Soup, Chicken Noodle

Składniki

• 200g leeks/onion

• 400g carrots

• 300g celery

• 30g chicken fat or oil

• 550g chicken thighs

• 10g salt + more

• black pepper

• 225–300g egg noodles

Quick stock

• 2700g stock

• 30g BTB chicken

• 3 packets gelatin

Wskazówki

1. Make quick stock

2. Salt thighs and rest 30 min

3. Boil noodles in salted water per package; drain and toss in oil

4. Large pot on med-high, add chicken fat, leeks, carrots, celery, pinch salt; sweat 5 min

5. Add stock, bring to gentle simmer

6. Add thighs, poach 15–17 min until tender

7. Remove chicken, shred and lightly chop, return to soup

8. Taste and season broth well

9. Serve soup over noodles with lots of black pepper