Description
This cozy homemade chicken macaroni soup is like a warm hug in a bowl. This easy recipe uses a whole chicken to make the broth from scratch.
Ingredients
Scale
- 1 whole chicken (about 4 lbs). If you can't find a whole chicken, I suggest buying bone-in, skin-on chicken breasts and thighs for the soup. The chicken skin gives off essential flavor and nutrients for this soup.
- 18 cups of water (make sure there is enough water to cover the chicken fully)
- Aromatics (2 carrots, 2 stalks of celery, 1 bay leaf, 2 cloves of garlic, 2 sprigs rosemary, 2 sprigs thyme and 1 star anise)
- 2 teaspoons of Fleur de sel
- 1.5 cups of chopped carrots
- 1.5 cups of chopped celery
- 3 cups of chopped leeks
Instructions
- Fill a stock pot with the water.
- Add in your whole chicken, directly into the cold water with the aromatics.
- Turn the heat on to medium high and bring to a simmer. Then bring the heat to medium.
- Simmer for 1.5 hours in a stockpot over medium heat until the chicken is fully poached and you have a flavorful broth.
- Gently remove the chicken from the broth and then strain for a clear bouillon.
- Carve the poached chicken and cut into little pieces.(I couldn’t resist eating a few pieces when I was cooking - it is sooo tasty) Add back into the broth
- Add in the chopped carrots, the celery and the leeks.
- Simmer for 30 minutes.
- Add another pinch of salt to taste.
- Meanwhile, cook your favorite pasta in a separate pot. (always cook the pasta in a separate pot so that the pasta doesn’t sit in the soup and get all mushy!) I like elbow macaroni.
- Serve once the pasta is al dente. Ladle some pasta in the bottom of each bowl and then top with the chicken soup.
- Serve with fresh chopped parsley and grated parmesan.
- Voilà A big pot of nourishing, homemade from scratch chicken noodle soup that is like a hug in a bowl to last you through the week. Bon Appétit!