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