Chicken Noodle Soup, Best, With Cinnamon, Allspice

Name: Chicken Noodle Soup, Best, With Cinnamon, Allspice And Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 4 - 5 pound whole chicken (remove giblets but keep skin and all bones on and intact), best-quality you can get; 1 tablespoon kosher salt; 1 tablespoon canola oil; 2 carrots, peeled and sliced on the diagonal into 1/2-inch rounds; 2 stalks of celery, trimmed and chopped into 1/4-inch chunks, reserve leaves for later use in the soup; 1 medium or large yellow onion, skin removed, onion sliced into wedges (sixths or eighths); 5 dried bay leaves; 8 cups chicken stock, preferably homemade; freshly ground black pepper; zest of 1 lemon; 1/4 teaspoon ground allspice; 1/4 + 1/8 teaspoons ground cinnamon; 2 cups water; 2 cups uncooked, extra-wide egg noodles

Servings: persons

1 4 - 5 pound whole chicken (remove giblets but keep skin and all bones on and intact), best-quality you can get
1 tablespoon kosher salt
1 tablespoon canola oil
2 carrots, peeled and sliced on the diagonal into 1/2-inch rounds
2 stalks of celery, trimmed and chopped into 1/4-inch chunks, reserve leaves for later use in the soup
1 medium or large yellow onion, skin removed, onion sliced into wedges (sixths or eighths)
5 dried bay leaves
8 cups chicken stock, preferably homemade
freshly ground black pepper
zest of 1 lemon
1/4 teaspoon ground allspice
1/4 + 1/8 teaspoons ground cinnamon
2 cups water
2 cups uncooked, extra-wide egg noodles

1
["Press the tablespoon of kosher salt all over the surface of the chicken and set on a plate near the stovetop.
2
In a large, enameled cast iron pot (like a Staub or Le Creuset or something similar) set over a medium-high burner, heat the canola oil until it's hot and sliding easily over the base of the pot.", "When it's hot, place the chicken, breast side down, in the pot and let it brown, about five minutes. Then, gently flip the chicken to brown the other side too, and, at the same time, add your carrots, celery and onions.
3
You want the bird to be golden with darker brown spots on the thighs and high points of the breast, the vegetables to have darkened in spots and the onions to be moving towards translucent.", "At that point, add the bay leaves, chicken stock, lemon zest, allspice and cinnamon. Grind some fresh pepper over everything and then stir to combine the spices and zest with the stock. Bring the soup to a boil, cover loosely with the pot's lid (slightly askew), and then reduce the heat such that you can maintain a gentle simmer. Cook for an hour, flipping the chicken periodically during that time.", "After an hour, use tongs to pull on a chicken wing. Does it resist your tug or does it slip right out of the joint? You want the bird to pretty much fall apart: the meat will not slide off the bones, but the wings, thighs and perhaps even the spine will break apart with just the slightest push.", "I usually cook my soup for 90 minutes or a bit more before adding the noodles, at which point I also add some water because the noodles will otherwise suck up too much of your excellent broth. Before you add the water and noodles though, taste the broth: can you taste the richness of the added spices? Feel free to add more cinnamon or allspice if you like.
4
Remove the chicken. While it cools, add the noodles and water. While they cook, debone, de-skin and shred the chicken.", "When you've finished removing all chicken meat from the carcass, return it to your soup. Remove the bay leaves and if need be, season to taste with salt and pepper. Chop and add any celery leaves you've reserved.
5
You can eat this right away, but I like to let it cool slightly, skim excess fat from the top of the soup, cool in the fridge and reheat later. It freezes well and lasts in the fridge for a good four days."]

1364

kcal

Calories

Fat

102

Carbs

174

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 4 - 5 pound whole chicken (remove giblets but keep skin and all bones on and intact), best-quality you can get, 1 tablespoon kosher salt, 1 tablespoon canola oil, 2 carrots, peeled and sliced on the diagonal into 1/2-inch rounds, and more.

Yes, Chicken Noodle Soup, Best, With Cinnamon, Allspice And Lemon falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Noodle Soup, Best, With Cinnamon, Allspice And Lemon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions