Creamy Chicken Noodle Soup
- 2 tablespoons butter
- ¼ cup finely sliced celery
- ¼ cup chopped bell pepper
- ¼ cup chopped carrot
- 8 cups chicken bone broth (see notes after the recipe)
- 2 to 3 chicken leg quarters about a kilogram in total weight
- 180 grams elbow macaroni or your preferred pasta shape
- 1 cup half-and-half
- ¼ cup thinly sliced scallions
- Heat the butter in a thick-bottomed pot.
- Saute the celery, bell pepper and carrot with a bit of salt and pepper until aromatic, about three minutes.
- Pour in the chicken bone broth and bring to the boil.
- Wipe the chicken leg quarters dry with paper towels then slide into the boiling broth.
- When the broth starts boiling again, set the heat to low, cover the pan and simmer the chicken for 15 minutes.
- Scoop out the chicken and leave to cool on a plate.
- Turn up the heat to high and pour. Stir often during the first few minutes of cooking.
- When the broth is boiling, lower the heat, cover the pan and simmer the pasta with occasional stirring (see notes after the recipe).
- Debone the chicken leg quarters and roughly chop the meat.
- Add the meat back into the pot.
- Taste the broth (the noodles would have soaked up much of the salt at this point) and add more salt or pepper, or both, as needed.
- Continue cooking until the pasta is done (see notes after the recipe).
- Pour in the half-and-half.
- Stir in the scallions.
- Taste the broth once more and adjust the seasonings, if needed.
- Bring your creamy chicken noodle soup to a soft boil, uncovered, before turning off the heat.