Sous Vide Chicken Noodle Soup

Ingredients for 8

• 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

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 150°F (65°C).

• Step 2

  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.

• Step 3

  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

• Step 0

  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.

• Step 1

  Let the chicken cool for at least 20 minutes. Remove and shred the meat. Discard bones.

• Step 2

  Bring the soup mixture to a boil over high heat. Add the egg noodles and cook until al dente, 8 to 10 minutes.

• Step 3

  Reduce the heat to medium and add the chicken. Simmer until heated through. Season to taste with salt and pepper. Serve.

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