Chicken Noodle Soup (Dutch)
Submitted by RozV
Old-fashioned Dutch chicken noodle soup simmered from scratch for 3 hours with a whole chicken, carrots, onion, and bay leaf. Simple, honest, and soul-warming.
YIELD
8 servingsPREP
15 minCOOK
135 minREADY
150 minNo shortcuts, no tricks, just a whole chicken simmered in water for three hours until the broth is golden and the meat falls off the bone.
This is Dutch-style chicken noodle soup the way it’s been made for generations. A four-pound chicken, onion, carrot, bay leaf, parsley, and seasoning go into a pot of cold water and simmer until you’ve built a broth with serious backbone. Skim the fat, pull the chicken, drop in the noodles, and fifteen minutes later you’ve got soup that could cure just about anything.
It feeds eight to ten, which means plenty of leftovers for reheating all week.
Chef Tips
- Start with cold water. Putting chicken into cold water and bringing it up slowly draws out more flavor than dropping it into boiling water.
- Simmer, don’t boil. A gentle simmer keeps the broth clear. A rolling boil makes it cloudy and greasy.
- Skim the fat and foam off the surface as it cooks. This is what separates a clean, golden broth from a murky one.
- Add the noodles only after removing the chicken. They need exactly 15 minutes and will turn to paste if they sit in the hot broth too long.
Ingredients
Directions
Wash and clean chicken carefully; cut in pieces.
Cover with the cold water.
Add the vegetables and seasoning and let simmer for 3 hours or until chicken is tender.
Skim off fat.
Remove the chicken and add 2 cups of noodles and cook 15 minutes.
Comments
