Growing Chefs! Ontario Chicken Noodle Poulet au Pot
Chicken Noodle Poulet au Pot
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Ingredients
Equipment
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather all of the ingredients.
Get Prepped!
Clean the leeks: Split them lengthwise and thoroughly wash under cold water. Slice in thin half rounds.
Peel the carrots. Cut them into finger sized pieces, and dice them into pieces about 1 cm.
Peel the turnip. Cut them into finger sized pieces, and dice them into pieces about 1 cm.
Cut the tip and root off of the celery. Slice it into thin pieces.
Remove parsley leaves from the stem, and chop them.
Cut onion in half from root to tip. Cut off the tip, and remove the papery skin. Dice each half of the onion by making incisions about 1 cm apart lengthwise, that go almost to the root but keep the root intact. Turn the onion and cut crosswise to complete a 1 cm dice.
Cut the whole garlic head in half horizontally.
Peel and grate the ginger finely with a rasp.
Get Cooking!
Put the whole chicken in a large pot with the onion, garlic, ginger, thyme, fennel seeds, and bay leaf. Pour in 12 cups (3 litres) of cold water. Season with salt. Bring the water to a boil, and then reduce the heat and gently simmer the chicken, covered, about 20 minutes. Skim off any scum that rises to the surface with a ladle and dispose of it.
Add the leeks, carrots, celery, turnips and parsley to the chicken and continue to simmer, partially covered, until tender and the juices of the chicken run clear when a thigh is pierced with a skewer, about 25 minutes more.
Transfer chicken to a cutting board and let rest, about 10 minutes. At this point, you can also remove the head of garlic. While you are waiting for the chicken to cool, add the pasta noodles and cook in the soup until tender.
Shred the chicken into small bite sized pieces with your hands. Add chicken back into soup and mix.
Season with salt and pepper to taste and serve soup.
Growing Chefs! Ontario Recipe
Chicken Noodle Poulet au Pot
Ingredients
Equipment
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather all of the ingredients.
Get Prepped!
Clean the leeks: Split them lengthwise and thoroughly wash under cold water. Slice in thin half rounds.
Peel the carrots. Cut them into finger sized pieces, and dice them into pieces about 1 cm.
Peel the turnip. Cut them into finger sized pieces, and dice them into pieces about 1 cm.
Cut the tip and root off of the celery. Slice it into thin pieces.
Remove parsley leaves from the stem, and chop them.
Cut onion in half from root to tip. Cut off the tip, and remove the papery skin. Dice each half of the onion by making incisions about 1 cm apart lengthwise, that go almost to the root but keep the root intact. Turn the onion and cut crosswise to complete a 1 cm dice.
Cut the whole garlic head in half horizontally.
Peel and grate the ginger finely with a rasp.
Get Cooking!
Put the whole chicken in a large pot with the onion, garlic, ginger, thyme, fennel seeds, and bay leaf. Pour in 12 cups (3 litres) of cold water. Season with salt. Bring the water to a boil, and then reduce the heat and gently simmer the chicken, covered, about 20 minutes. Skim off any scum that rises to the surface with a ladle and dispose of it.
Add the leeks, carrots, celery, turnips and parsley to the chicken and continue to simmer, partially covered, until tender and the juices of the chicken run clear when a thigh is pierced with a skewer, about 25 minutes more.
Transfer chicken to a cutting board and let rest, about 10 minutes. At this point, you can also remove the head of garlic. While you are waiting for the chicken to cool, add the pasta noodles and cook in the soup until tender.
Shred the chicken into small bite sized pieces with your hands. Add chicken back into soup and mix.
Season with salt and pepper to taste and serve soup.