Medium
Poulet et Boulettes à l'Ancienne
1 hr 20 min6
(248)
Medium
Soupe au Poulet et Nouilles Maison
(437)
2 hr 15 min8320 calNot from a can. Not from a packet. Not from a Tetra Pak. The kind of chicken noodle soup that takes two hours but fills your kitchen with a smell that makes everyone in the house wander in asking when it'll be ready. One whole chicken, a mirepoix of onion, carrot, and celery, bay leaves, peppercorns, and flat-leaf parsley. Simmer it all, pull the meat, strain the broth through a fine mesh sieve, add egg noodles in the last 10 minutes. In February in Winnipeg when it's minus 35 outside, this is the only acceptable dinner.
Ingrédients
Portions :
8
Instructions
Valeur nutritive par portion
Calories320 kcal
Protéines34 g
Lipides17 g
Glucides26 g
Fibres6 g
Sucre2 g
Sodium447 mg
Conseils de pro
- 💡Don't rush the searing step — the browned bits on the bottom of the pan are pure concentrated flavour.
- 💡Use a heavy-bottomed pan that distributes heat evenly. A Dutch oven from the Bay or a cast iron from Canadian Tire both work perfectly.
- 💡Season aggressively — chicken absorbs flavour like a sponge, and under-seasoned chicken is the most common cooking mistake.
Variantes
- 🔄Swap the primary protein for bone-in thighs if the recipe calls for breast — thighs are more forgiving and harder to overcook.
- 🔄Add a splash of white wine or apple cider vinegar when deglazing for extra depth.
- 🔄Make it dairy-free by using olive oil instead of butter and coconut cream instead of heavy cream.
