Sous Vide Chicken Noodle Soup
The Anova Sous Vide Precision Cooker provides a new way to poach a whole chicken — and because you’re left with an entire back of super flavorful chicken stock you already have the base for a sous vide chicken noodle soup.
Author
Emily Farris and Jeff Akin
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
Prep Time: 00:50
Recipe Time: 06:00
Temperature :
150F / 65.6C
Ingredients
- 1 (4-pound) whole chicken, trussed
- 6 cups chicken stock
- 2 cups finely diced carrots
- 2 cups finely diced celery
- 2 cups finely diced white onion
- 1 dried bay leaf
- Salt and freshly ground black pepper
- 1 pound dried egg noodles
Directions
- Set the Anova Sous Vide Precision Cooker to 150°F (65°C).
- Combine the chicken, stock, carrots, celery, onion, bay leaf, and 1 teaspoon salt in a very large zipper lock bag. Seal the bag using the water immersion technique.
- Place the bag in the water bath and set the timer for 6 hours. Cover the water bath with plastic wrap to minimize water evaporation. Add water intermittently to keep the chicken submerged.
Finishing Steps
- When the timer goes off, remove the bag from the water bath. Carefully remove the chicken from the bag. Pour the cooking liquid and vegetables into a large pot or Dutch oven.
- Let the chicken cool for at least 20 minutes. Remove and shred the meat. Discard bones.
- Bring the soup mixture to a boil over high heat. Add the egg noodles and cook until al dente, 8 to 10 minutes.
- Reduce the heat to medium and add the chicken. Simmer until heated through. Season to taste with salt and pepper. Serve.