Name: Chicken Noodle Soup
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 6
Ingredients: 1.6 kg whole chicken; 3 l water; 1 onion; 1 carrot; 2 sticks celery; 2 bay leaves; 1 tsp black peppercorns; 2 carrots; 2 sticks celery; 2 tsp salt; 200 g egg noodles; a handful parsley or dill; 1 tbsp lemon juice

1.6 kg

1 Poach at a bare simmer, skimming, 70 minutes 1h 10m Never let it boil. A rolling boil emulsifies the fat and clouds the broth.

2 Strain, and shred the meat off the bones 15m

3 Simmer the strained broth with the fresh vegetables, 15 minutes 15m

5 Combine the shredded meat, broth and noodles in the bowl 5m

3 l

2 sticks

1 tsp

2 sticks

2 tsp

200 g

4 Boil separately and drain 8m

a handful

1 tbsp

Start in cold water, never boil

Proteins that would otherwise scum and cloud the broth coagulate gradually if the water heats slowly, so they rise and can be skimmed. A boil breaks fat into droplets small enough to stay suspended, which is what makes a stock look milky and taste greasy. Aim for the occasional lazy bubble.

Notes

The vegetables that made the stock are spent — discard them and add fresh ones for the soup.
Noodles separately, always. In the pot they absorb the broth and by tomorrow there is none left.
The broth freezes; the assembled soup does not.

Method

Poach at a bare simmer, skimming, 70 minutes

Strain, and shred the meat off the bones

Simmer the strained broth with the fresh vegetables, 15 minutes

Boil separately and drain

Combine the shredded meat, broth and noodles in the bowl

Start in cold water, never boil

Notes