Warm yourself with the flavors of this old-fashioned chicken soup made from fresh vegetables, prepared with love and chicken legs. This is no ordinary soup; it's a journey back to my grandmother's kitchen, where the smell of homemade soup filled the whole house.
Easy Homemade Chicken Soup from Scratch
This chicken soup brings back warm memories of old times when I was young. A pot of fresh chicken soup was simmering on the stove. The broth slowly became flavorful due to the herbs and vegetables that were added.
And when the soup was ready, bowls of deliciously smelling, steaming soup arrived at the table. With lots of chicken and vermicelli noodles, I love that. And now you can do that yourself!
Old-Fashioned Chicken Noodle Soup
And what makes this chicken soup so special? It starts by using fresh vegetables such as carrots, celery, and leeks that give the soup a delicious taste and texture. And the chicken leg, which cooks slowly in the liquid. It provides the soup with that deep, full chicken flavor. And using chicken legs makes it much more budget-friendly than a whole chicken.
Whether you need comfort food, something warm on a cold day, or you fancy a nice bowl of chicken soup, this soup will meet all your expectations. Enjoy your meal!
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Dutch 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
Ingredients you need per step are listed below the step in Italic
- Place the chicken legs in a large stockpot.1 ½ pound chicken legs
- Add the onions, leek, carrot, peppercorns, parsley, garlic, celery and thyme. Now add the bay leaf, thyme, basil, and mace.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
- Pour the cold water into the pan.7 cups water
- Bring the water to the boil (without a lid) and reduce the heat to as low as possible (a simmer plate works very well here). Simmer gently for 2 hours. If the water level becomes too low, add some water.
- Remove the chicken legs from the stock.
- Remove the skin from the chicken legs and take the meat from the legs. Slice into small pieces. Set aside for a moment.
- Place a sieve over a clean pan or bowl (a conical or coarse sieve is fine) and pour the stock through the sieve. You can throw away the vegetables and herbs left in the sieve.
- Measure the stock and fill until you've reached 7 cups of broth with water.
- Heat the stock until it is nice and hot. Put the chicken meat and vermicelli noodles in the pan.¼ cups vermicelli noodles
- Bring the soup to a boil and simmer over low heat for 10 minutes so the vermicelli cooks.
- Stir the parsley and celery into the soup and season with salt and pepper.20 sprigs celery, 20 sprigs parsley, salt and pepper
- Serve immediately.
- Refrigerator: Allow the chicken soup to cool quickly and store it covered in the fridge for up to two days.
- Freezer: Let the soup cool quickly and pour into a freezer container. Leave enough space on top because the soup will expand when frozen. The chicken soup can be kept for up to three months this way. Let thaw in the refrigerator.
- Reheat: Heat the chicken soup over medium heat until warm (but not boiling).