The Ultimate Comfort: Authentic Homemade Dutch Chicken Noodle Soup Recipe
Step into a world of warmth and nostalgia with this incredible old-fashioned chicken soup. Crafted with love, tender chicken legs, and the freshest vegetables, this isn’t just any soup; it’s a heartwarming journey back to my grandmother’s kitchen, where the comforting aroma of simmering homemade soup effortlessly filled every corner of the house. Prepare to recreate that cherished memory and savor a bowl of pure, wholesome goodness.
Crafting the Perfect Easy Homemade Chicken Soup from Scratch
This traditional chicken soup instantly brings back those treasured, warm memories of childhood. I can still picture a large pot of fresh chicken soup gently simmering on the stove, its fragrant steam rising. The broth, a golden elixir, slowly developed its deep, complex flavor from the careful infusion of aromatic herbs and garden-fresh vegetables. It was a patiently brewed symphony of flavors, promising comfort in every spoonful.
And when the soup was finally ready, steaming bowls, brimming with deliciousness, would arrive at the table. Packed with generous pieces of tender chicken and delicate vermicelli noodles, it was always a favorite. The best part? This isn’t a secret recipe; now, you too can recreate this magical experience in your own kitchen, bringing that same authentic flavor and warmth to your family’s table!
The Secret to Authentic Old-Fashioned Chicken Noodle Soup
What truly elevates this chicken soup, making it so incredibly special and authentically old-fashioned? It all begins with the carefully selected fresh ingredients. We start with a vibrant trio of root vegetables: crisp carrots, aromatic celery, and earthy leeks. These foundational vegetables don’t just add delightful taste and texture; they form the backbone of the broth’s flavor profile, slowly releasing their sweetness and savory notes as they simmer.
And then there’s the star: the humble chicken leg. By slow-cooking chicken legs directly in the liquid, we extract every ounce of rich, deep chicken flavor, resulting in a broth that is unparalleled in its richness and body. Unlike using a whole chicken or breast meat, chicken legs provide a more profound, nuanced flavor due to their higher fat content and bone marrow, all while being a much more budget-friendly option. This traditional method ensures that deep, full chicken essence permeates every single drop of your soup.
Whether you’re seeking a comforting embrace on a chilly evening, a nourishing meal when feeling under the weather, or simply craving a genuinely satisfying bowl of homemade chicken soup, this recipe promises to meet – and exceed – all your expectations. It’s more than just a meal; it’s an experience. Enjoy your meal, and savor every spoonful!
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📖 Recipe
RECIPE CARD
Andréa
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Ingredients
Gather these fresh, wholesome ingredients to create a rich and flavorful broth, the heart of our homemade chicken noodle soup:
- 1 ½ pound chicken legs
- 2 onions, peeled, quartered
- 2 leeks, cleaned, top and bottom parts removed, cut into pieces
- 2 carrots, cleaned and sliced
- 2 stalks celery, cleaned and cut into slices
- 2 cloves garlic, deskinned
- 10 sprigs Fresh Parsley
- 15 black peppercorns
- 3 bay leaves
- 2 teaspoons dried thyme
- 1 mace
- 1 teaspoon basil
- 7 cups water
- ¼ cups vermicelli noodles
- 20 sprigs celery, leaves only, finely chopped
- 20 sprigs parsley, leaves only, finely chopped
- salt and pepper, at taste
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
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To begin, carefully place the chicken legs into a large, sturdy stockpot. Using chicken legs is key for a rich, flavorful broth as the bones and dark meat contribute significantly to the depth of taste.1 ½ pound chicken legs
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Next, add all your aromatic vegetables and spices to the pot with the chicken legs. This includes the quartered onions for a sweet foundation, sliced leeks, carrots, and celery for a robust vegetable base. Incorporate the deskinned garlic cloves, fresh parsley sprigs, black peppercorns for a gentle heat, bay leaves for an earthy note, dried thyme, basil, and a touch of mace to create a complex and inviting aroma. These ingredients will slowly infuse the broth as it simmers.2 onions, 2 leeks, 2 carrots, 2 stalks celery, 2 cloves garlic, 10 sprigs Fresh Parsley, 15 black peppercorns, 3 bay leaves, 2 teaspoons dried thyme, 1 mace, 1 teaspoon basil
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Pour the 7 cups of cold water into the pan, ensuring all ingredients are submerged. Starting with cold water allows the flavors from the chicken and vegetables to slowly release into the broth, creating a clearer and more intensely flavored stock.7 cups water
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Bring the water to a full boil over high heat, uncovered. Once boiling, immediately reduce the heat to the lowest possible setting. The goal is a gentle simmer, not a vigorous boil, which can make the broth cloudy. A simmer plate or diffuser can be very helpful here to maintain a consistent, low temperature. Allow the soup to simmer gently for a full 2 hours. This long, slow cook time is crucial for extracting maximum flavor from all ingredients. Check occasionally, and if the water level drops too low, add a little more water to keep the chicken and vegetables mostly submerged.
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After simmering, carefully remove the cooked chicken legs from the stock using tongs or a slotted spoon. Place them on a plate or cutting board to cool slightly before handling.
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Once the chicken legs are cool enough to touch, remove and discard the skin. Then, separate the tender meat from the bones. You can easily shred the chicken meat with two forks or slice it into small, bite-sized pieces. Set the prepared chicken meat aside; it will be added back to the soup later.
