The Ultimate Comfort: Authentic Old-Fashioned Dutch Chicken Noodle Soup Recipe
Step into a world of warmth and nostalgia with this incredible old-fashioned chicken soup. Crafted with fresh, wholesome vegetables, tender chicken legs, and an abundance of love, this isn’t just any soup. It’s a culinary journey back to simpler times, to my grandmother’s kitchen, where the comforting aroma of homemade chicken soup lovingly simmered, filling every corner of the house with its inviting scent. This recipe captures that timeless essence, bringing a piece of cherished tradition right to your table.
Crafting the Perfect Homemade Chicken Soup from Scratch
This heartwarming chicken soup recipe effortlessly transports me back to my childhood, recalling vivid memories of a large pot gently simmering on the stove. The kitchen, indeed the entire house, was infused with the fragrant steam of a broth slowly deepening in flavor, thanks to a carefully selected medley of herbs and garden-fresh vegetables. This wasn’t just food; it was a promise of comfort, a hug in a bowl that instantly soothed any sniffles or simply satisfied a hungry soul.
When the soup finally reached its peak, bowls of steaming, aromatic goodness would arrive at the table, brimming with succulent chicken pieces and delicate vermicelli noodles – exactly how I loved it. The beauty of this recipe is that it empowers you to recreate that same cherished experience. You can now conjure up that magic in your own kitchen, bringing generations of flavor and love to your family and friends.
The Secret to a Rich, Flavorful Broth
The foundation of any exceptional chicken soup lies in its broth, and ours is no exception. We achieve a profound depth of flavor by starting with cold water and slowly simmering chicken legs alongside a robust blend of aromatic vegetables and herbs. This gentle, prolonged cooking process extracts every ounce of goodness from the ingredients, creating a golden, savory liquid that forms the soul of the soup. Patience is key here; rushing the process would mean sacrificing the complexity and richness that truly define an old-fashioned chicken soup.
By using chicken legs, we tap into their rich bone marrow and darker meat, which contribute more collagen and fat than leaner cuts like chicken breast. This results in a naturally thicker, more gelatinous broth that coats the palate beautifully and feels incredibly nourishing. This method also allows the flavors of the carrots, celery, leeks, onions, and garlic to meld harmoniously with the chicken, creating a symphony of tastes that is both robust and refined.
Why This Old-Fashioned Chicken Noodle Soup Stands Out
What truly elevates this chicken soup recipe above the rest? It begins with the commitment to fresh, quality ingredients. We meticulously select crisp carrots, vibrant celery, and tender leeks – vegetables that not only impart a delicious, earthy sweetness but also contribute to the soup’s wonderful texture. These fresh components are the backbone of the flavor profile, creating a lively base for the chicken.
And then there are the chicken legs. These humble cuts are the unsung heroes of this recipe. Slow-cooked in the simmering liquid, they release a deep, full-bodied chicken flavor that permeates the entire broth. Unlike a whole chicken, using chicken legs is not only incredibly flavorful but also much more budget-friendly, making this a delightful and economical meal for any day of the week. The meat from the legs becomes incredibly tender and succulent, easily shredding to add generous portions to each bowl.
Whether you’re seeking a comforting embrace on a chilly evening, a warm pick-me-up when you’re feeling under the weather, or simply craving a truly satisfying bowl of homemade chicken soup, this recipe promises to exceed all your expectations. Every spoonful is a testament to tradition, flavor, and the simple joy of good food made with care. Get ready to enjoy a meal that truly nourishes both body and soul!
Customizing Your Homemade Chicken Noodle Soup
While this recipe offers a perfect classic, it’s also wonderfully adaptable. Feel free to adjust the vegetable blend to your liking; adding parsnips, turnips, or even a handful of spinach towards the end can introduce new dimensions of flavor and nutrition. For a touch of spice, a pinch of red pepper flakes can be added during the simmering process. Experiment with different types of noodles – egg noodles or even small pasta shapes can replace vermicelli for a varied texture. The beauty of homemade soup is its versatility!
For those who prefer a clearer broth, meticulously skimming any foam that rises during the initial simmering is crucial. If you’re looking for a creamier texture, a small amount of heavy cream or a cornstarch slurry can be stirred in during the final 10 minutes of cooking, though this deviates slightly from the traditional old-fashioned style. However you choose to personalize it, the fundamental principles of fresh ingredients and slow cooking remain the key to its success.
Did you recreate this delightful recipe? We’d absolutely love to see your culinary masterpiece! Tag #byandreajanssen on Instagram! I always enjoy seeing your unique creations and frequently share the most beautiful photos from our community. If you savored this recipe, please take a moment to leave a rating on the recipe card below! Your valuable feedback is incredibly helpful, not only to me but also to other home cooks searching for their next favorite meal.
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📖 Recipe: Old-Fashioned Dutch Chicken Noodle Soup
RECIPE CARD
Andréa
Pin Recipe
10 minutes
10 minutes
2 hours
2 hours
20 minutes
Dinner, Lunch, Soup
Dutch
8
bowls
147
kcal
Prevent your screen from going dark
Ingredients
- 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.
