Sous Vide Chicken Noodle Soup

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Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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Recipe Temp 150 F / 65.6 C
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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.

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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150 F / 65.6 C Recipe Temp
Recipe Time
Prep Time