Ultimate Chicken Noodle Soup — Pressure-Cooker Stock, Hand-Cut Noodles

Video Description

Homemade Chicken Noodle Soup from scratch — a clear, gelatine-rich pressure-cooker chicken broth and hand-cut noodles. We boost umami with kombu dashi, chill overnight for a pristine stock, then cook the noodles in the broth and finish with shredded chicken and napa cabbage. Optional long-simmered Sichuan peppercorn & coriander add quiet depth without changing the classic chicken flavour. *Ingredients:* For the Broth: * 1 Poulet de Racan (or quality whole chicken) * 6–7 chicken wings * 1 sheet kombu (kelp) * 2 scallions * 2 slices ginger * 1 tsp Sichuan peppercorns (optional) * Small bunch coriander (optional) * Water to cover For the Noodles: * 300 g 00 flour * 150 g chicken broth (fat skimmed) * 1 egg white For the Garnish and Aromatics: * Chinese cabbage (separate white and green parts) * 2 scallions (white and green parts separated) * Chicken fat (skimmed from broth) * Dash of soy sauce * Salt, to taste For Serving: * Shichimi Togarashi (optional) *Instructions:* Day 1 – Prepare the Broth and Chicken: 1. Make the dashi base: Add kombu and water to a pressure cooker. Heat until just simmering. Remove kombu. 2. Add scallions, ginger, Sichuan peppercorns (if using), coriander, and chicken wings. 3. Break down the whole chicken: add legs and carcass to the pot. Save breasts for day 2. 4. Bring to a boil, then seal the pressure cooker and cook for 1 hour. Alternatively, simmer for 3–4 hours. 5. Once cooled, strain the broth and refrigerate overnight to separate fat. 6. Place chicken breasts on top of sushi nori and salt lightly. Cover and refrigerate. Day 2 – Cook and Assemble: 1. Shred Chicken & Make Dough: Remove breasts from fridge and cook sous vide at 67°C for 45 minutes. Combine flour, chicken broth (fat skimmed), and egg white. Mix into a dough. Let rest 30 minutes, covered. 2. Prepare Garnishes: Thinly slice white part of Chinese cabbage; shred the green leaves. Thinly slice scallion whites and greens. 3. Cook Aromatics: In a large wok or pot, heat chicken fat over medium-high. Sauté scallion whites until soft. Add cabbage whites. Season with salt and a small splash of soy sauce. Add reserved chicken broth. Simmer gently. 4. Roll and Cut Noodles: Roll out rested dough thinly, then fold and slice to desired width. Add noodles to broth. Cook for 5–6 minutes. Add cabbage leaves and shredded chicken breast to warm through. 5. Serve: Ladle soup, noodles, chicken, and vegetables into bowls. Garnish with scallion greens and a sprinkle of Shichimi Togarashi. ____ *Follow us on Instagram:* https://www.instagram.com/w2kitchn/ #W2Kitchen #chickennoodlesoup #chickennoodles