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Place a fine-mesh sieve (a conical sieve works wonderfully for this, or any coarse sieve lined with cheesecloth for extra clarity) over a clean, empty saucepan or large heatproof bowl. Carefully pour the entire stock, including the vegetables and herbs, through the sieve. This will separate the rich, clear broth from the cooked solids. Discard the leftover vegetables and herbs in the sieve, as their flavor has already been fully extracted.
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Measure the strained stock. Due to evaporation during simmering, the volume might have decreased slightly. If necessary, add enough water to reach a total of 7 cups of broth. This ensures the perfect consistency and flavor balance for your soup.
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Return the broth to the clean stockpot and heat it over medium heat until it is simmering gently and wonderfully hot. Now, add the reserved shredded or sliced chicken meat and the delicate vermicelli noodles to the pan.¼ cups vermicelli noodles
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Bring the soup back to a gentle boil, then reduce the heat and let it simmer over low heat for approximately 10 minutes. This allows the vermicelli noodles to cook through until tender, absorbing some of the delicious broth.
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Finally, stir in the finely chopped fresh parsley and celery leaves. The fresh herbs will add a vibrant color and a burst of fresh flavor. Taste the soup and season generously with salt and pepper to your preference. Remember, a good soup needs proper seasoning to shine!20 sprigs celery, 20 sprigs parsley, salt and pepper
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Serve your homemade Dutch chicken noodle soup immediately, piping hot. Garnish with a little extra fresh parsley if desired. Enjoy the comforting flavors!
Notes
2. Adding Extra Vegetables: For a heartier soup packed with even more nutrients and texture, feel free to add extra vegetables. Small, uniformly cut cubes of celery, carrots, or finely chopped leek are excellent choices. Add these additional vegetables when you introduce the vermicelli noodles to the soup, and then allow everything to simmer gently for about 15 minutes, or until the vegetables are tender-crisp. You can also add peas, green beans, or corn for extra color and sweetness in the final stages of cooking.
3. The Art of Seasoning: Proper seasoning is vital for a truly delicious soup. Always taste your soup at the final step and adjust with salt and pepper as needed. A well-seasoned soup should have a pleasant, savory (salty) taste that enhances all the other flavors. As a general guideline, you can start with approximately one teaspoon of salt per 2 ¼ cups of stock. For this recipe, that would be around three teaspoons of salt in total, but always adjust to your personal preference and the saltiness of your ingredients. Don’t be afraid to add a pinch more to make the flavors pop!
4. Delicious Serving Suggestions: My grandmother always served this comforting soup with an array of delectable accompaniments, and I highly recommend following her lead! Pair your warm bowls of chicken soup with crispy homemade puff pastry cheese sticks, a crusty freshly baked baguette, and a generous smear of fragrant homemade garlic butter. These additions turn a simple soup into a delightful and satisfying meal.
5. Storage Guidelines for Freshness:
- Refrigerator: To ensure food safety and maintain freshness, allow the chicken soup to cool quickly after cooking (you can place the pot in an ice bath to speed this up). Once cooled, transfer it to an airtight container and store it covered in the refrigerator for up to two days.
- Freezer: Chicken soup freezes beautifully! Let the soup cool completely and then pour it into freezer-safe containers or heavy-duty freezer bags. Remember to leave enough headspace (about an inch from the top) as liquids expand when frozen. The homemade chicken soup can be kept in the freezer for up to three months without compromising flavor or quality. For best results, thaw the frozen soup overnight in the refrigerator before reheating.
- Reheating: When ready to enjoy, simply transfer the thawed (or partially thawed) chicken soup to a saucepan and reheat gently over medium heat, stirring occasionally, until it is thoroughly warm. Avoid vigorous boiling to maintain the integrity of the noodles and chicken.
Health Benefits of Homemade Chicken Soup
Beyond its incredible taste and comforting qualities, homemade chicken soup offers a multitude of health benefits. Rich in vitamins and minerals from the slow-cooked vegetables, and protein from the chicken, it’s a nourishing meal that supports overall well-being. The warm broth is excellent for hydration, and the steam can help clear nasal passages, making it a go-to remedy for colds and flu. When you make it from scratch, you control the ingredients, avoiding excessive sodium and artificial additives often found in store-bought versions. It’s truly good for the soul and the body!
Customizing Your Dutch Chicken Noodle Soup
While this recipe provides the perfect base for an authentic old-fashioned Dutch chicken noodle soup, don’t hesitate to make it your own! Feel free to experiment with different types of noodles – wider egg noodles can offer a different texture, or even gluten-free pasta if preferred. You could also swap out some of the traditional herbs for a fresh rosemary sprig or a bay leaf for a slightly different aromatic profile. Adding a squeeze of fresh lemon juice at the very end can brighten all the flavors. This versatility is what makes homemade soup so rewarding, allowing you to tailor it to your family’s tastes and what fresh ingredients you have on hand.
Nutrition
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More Delicious Soup Recipes to Explore
If you loved this comforting Dutch Chicken Noodle Soup, you’re in for a treat! Here are a few more delightful soup recipes to warm your soul and tantalize your taste buds:
- Pumpkin Soup with Coconut Milk
- Easy French Onion Soup with Beer
- Dutch Koninginnensoep (Creamy Chicken Soup)