US Customary
Instructions
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Begin by carefully placing the chicken legs into a large, sturdy stockpot. Ensure they lay flat for even cooking.1 ½ pound chicken legs
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Next, add all the aromatic vegetables and herbs to the pot with the chicken. This includes the quartered onions, cut leeks, sliced carrots, sliced celery, deskinned garlic cloves, fresh parsley sprigs, black peppercorns, bay leaves, dried thyme, basil, and mace. These ingredients will infuse the broth with rich, complex flavors 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 directly into the pot, ensuring all ingredients are submerged. Starting with cold water is crucial as it slowly brings out the flavors and impurities, resulting in a clearer, richer broth.7 cups water
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Bring the water to a gentle boil over medium-high heat (without a lid). Once boiling, immediately reduce the heat to the lowest possible setting – a simmer plate can be very helpful here to maintain a consistent, very low simmer. Allow the soup to simmer gently for a full 2 hours. This long, slow simmer is key to developing deep flavors. Check the water level periodically; if it becomes too low, add a little more water to ensure the ingredients remain submerged.
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After 2 hours, carefully remove the cooked chicken legs from the stock. Use tongs or a slotted spoon to transfer them to a plate or cutting board.
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Once the chicken legs are cool enough to handle, remove and discard the skin. Carefully pull the tender meat from the bones. Shred or slice the chicken meat into small, bite-sized pieces. Set the prepared chicken aside; it will be added back to the soup later.
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Place a fine-mesh sieve or a conical sieve over a separate clean pot or large bowl. Carefully pour the entire contents of the stockpot through the sieve, allowing the clear broth to collect in the clean pan/bowl. Discard the cooked vegetables and herbs left in the sieve, as their flavors have already been extracted into the broth.
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Measure the strained chicken stock. If the liquid has reduced below 7 cups during simmering, top it up with additional water until you reach the desired 7 cups of broth.
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Return the broth to the stove and heat it over medium heat until it is thoroughly hot. Once simmering, add the reserved shredded chicken meat and the vermicelli noodles to the pan.¼ cups vermicelli noodles
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Bring the soup back to a boil, then reduce the heat to low and let it simmer gently for about 10 minutes, or until the vermicelli noodles are cooked al dente.
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Finally, stir in the finely chopped celery leaves and parsley. Season the soup generously with salt and freshly ground black pepper to taste. Adjust seasoning as needed until the flavor is perfectly balanced.20 sprigs celery, 20 sprigs parsley, salt and pepper
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Serve your comforting Old-Fashioned Dutch Chicken Noodle Soup immediately, garnished with extra fresh herbs if desired. Enjoy!
Notes
2. Adding Extra Vegetables: If you love a soup packed with more vegetable goodness, here’s a simple trick. When you add the vermicelli noodles to the strained broth, also toss in small, uniformly diced cubes of fresh celery and carrots, along with some finely chopped leek. Let these extra vegetables simmer gently with the noodles for about 15 minutes, or until they are tender-crisp. This adds a lovely fresh texture and even more nutrients to your soup.
3. Perfect Seasoning: It’s best to season this soup with salt and pepper in the very last step, after all the ingredients have had a chance to meld. A truly delicious soup has a balanced, slightly salty taste that enhances all the other flavors. As a general guideline, you might use approximately one teaspoon of salt for every 2 ¼ cups of stock. For this recipe, that would be roughly three teaspoons of salt, but always taste and adjust to your personal preference.
4. Delicious Pairings: My grandmother always had a way of making a meal truly special. She served this chicken soup with delightful homemade puff pastry cheese sticks, a freshly baked baguette, and rich garlic butter. I wholeheartedly recommend experiencing this classic combination – it’s pure bliss!
5. Storage Guidelines: Proper storage ensures you can enjoy this delicious soup for days to come or save it for a quick meal later.
- Refrigerator: Allow the chicken soup to cool down quickly (you can place the pot in an ice bath to speed this up). Store it in an airtight container in the refrigerator for up to two days.
- Freezer: For longer storage, let the soup cool rapidly before pouring it into freezer-safe containers. Remember to leave some space at the top of the container, as liquids expand when frozen. This homemade chicken soup can be kept in the freezer for up to three months. Thaw it overnight in the refrigerator before reheating.
- Reheating: Gently reheat the chicken soup over medium-low heat on the stovetop, stirring occasionally, until it is hot throughout. Avoid bringing it to a rolling boil, as this can affect the texture of the noodles and chicken.
Nutrition
Carbohydrates: 10g
Protein: 9g
Fat: 8g
Saturated Fat: 2g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 3g
Trans Fat: 0.03g
Cholesterol: 45mg
Sodium: 81mg
Fiber: 2g
Sugar: 3g
Vitamin A: 3350IU
Vitamin C: 11mg
Iron: 2mg
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More Heartwarming Soup Recipes to Explore
If you’ve enjoyed the comforting embrace of this Dutch Chicken Noodle Soup, you’re in for a treat! We have a collection of other fantastic soup recipes that are equally delightful and perfect for any occasion. From exotic flavors to classic European stews, there’s a bowl of warmth waiting for you. Dive into our curated selection and find your next favorite homemade soup.
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