Chicken Noodle Soup: A Heartwarming Classic | Chef Jean-Pierre

Name: Chicken Noodle Soup: A Heartwarming Classic | Chef Jean-Pierre
Total time: 90 min
Ingredients: 1 Whole chicken; 1 + 1 ½ cups Celery; 7 Carrot, peeled; 1 Leek; 1–2 + 1 Onion, chopped, sliced; 3–4 Thyme; 3–4 Parsley; 4–5 Bay leaf; 5–6 Garlic; 1 tsp Peppercorn; 1 tbsp Olive oil; 1 Sweet potato; 1 cup Bell pepper; ½ lb Pasta; 3 tbsp Cornstarch; Salt; Black pepper

By Chef Jean-Pierre · 90 min

Ingredients

Whole chicken1
Celery1 + 1 ½ cups
Carrot · peeled7
Leek1
Onion · chopped, sliced1–2 + 1
Thyme3–4
Parsley3–4
Bay leaf4–5
Garlic5–6
Peppercorn1 tsp
Olive oil1 tbsp
Sweet potato1
Bell pepper1 cup
Pasta½ lb
Cornstarch3 tbsp
Salt
Black pepper

Instructions

Clean the chicken and cut it as shown in the video, setting the breast aside for another dish.
Place all the soup ingredients in a large pot and cover with water about 2 inches above them.
Bring to a boil, reduce to low, and cook for 1½ to 2 hours until the vegetables are soft.
Strain out the solids and keep the two legs. Shred the meat from the legs with two forks.
For the soup, heat the olive oil in a large pot and cook the sliced onion until translucent and lightly golden.
Add the remaining soup ingredients and the stock, and cook for 15–20 minutes until the vegetables are tender.
If you like, stir in a little cornstarch mixed with 3 tablespoons water to thicken the soup.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

Watch the recipe video Open the official recipe

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