Double-Dark Chicken Noodle Soup
A rich and hearty chicken noodle soup made with two types of chicken - wings for a deep, flavorful broth and thighs for tender meat. This soup features fresh vegetables, herbs, and egg noodles for a comforting classic with intense depth of flavor.
Ingredients
- •1 whole leek
- •½ bunch parsley stems
- •6 sprigs thyme
- •2 leaves bay leaves
- •1 tablespoon vegetable oil
- •3 pounds chicken wings
- •1 whole onion
- •3 whole carrots
- •2 stalks celery
- •2 cloves garlic
- •1 tablespoon tomato paste
- •½ teaspoon black peppercorns
- •1 to taste kosher salt and pepper
- •2½ pounds chicken thighs
- •8 ounces carrots
- •8 ounces pearl onions
- •halved through root
- •8 ounces egg noodles
- •1 to taste chervil
Cooking Instructions
- 1.
Trim dark green leaves from leek; discard all but 2. Slice leek in half lengthwise; set aside. Tuck parsley, thyme, and bay leaves inside leek leaves; tie closed with kitchen twine.
5 min
- 2.
Heat oil in a large heavy pot over medium. Working in batches, cook wings, turning often, until browned all over, 15-20 minutes. Transfer to a plate.
20 min
- 3.
Add onion, carrots, celery, garlic, and reserved leek to pot. Cook, turning occasionally, until browned, 10-12 minutes. Add tomato paste; cook, stirring, until slightly darkened, about 3 minutes. Add 1/2 cup water, scraping up browned bits. Add wings, leek bundle, peppercorns, and 12 cups water; bring to a boil. Reduce heat; simmer, skimming occasionally, until stock is deep amber and chicken is falling off the bone, 1 1/2-2 hours. Remove chicken and vegetables. Strain stock into a clean large heavy pot.
120 min
- 4.
Bring stock to a simmer over medium-high heat; season with salt and pepper. Add thighs, cover, and simmer until cooked through, 8-10 minutes. Transfer thighs to a plate; let cool slightly. Shred meat; discard bones.
10 min
- 5.
Add carrots and onions to pot; simmer until tender, about 5 minutes. Add meat. Meanwhile, cook noodles in a pot of boiling salted water until just al dente, 7-8 minutes. Drain; rinse under cold water. Add to soup. Serve topped with chervil.
15 min
- 6.
Do ahead: Soup (without noodles) can be made 2 days ahead (or 2 months if frozen). Let cool; transfer to airtight containers and chill.
