Christmas Chicken Noodle Soup with Ham and Egg
Simmer chicken, beef bone and vegetables for 1 hour, then add thin noodles, ham and egg. A comforting Spanish-style first course for Christmas dinner, serves 4.
A warm bowl of soup is one of my favorite ways to begin a holiday meal. This one has a rich broth, thin noodles, ham and egg, and it reminds me why simple food can be the best. The mint at the end is a small surprise that I really like.
Saúl’s Tip
Cool the hard-boiled eggs in cold water right after cooking, then peel and chop them just before serving. Tear the mint at the last second so it keeps its fresh aroma.
Tips for Success
- Start with cold water so the flavor draws slowly from the bones.
- Skim the foam early. It makes the broth cleaner.
- Cook the noodles in the portion of broth you are serving, not the whole pot.
- Salt at the end, since the ham adds salt too.
Make-Ahead and Storage
Make the broth and shred the chicken up to 3 days ahead. Store the broth, chicken and eggs separately in the refrigerator. Reheat the broth and cook noodles fresh. Leftover soup with noodles keeps 2 days but the pasta softens.
Variations
- Use cooked pastina or small star pasta in place of vermicelli.
- Add a splash of dry sherry to each bowl.
- Use a ham bone instead of beef for a smokier broth.
Christmas Chicken Noodle Soup with Ham and Egg
Ingredients
Instructions
- Bring a small pot of water to a boil. Add the bone and boil it for 5 minutes, then rinse it under cold water. This removes scum that would cloud the broth.
- Put the bone, chicken, carrots and leek in a large stockpot. Add 3 quarts of cold water and 2 tsp salt.
- Bring to a boil over high heat. Lower the heat to medium-low.
- Skim the gray foam off the surface with a spoon for about 5 minutes. Skimming keeps the broth clear.
- Cover with the lid slightly ajar and simmer gently for 1 hour. The chicken should be falling-off-the-bone tender.
- While it cooks, bring a saucepan of water to a gentle boil. Add a pinch of salt and the vinegar. Lower in the eggs with a spoon and boil 10 minutes.
- Move the eggs to a bowl of cold water. When cool, peel them and cut in half.
- Lift the chicken, bone and vegetables from the pot with tongs onto a plate. Pull the chicken meat from the bones and shred it. Cut the carrots and leek into small pieces.
- Strain the broth through a fine sieve into a clean pot. Taste and add salt as needed. Spoon off fat from the top, or chill overnight and lift off the solid fat.
- Cut the ham into thin strips.
- Bring 6 cups of the broth to a boil. Add the noodles, lower the heat slightly, and cook 2 to 4 minutes, until just tender.
- Put a mint sprig in each bowl. Ladle in the soup and top with chicken, vegetables, ham strips and half an egg. Serve with lemon wedges if you like.
Frequently Asked Questions
How long should I simmer chicken soup?
Simmer bone-in chicken for about 1 hour on low heat. This gives a flavorful broth and tender meat. A pressure cooker needs only about 12 minutes at pressure.
Why add vinegar to the egg water?
A little vinegar helps the whites set quickly if an egg cracks. It is optional.
Can I make the broth ahead?
Yes. Make it up to 3 days ahead and refrigerate. Cook the noodles only when you reheat it, so they don't turn soft.
