Dutch-style Chicken Noodle Soup

Ingredients

While the Mexican Sopa de pollo y fideos typically includes spices like cumin and chili powder, the Dutch-style adaptation focuses on the natural flavors of the ingredients. The Dutch version also incorporates traditional Dutch vegetables and uses wider egg noodles instead of thin vermicelli noodles. We alse have the original recipe for Sopa de pollo y fideos, so you can check it out.

• 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs) 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs)
• 2 liters (8 cups) chicken broth 2 liters (8 cups) chicken broth
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 leeks, sliced 2 leeks, sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 1 onion, chopped 1 onion, chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 250 grams (9 oz) wide egg noodles 250 grams (9 oz) wide egg noodles
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 10g (2g saturated)
• Carbohydrates: 30g (4g sugars)
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring the chicken broth to a boil.
2. 2.
   Add the chicken pieces to the pot and simmer for 30 minutes, or until the chicken is cooked through and tender.
3. 3.
   Remove the chicken from the pot and set aside to cool. Once cooled, shred the chicken into bite-sized pieces.
4. 4.
   Skim any impurities from the surface of the broth and return it to a simmer.
5. 5.
   Add the carrots, leeks, celery, onion, and garlic to the pot. Cook for 10 minutes, or until the vegetables are tender.
6. 6.
   Add the egg noodles to the pot and cook according to package instructions, usually around 8-10 minutes.
7. 7.
   Once the noodles are cooked, return the shredded chicken to the pot and season with salt and pepper to taste.
8. 8.
   Serve the Dutch-style chicken noodle soup hot, garnished with fresh parsley.

Treat your ingredients with care...

• Chicken — Make sure to remove the skin before cooking to reduce the fat content.
• Egg noodles — Cook the noodles separately and add them to the soup just before serving to prevent them from becoming too soft.

Tips & Tricks

• For added flavor, you can sauté the vegetables in a bit of butter before adding them to the soup.
• If you prefer a thicker soup, you can add a tablespoon of flour to the vegetables before adding the broth.
• Feel free to customize the soup by adding other vegetables such as peas or corn.
• To make the soup more filling, you can add cooked rice or diced potatoes.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for future use.

Serving advice

Serve the Dutch-style chicken noodle soup in deep bowls, allowing the flavors to meld together. Accompany it with a slice of crusty bread for a complete and satisfying meal.

Presentation advice

Garnish each bowl of soup with a sprinkle of fresh parsley to add a pop of color and freshness.