drippings; cook and stir over medium-high heat until tender, 4-5 minutes.
Add garlic; cook 1 minute longer.
Add stock (from DAY 1), stirring to loosen browned bits from pan. Bring to a boil.
Return newly cooked chicken thighs to pot. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes.
Transfer chicken thighs to a plate and de-bone and shred when cool enough to handle. Add back to pot with shredded chicken (from DAY 1) and simmer for additional 8 minutes.
Remove soup from heat. Add noodles (SEE TIPS); let stand, covered, until noodles are tender, 20-22 minutes.
Stir in parsley. Discard bay leaves. If desired, adjust seasoning with additional salt and pepper.
TIP: STORAGE: Refrigerate up to 5 days or freeze for up to 3 months.
TIP: NOODLES: It will be best to add the noodles to just the amount of soup that you will be eating at one sitting. This way, the noodles will not be soggy
Per Serving (excluding unknown items): 322 Calories; 16g Fat (43.1% calories from fat); 18g Protein; 28g Carbohydrate; 4g Dietary Fiber; 95mg Cholesterol; 762mg Sodium; 6g Total Sugars; trace Vitamin D; 91mg Calcium; 2mg Iron; 675mg Potassium; 230mg Phosphorus. Exchanges: .