Name: 自製雞肉麵湯這樣煮，香濃又療癒 (The Best Homemade Chicken Noodle Soup)
Uploaded: 2025-10-18T21:01:10.000Z
Duration: 6 min 35 s

關係子句

Chicken noodle soup is one of those recipes that instantly feels like home.

雞湯麵是那種一吃就讓人有家的感覺的食譜。

It's warm, rich, filling, and perfectly cozy.

它溫暖、濃鬱、飽足，而且超級療癒。

For every season, we tested multiple variations at Tasty, from the stock to the noodles.

在 Tasty，我們為每個季節測試了多種變化，從高湯到麵條。

And after spending hours in the kitchen, we have come up with the best chicken noodle soup recipe.

在廚房裡花了幾個小時後，我們終於做出了最好的雞湯麵食譜。

The secret to the richest and most comforting spoonful starts with the stock.

最濃鬱、最療癒的每一口湯的祕訣，就從高湯開始。

The first step was to figure out what would give us the richest and most flavorful base.

第一步是找出什麼能做出最濃鬱、最有風味的湯底。

We tried rotisserie chicken bones to make a quick and easy stock.

我們嘗試用烤雞骨頭來快速簡單地製作高湯。

And even though the roasted chicken added complexity, not cooking the meat in the stock lost the depth of flavor and made it less clear.

雖然烤雞增加了複雜度，但沒有在湯裡煮肉，卻失去了風味的深度，而且湯也不那麼清澈了。

We also tested the stock with chicken backs, wings, and feet.

我們也測試了用雞背、雞翅和雞腳熬製的高湯。

And while this added collagen to the stock, after cooking for two hours, the base had body, but

雖然這增加了高湯的膠原蛋白，但煮了兩小時後，湯底雖然有濃稠度，但

it was cloudy and lacked depth of flavor.

We then went in with just chicken wings, and

it added a thick layer of fat on top that we just didn't like.

湯上面浮了一層厚厚的脂肪，我們不太喜歡。

And although the stock was well balanced, it was still missing that meaty and heart chicken noodle soup flavor.

雖然高湯的平衡感不錯，但還是少了那種肉味濃鬱、像雞湯麵一樣的風味。

所以我們這次用的是整隻生雞肉。

This gives us a clean and balanced base with good body and clarity.

這讓我們得到一個乾淨、平衡的湯底，有很好的濃稠度和清澈度。

Because the chicken meat cooks at the same time, its juices and collagen enrich the stock as well as giving it a more pronounced chicken flavor.

因為雞肉同時在煮，牠的汁液和膠原蛋白讓高湯更豐富，也帶來更明顯的雞肉風味。

And although the chicken is the star of the stock, we recommend adding a few more ingredients to enrich the flavor.

雖然雞肉是高湯的主角，但我們建議再加一些其他食材來增添風味。

We start with some of the basics, like onions, celery, and carrots.

我們從一些基本食材開始，像是洋蔥、芹菜和紅蘿蔔。

But to add complexity, you want to add aromatics like garlic, thyme, parsley, bay leaves, and peppercorns.

但為了增加層次感，你會想加入一些香料，像是大蒜、百里香、歐芹、月桂葉和胡椒粒。

We recommend cooking the stock with a pressure cooker.

The pressure helps extract more from the ingredients in less time, which results in a stock with a richer and deeper chicken flavor.

壓力能幫助在更短的時間內從食材中萃取出更多精華，這樣做出來的高湯雞肉風味會更濃鬱、更深沉。

If you only have a stovetop that still works, the cooking time will just double.

如果你只有爐灶，那烹調時間就會加倍。

This should already give you a pretty good base for a chicken noodle soup.

這樣就已經能做出很不錯的雞湯麵湯底了。

But we wanted to test a few ingredients and methods to try to achieve the ultimate chicken stock.

但我們想測試一些食材和方法，來做出最極致的雞高湯。

We started with adding a little bit of miso.

