Traditional German Chicken Noodle Soup
A traditional, heartwarming German chicken soup made from scratch using a whole hen, fresh soup vegetables, and shell pasta. Gently simmered with ginger, onion skin, and bay leaves for a rich golden broth. It is the ultimate comforting remedy for colds and chilly days.
For the Broth
- 1.2 kg whole soup chicken or chicken leg quarters
- 1 stalk leek washed and roughly chopped
- ½ head celeriac peeled and roughly chopped
- 2 large carrots peeled and roughly chopped
- 2 sprigs fresh parsley
- 1 large onion halved, keep skin on
- 2 bay leaves
- 1 tbsp whole peppercorns
- 1 tbsp salt
- 1 slice fresh ginger about 1-inch piece
- 4-5 liters cold water
For the Soup Add-ins
- 1 stalk leek sliced
- 200 g carrots sliced
- 50 g shell pasta
- 1 squeeze lemon juice fresh
- fresh parsley finely chopped, to taste
Making the Broth
Place the whole chicken, roughly chopped soup vegetables (leek, celeriac, carrots), and parsley sprigs into a large stockpot.
Pour in cold water to completely submerge everything (about 4 to 5 liters).
Add the halved onion (with skin on), ginger slice, bay leaves, peppercorns, and salt to the pot.
Bring to a gentle simmer over medium heat and cook gently for 1.5 to 2 hours. Skim off any foam that rises to the surface with a fine strainer to ensure a clear broth.
Assembling the Soup
Once cooked, carefully remove the chicken from the pot. Remove the skin and shred the meat. Set the shredded chicken aside.
Strain the broth 2 to 3 times through a fine strainer to remove all solids. Discard the spent broth vegetables.
Pour the clear broth back into the pot and add the sliced carrots, sliced leek, and shell pasta. Cook until tender.
Stir the shredded chicken back into the soup, add a squeeze of fresh lemon juice, and briefly bring to a boil.
Garnish with fresh chopped parsley and serve warm.
- Leaving the outer skin on the onion while simmering gives the broth its rich, natural golden color.
- Skim the foam off the top during the initial simmer using a fine mesh sieve to prevent the broth from becoming cloudy.