Hildegard-Inspired Homemade Chicken Noodle Soup

There is something deeply nourishing about a pot of homemade chicken soup simmering slowly on the stove. This version uses a traditional two-pot method for a cleaner, clearer broth and is seasoned with herbs and spices inspired by St. Hildegard’s kitchen.

Ingredients

• 2 large pots, each with about 3 L (3.2 qt) water, leaving enough room for the chicken
• 2 chicken legs, or 1 chicken back with wings + 1 leg
• 4 medium carrots
• 1 parsley root, or a piece of celery root
• 2 medium onions
• Fresh or dried hyssop
• Universal Seasoning Mix, or your own combination of herbs such as sage, lovage, mint, summer savory, etc.
• Galangal, to taste
• Bertram, to taste
• 1 bay leaf
• About 1 Tbsp salt, or to taste
• 1–2 Tbsp wine vinegar, optional
  Your favorite spelt noodles, enough for serving

Salt varies considerably, so start with less if needed and adjust according to your taste.

Directions

1. Prepare two pots of boiling water.
Bring approximately 3 liters of water to a boil in each of two large pots. Do not fill the pots completely; leave enough room for the chicken.

2. Briefly parboil the chicken.
Place the chicken pieces into the first pot of boiling water. Cook very briefly—only about 3–5 minutes, or until foam begins to collect on the surface. Remove the chicken and immediately transfer it to the second pot of boiling water. Discard the first water.

During this brief parboiling, primarily water-soluble proteins, along with some fat, minerals, and flavor and aroma compounds, pass into the first water. The foam, sometimes called “scum,” consists mainly of coagulated proteins and small particles released from the meat. Discarding this first water can produce a milder and often clearer finished broth.

Keep this step very short—just 3–5 minutes. We don’t want to lose too much of the chicken’s precious fat and flavor into the first water. The goal is simply to remove the initial foam and impurities, then quickly transfer the chicken to the fresh boiling water where it will slowly simmer and create a rich, nourishing broth.

3. Slowly cook the chicken.
Once the chicken has been transferred to the second pot, cover and reduce the heat. Allow it to cook at a very gentle simmer for about 1 hour rather than at a vigorous boil.

If desired, add 1–2 tablespoons of wine vinegar to the cooking water. The acidity from the vinegar may help release collagen and other components from the chicken’s connective tissues and bones into the broth as it slowly simmers.

4. Add the vegetables.
After approximately 1 hour, add the carrots, parsley root or celery root, and onions. Add the bay leaf and salt at this point as well.

Continue cooking everything together over low heat for another 30–60 minutes, until the vegetables and chicken are tender and the broth is flavorful.

5. Cook the noodles separately.
While the soup is simmering, cook your noodles in a separate pot of water according to the package directions. Drain and set aside.

I prefer not to cook the noodles directly in the broth because, as they sit, they continue absorbing liquid—and before you know it, your beautiful broth has disappeared into the noodles! Keeping them separate also makes leftover soup much better.

6. Add the Hildegard-inspired herbs and spices.
About 10 minutes before the soup has finished cooking, add the hyssop, Universal Seasoning Mix (or your chosen herbs), galangal, and bertram. Taste the broth and adjust the salt and seasonings as necessary.

Turn off the heat when everything is tender.

7. Prepare the chicken and serve.
Remove the chicken from the pot and allow it to cool enough to handle. Separate the meat from the bones. You can return the chicken meat to the soup or place portions directly into individual bowls.

Add the cooked and drained noodles to each bowl, followed by pieces of chicken and carrots. Ladle the hot, fragrant broth over everything.

Serve warm.

This recipe makes enough soup for approximately 6–8 people. If you would like to make a smaller batch, simply reduce all the ingredients by half.

For detailed video instructions go to Hildegard's Way YouTube Channel.

A little note from my kitchen

No restaurant can quite match what you can make in your own home—especially when it is prepared the Hildegard way, with her wonderful herbs and your own love and care. ❤️

A slowly simmered pot of chicken soup is simple food, but sometimes the simplest foods are the ones that nourish us best.