This provided a delicious sauce, savory and slightly sweet taste, but

這提供了美味的醬汁，鹹香帶點微甜，但

it clouded the stock and gave us an opaque look.

它讓高湯變得渾濁，看起來不透明。

Because we enjoyed the umami flavor of the miso, we tried dried shiitake mushrooms.

因為我們喜歡味噌的鮮味，所以試了乾香菇。

This made the stock taste a little bit woodsy and earthy, which took away the brightness that a chicken noodle soup gives.

這讓高湯嚐起來有點木質和泥土味，破壞了雞湯麵湯底原有的清爽感。

Here's where we went a little out of the box and tried adding fish sauce.

這時候我們有點異想天開，試著加了魚露。

Don't get me wrong, it tasted amazing, but

the flavor leaned more towards pho and it shifted the character of the stock entirely.

味道更偏向河粉，完全改變了高湯的風味。

I also tested adding a small amount of MSG and sugar, aiming for a flavor boost.

我也測試了加一點味精和糖，希望能提升風味。

But it tasted a little bit off, like it was trying too hard to be chicken stock and it just wasn't.

但味道有點怪，好像太刻意想做成雞高湯，結果卻不是。

You have to get as much flavor from the chicken bones as possible.

你要盡量從雞骨頭裡榨出所有風味。

Once the first 45 minutes are up, remove the chicken from the stock so you can take the meat from the bones.

前 45 分鐘到了之後，把雞肉從高湯裡撈出來，這樣你就可以把肉從骨頭上取下。

The next step will make all of the difference in your soup.

下一步將會讓你的湯品有天壤之別。

Carefully chop the chicken bones into smaller pieces and add them back to the pot with any leftover skin and cook again for another 45 minutes.

小心地把雞骨頭切成小塊，然後和剩下的雞皮一起放回鍋裡，再煮 45 分鐘。

This will give the stock a better mouth feel by making it velvety and silky.

這會讓高湯的口感更好，變得滑順如絲。

Trust me, this is the key to getting rich, full bodied flavor in your final chicken noodle soup.

相信我，這是讓你的雞湯麵最終擁有濃鬱、飽滿風味的關鍵。

Once the stock is done cooking, pour the mixture through a fine strainer.

高湯煮好後，將混合物透過細濾網過濾。

You can toss away the salads and if you want, you can save some of the chicken stock for later.

你可以把雞骨頭丟掉，如果你想的話，也可以留一些雞高湯備用。

Simply store it in an airtight container and freeze for up to six months.

只要把它們存放在密封的容器裡，冷凍可以保存長達六個月。

Now that we've got a hearty and rich stock, let's move on to the noodles.

現在我們有了豐盛濃鬱的高湯，接下來就來處理麵條吧。

The noodle is the second most important component of a chicken noodle soup.

麵條是雞湯麵的第二個重要元素。

You can use multiple types of pasta for this recipe, but

這個食譜你可以用好幾種義大利麵，但是

Sometimes convenience is key, so we tested some store bought options.

有時候方便性很重要，所以我們測試了一些市售選項。

我們的第一次測試是新鮮的千層麵皮。

However, it ended up getting mushy and soft in the stock, completely falling apart.

不過，它最後在高湯裡變得軟爛，完全散開。

It held its shape, had no mushiness and it kept the stock clear.

它能保持形狀，不會軟爛，而且讓高湯保持清澈。

A classic chicken noodle soup contains egg noodles because their tender texture texture soaks up the stock perfectly.

經典的雞湯麵裡會加雞蛋麵，因為它們軟嫩的口感能完美吸收高湯。

Store bought dried egg noodles were floppy and sad, like they were just so bad.

市售的乾雞蛋麵軟趴趴的，看起來就超糟糕。

you might need to store them separately because they became very chewy and soggy the next day.

你可能需要另外存放，因為隔天會變得非常韌且軟爛。

Hopefully we don't lose you here, but we opted for a homemade version of egg noodles.

