German Chicken Noodle Soup
Serves 815 mins prep120 mins cook
Making chicken noodle soup from scratch is easy and satisfying! This is a traditional German recipe, except for the fresh ginger. The ginger adds a very subtle, refreshing spice note. My homemade chicken stock made with a whole chicken and soup vegetables including celery root and leek is full of deep flavors that make this recipe stand out. I used storebought German egg soup noodles for this recipe, which are fun and different. My kids say this the best chicken noodle soup they've ever had!
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What you need
Instructions
0 Prep the chicken by running cold water over it (whether frozen or refrigerated), then add to a stock pot (or pressure cooker if using). 1 Trim and peel the vegetables, then roughly chop them up and add them to the chicken (just cut off the parsley stems and add them whole). Don't peel the onion, but just cut it in half and add it to the chicken with the peel on. 2 Add the bay leaf, pepper and salt and 3 quarts of COLD water (if using a pressure cooker, fill water to the max line, then add more water after removing the chicken when it's cooked). 3 Place a tight fitting lid on the stock pot and simmer for 2 to 3 hours or until the chicken can easily be pulled off the bones using a pair of tongs (see notes below if using a pressure cooker such as an Instant Pot). 4 Strain the soup, saving the chicken and liquid, and toss (or compost) the vegetables. Shred the chicken. 5 Bring the liquid back to a simmer, then season to taste with more salt and pepper. Add your fresh soup vegetables such as frozen peas, sliced carrots, small cauliflower or broccoli florets and cook until desired consistency. 6 Boil the egg noodles separately, so it doesn't get all mushy for when you're storing leftovers. This also helps the soup to stay clear and not become slimy and cloudy. 7 In individual bowls, combine the noodles, shredded chicken and broth with vegetables and garnish with fresh herbs like parsley or chives.View original recipe