Hearty and delicious chicken noodle soup with slow-cooked, bone-in chicken!
1small fryer chicken, 3 to 4 pounds
1large sweet onion, diced
2celery sticks, diced
2 to 3medium carrots, diced
2 to 3tbspbutter
1/2cupwhite wine, optional
1 to 2tspsalt; season to taste
1tspground black pepper
1 1/2tspherb de provence
2 to 3cupsdry egg noodles
2tbspfresh chopped parsley
2tbsplemon juice; optional in place of wine
Prepare the chicken first. Using a sharp knife and sturdy cutting board, break down the chicken. First, run a knife around the drumstick, pull it away from the body and allow the joint to naturally guide you to the separation then cut off the drumstick. Do this for the other side, then move onto the thighs and wings, cutting first around the meat, then pulling the bone back and letting the joint pop out. To remove the breasts, run a knife along the top to find the breast bone, then gently work the knife as close to the bone as possible, removing the breast meat. Save the breast meat for another recipe. For more details, check out the video link in my recipe post!
Preheat a large soup pot over medium-high heat and add a drizzle of cooking oil, along with the butter. Add in the aromatic - onion, carrots and celery. Sweat this mixture over medium heat for about 4 to 5 minutes, just until the mixture is tender but not caramelized. Add in the white wine and continue cooking for 2 to 3 minutes, until it's evaporated (leave out the wine if not using). Season the mixture with salt, pepper, herbs and paprika.
Add in the chicken broth and water (just water may be used if desired) and then add in the chicken carcass, drumsticks, thighs and wings. Close the pot with a lid and allow the soup to come to a boil over high heat. Reduce the heat to low, just enough to keep the soup simmering. Simmer the chicken soup for 30 minutes to 1 hour; the longer, the better!
Once the chicken has cooked, remove it carefully with tongs and place into a large bowl. Using tongs or fork, pull the meat off the bones and into a clean bowl. Discard the bones, skin and ligaments. Break down any larger chunks of meat into bite sized pieces. Return the cleaned meat into the chicken broth and add the dry noodles. Continue to cook the soup for an additional 7 to 9 minutes, or until the noodles are cooked. If not using white wine, add a few tablespoons of freshly squeezed lemon juice and garnish with parsley.