DOUBLE-DARK CHICKEN NOODLE SOUP

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Double-Dark Chicken Noodle Soup image

Provided by Claire Saffitz

Categories     Soup/Stew     Chicken     Onion     Kid-Friendly     Low Cal     Dinner     Lunch     Celery     Carrot     Healthy     Low Cholesterol     Boil     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 8 Servings

Number Of Ingredients 21

Dark chicken stock:
1 leek
Stems from 1/2 bunch parsley
6 sprigs thyme
2 bay leaves
1 tablespoon vegetable oil
3 pounds chicken wings
1 onion, unpeeled, quartered
3 carrots, peeled
2 celery stalks
2 garlic cloves
1 tablespoon tomato paste
1/2 teaspoon black peppercorns
Assembly:
Kosher salt, freshly ground pepper
2 1/2 pounds bone-in chicken thighs, skin removed
8 ounces carrots, peeled, sliced 1/2" thick
8 ounces pearl onions, peeled,
halved through root
8 ounces egg noodles
Fresh chervil (for serving)

Steps:

  • Dark chicken stock:
  • Trim dark green leaves from leek; discard all but 2. Slice leek in half lengthwise; set aside. Tuck parsley, thyme, and bay leaves inside leek leaves; tie closed with kitchen twine.
  • Heat oil in a large heavy pot over medium. Working in batches, cook wings, turning often, until browned all over, 15-20 minutes. Transfer to a plate.
  • Add onion, carrots, celery, garlic, and reserved leek to pot. Cook, turning occasionally, until browned, 10-12 minutes. Add tomato paste; cook, stirring, until slightly darkened, about 3 minutes. Add 1/2 cup water, scraping up browned bits. Add wings, leek bundle, peppercorns, and 12 cups water; bring to a boil. Reduce heat; simmer, skimming occasionally, until stock is deep amber and chicken is falling off the bone, 1 1/2-2 hours. Remove chicken and vegetables. Strain stock into a clean large heavy pot.
  • Assembly:
  • Bring stock to a simmer over medium-high heat; season with salt and pepper. Add thighs, cover, and simmer until cooked through, 8-10 minutes. Transfer thighs to a plate; let cool slightly. Shred meat; discard bones.
  • Add carrots and onions to pot; simmer until tender, about 5 minutes. Add meat. Meanwhile, cook noodles in a pot of boiling salted water until just al dente, 7-8 minutes. Drain; rinse under cold water. Add to soup. Serve topped with chervil.
  • Do ahead: Soup (without noodles) can be made 2 days ahead (or 2 months if frozen). Let cool; transfer to airtight containers and chill.

Jannah Brett
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This recipe is a keeper! It's easy to follow and the soup turns out amazing every time.


Imnotsure
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This soup was a waste of time and money. It was the worst soup I have ever had.


Saleban Faahiye
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I would not recommend this soup. It was watery and lacked flavor.


Changaiz Iqbal
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This soup was just okay. It wasn't bad, but it wasn't anything special either.


Bright Nana Duah Agyemang
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The soup was a bit bland. I think it needed more seasoning.


Samkelo Ndlangamandla
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This soup was a bit too salty for my taste, but otherwise it was very good. I would recommend using less salt next time.


Charles Yuri
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I've made this soup several times now and it's always a winner. It's easy to make and always turns out great. I love the combination of flavors and the fact that it's a one-pot meal.


powtoary hossein asif
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This soup was just what I needed on a cold winter day. It was hearty and filling, and the flavors were amazing. I especially loved the dark roux, which gave the soup a rich and complex flavor.


Private Karaali
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I made this soup for my family last night and it was a hit! Everyone loved it, even my picky kids. The soup was easy to make and the ingredients were easy to find. I will definitely be making this soup again.


Mrh Hridoy
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This soup was absolutely delicious! The broth was rich and flavorful, and the chicken was tender and juicy. I loved the combination of vegetables and noodles, and the dark roux added a nice depth of flavor. I will definitely be making this soup again