Secret Chicken Noodle Soup
Author: Janelle
  • 1 3 lb (~1.4 kg) whole chicken, preferably organic
  • 3 large carrots, roughly chopped
  • 4 celery stalks, roughly chopped
  • 2 yellow or white onions, peeled and left whole
  • 2 garlic cloves, peeled and left whole
  • 6 sprigs fresh parsley
  • ½ teaspoon whole black peppercorns
  • 1 teaspoon coarse salt
  • ½ teaspoon dried thyme
  • 2 bay leaves
  • water, to cover
To Finish
  • 1 cup carrots, chopped
  • ⅓ cup white or yellow onions, chopped
  • ½ cup celery stalks, chopped (leaves removed)
  • 1 chicken bouillon cube
  • Shredded chicken (from stock)
  • 2 cups cooked egg noodles, to taste
  1. Add all stock ingredient to a very large stockpot. Add water to cover. Bring to a boil and then reduce heat. Simmer covered for 1½ – 2 hours or until chicken is very tender.
  2. Remove chicken from pot and reserve.
  3. Remove carrots, onions and celery from pot and reserve separately.
  4. Strain remaining soup to another large pot using a fine sieve, so you are only left with the clear broth.
  5. Once the broth has cooled, place it in the refrigerator for a few hours (or overnight) until the fat rises to the top.
  6. Carve the chicken and reserve all of the white and dark meat you’d like to put in the soup. Discard the bones and other pieces that you do not want.
  7. Place the cooked carrots, onions and celery that you took from the stock into a food processor. Add about ⅓ cup of broth.
  8. Process until the mixture is very smooth. Reserve.
  9. Take the broth out of the refrigerator and skim off all of the fat that rose to the top. Discard the fat.
  10. Place the broth back into your stockpot that has been rinsed off. Bring to a boil. Turn the heat down until it is simmering.
  11. Add your puréed vegetables to the broth and stir so it is all incorporated.
  12. Next, add your extra chopped raw carrots, onions and celery to the pot.
  13. Cook for 5-7 minutes or until vegetables tender. (You may need to turn the heat up a bit).
  14. Add shredded chicken pieces and cooked noodles and heat through.
  15. Serve!
Recipe by the chic brûlée at