Chicken Noodle Soup from Homemade Stock 鸡肉面条汤
A classic and comfort dish with homemade stock.
Equipment
- 5 quart stock pot
- 10" sauce pan
Ingredients
- 3-4 pounds whole chicken
- 1 medium onion
- 1 large carrot
- 2 cups egg noodles
- 1 tsp mixed herbs
- 1 tbsp salt
- 10 cups water
Instructions
- Along the thighs, wings, and breast joints, use a knife to dismantle the chicken into smaller pieces
- Place all the pieces, except for the breast, into the pot. Add water to the pot until the water surface is about 1-2 inches above the chicken parts
- Place the pot on the stove, and turn the heat to high. Bring the pot to boil for about 2 mins. Remove the scum with a spoon
- Put the breasts into the pot, and make sure they are submerged under the water
- Once the pot is back to boil, turn heat to low, cover it with a lid, and simmer at low heat
- Add ice and cold water to the sauce pan after 18-19 mins
- After the pot simmers for 20 mins, take the breast out, and put them to the ice water to quickly cool down. Keep the chilled breast for another dish
- Put the lid back on and simmer for another 50-55 mins. Remove the pot from the heat and cool it down
- Take the chicken pieces out of the stock, and remove all the meat from the bones. Put the bones back into the pot, and add additional water (3-4 cups). Put the pot back onto the stove and bring it to boil. Turn heat to low to simmer for about 30 more mins with the lid on
- Remove the pot from the heat, and cool it down to room temperature. Place it in a refrigerator overnight. Use a spoon to scoop out excess grease on the top. Warm up the stock for the next step
- Peel, rinse, and mince the onion and carrot
- Place the sauce pan onto the stove. Add oil and the minced veggies. Turn heat to high and sautee for about 2-3 mins. Add 5-6 cups of the stock.
- Bring the pan to boil. Add the egg noodles, mixed herbs, and stir to mix
- Turn heat to low, and let the pan simmer with lid on for about 15-50 mins until the noodles are soft
- Add the chicken meat, white pepper powder, and salt. Turn heat to high and bring it to boil for 2-3 mins with stirring
- Adjust with salt to your likings
- Serve as it is or a side dish
Video
Notes
- You don't have to go through all the trouble to make your own stock. I typically make about 3 different dishes from ingredients from the homemade stock. You could simply use stock from grocers.
- You don't have to remove the grease by freeze the stock. You could scoop it with a spoon.
- Besides onions and carrots, you may want to add other veggies to your soup.