Description
Homemade Chicken Noodle Soup with vermicelli, and fresh vegetables in a rich broth made from scratch. A traditional Dutch comfort food.
Ingredients
Units
Scale
- 2.2 lb chicken leg quarters (2 to 3 pieces)
- 2 oz vermicelli pasta
- 3 celery stalks
- 2 onions
- 2 bay leaves
- 2 leeks
- 2 large carrots
- 1 piece mace whole
- 1/2 lemon
- Fresh Italian parsley
Instructions
- Start with the roughly chopped vegetables. Roughly chop 1 large carrot, 1 leek, 2 celery stalks, and 1 onion. You’ll discard these vegetables later.
- Pour a little over 2 quarts cold water into a large pot and add 2 to 3 chicken leg quarters. Bring the water to a boil, then reduce the heat.
- Add the roughly chopped vegetables along with 2 bay leaves, 1 piece of mace, some roughly chopped parsley, 2 heaping teaspoons salt, and a generous amount of freshly ground black pepper. Cover and let the chicken and vegetables gently simmer for at least 2 hours, until the chicken is almost falling apart.
- Remove the chicken leg quarters from the pot and pull the meat from the bones.
- Place a clean kitchen towel inside a fine-mesh strainer. Slowly pour the broth and vegetables through the strainer. You may need to do this in batches. This also helps remove the excess chicken fat.
- Finely dice 1 large carrot and 1 celery stalk, finely chop 1 onion, and thinly slice 1 leek. Finely chop a handful of parsley as well. Add everything to the broth along with the shredded chicken. Gently simmer for another 15 to 30 minutes.
- Add 2 oz vermicelli pasta to the soup during the last 10 minutes, along with a splash of fresh lemon juice.
- Taste and adjust the seasoning as needed. Add more salt, pepper, or a chicken bouillon cube if desired. You can also add a little soy sauce. Whatever you like best!
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Dutch