希望你沒有被嚇跑，但我們選擇了自製的雞蛋麵。

All you need is four ingredients, all purpose.

Flour, eggs, salt and a little bit of water.

For this recipe, we're adding an extra egg yolk for structure.

在這個食譜裡，我們會多加一顆蛋黃來增加結構。

This will help our noodles hold up the next day.

這能幫助我們的麵條隔天也能保持完整。

The easiest and fastest way to make noodles is with a stand mixer but if you don't have one, you can always make it by hand.

製作麵條最簡單快速的方法是使用攪拌機，但如果你沒有，也可以用手做。

If your dough starts to look shaggy, just add a little bit more water and keep beating until the dough becomes smooth and elastic.

如果你的麵團看起來有點鬆散，只要再加一點水，繼續攪拌直到麵團變得光滑有彈性。

Wrap the dough in plastic wrap and let it rest for 20 to 30 minutes to let the gluten relax.

將麵團用保鮮膜包好，靜置 20 到 30 分鐘，讓麵筋鬆弛。

The thickness of the noodle can be a personal preference, however, we found that the thicker the noodle, the better.

麵條的粗細可以依個人喜好，不過我們發現麵條越粗越好。

A level of 4 to 5 thickness noodle turns out perfectly al dente if you roll it out by hand.

厚度在 4 到 5 的麵條，手工擀出來會是完美的彈牙口感。

Make sure you can't see your hand through the pasta.

確保你的手在麵團後面看不見。

It has a satisfying chew and holds its shape well even after leaving in the soup overnight.

它有令人滿意的嚼勁，即使在湯裡放了一夜也能保持形狀。

Once you roll and cut your noodles, dust them with just a little bit of flour so they don't stick together while we make our soup.

擀好並切好麵條後，撒上一點點麵粉，這樣在煮湯的過程中它們才不會黏在一起。

In a large pot over medium heat, start sauteing onion, celery and carro olive oil.

在一個大鍋裡，用中火開始炒洋蔥、芹菜和胡蘿蔔，加入橄欖油。

Season with salt and cook until the vegetables are softened.

Again, we're using garlic and thyme and cook until fragrant.

我們會加入蒜頭和百里香，炒至香味散發。

Pour in 8 cups of the chicken stock and 3 cups of shredded chicken.

Remember, you can store the leftover stock in the freezer and use the rest of the chicken for another meal.

記得，剩下的高湯可以放進冷凍庫，剩下的雞肉可以留著做另一餐。

Bring the soup to a gentle boil until all the flavors melt together.

將湯煮至微滾，直到所有味道融合在一起。

At this point, your entire home will smell amazing.

這時候，你整個家都會充滿迷人的香味。

I think it should be a candle, but others disagree.

我覺得應該是蠟燭，但其他人有不同意見。

Then add the noodles and simmer for one and two minutes.

然後加入麵條，燉煮一到兩分鐘。

You'll know they're ready when they float to the top.

Remove the pot from the heat to avoid overcooking the chicken and noodles and we are almost done.

把鍋子從火上移開，避免雞肉和麵條煮過頭，我們就快完成了。

Adding a little bit of fresh lemon juice will brighten the soup.

加入一點新鮮檸檬汁，能讓湯更清爽。

And to finish it off, add some parsley and freshly ground black pepper and that's it.

最後，加入一些歐芹和現磨黑胡椒，就完成了。

I personally love adding a little more lemon juice and serving it with a side of crusty bread.

我個人喜歡多加一點檸檬汁，再配上一塊酥脆的麵包。

We hope you love this recipe as much as we do, because nothing can soup or see the comfort of a good bowl of chicken noodle soup.

希望你也會喜歡這個食譜，因為沒有什麼比一碗暖暖的雞湯麵更能帶來療癒感了。

You can find the full recipe for free on the Tasty app and of course, leave any tips and tricks of your own.

你可以在 Tasty app 上免費找到完整的食譜，當然，也別忘了分享你自己的小撇步喔。