Published: by Andréa
RECIPE
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!
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
Tried this recipe?Have you tried this recipe? Subscribe to my channel for more fun videos! Check out my YouTube channel!
Dutch Chicken Noodle Soup
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.
5 of 17 votes
Printen Pin Recept
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Simmer time: 2 hours hours
Total Time: 2 hours hours 20 minutes minutes
Course: Dinner, Lunch, Soup
Cuisine: Dutch
Author: Andréa
Servings: 8 bowls
Author: Andréa
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
US Customary - Metric
Ingredients you need per step are listed below the step in Italic
Instructions
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.
Notes
1. Fat: If fat appears on the chicken stock, remove it with a slotted spoon or let the soup cool. The fat floats to the top and forms a layer that you can easily skim off with a spoon.
2. Vegetables: If you want extra vegetables, add small cubes of celery, carrot, and finely chopped leek when adding the vermicelli to the soup. Then, let it simmer gently for 15 minutes.
3. Seasoning: Season this soup with salt and pepper in the last step. A good soup has a salty taste. As a guideline, you can use approximately one teaspoon of salt per 2 ¼ cup of stock, in this case, around three teaspoons.
4. Delicious: My grandmother served this soup with homemade puff pastry cheese sticks, a baguette, and garlic butter. I can recommend that!
5. Storage
- 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).
Nutrition
Calories: 147kcal | 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
3 x Soup
- Pumpkin Soup with Coconut Milk
- Easy French Onion Soup with Beer
- Dutch Koninginnensoep
More Soup Recipes
More A variety of ste recipes
- Feeling Cold? Warming Chicken Soups
- Spargelsuppe (Creamy Asparagus Soup)
- Dutch Carnavalssoep (Carnival Soup)
- Creamy Roasted Garlic Soup