Hearty Chicken Noodle Soup

By carvalhohm

Ingredients

• Stock:
• 1 1 1 T. vegetable oil
• 1 1 1 pound ground chicken
• 1 1 1 small onion, chopped medium
• 1 1 1 medium carrot, peeled and chopped medium
• 1 1 1 stalk celery rib, chopped medium
• 2 2 2 quarts chicken broth
• 4 4 4 c. water
• 2 2 2 bay leaves
• 2 2 2 tsp. salt
• 1 1 oz.) 1 (12 oz.) bone-in chicken breasts halves, cut in half crosswise
• 2 2 1 1_ 2 noodles (about 1 c.)4-6 Swiss chard leaves, ribs removed, torn into 1_ pieces (about 2 cups_ opt.)1 T. minced fresh parsley leavesSalt and ground black pepper

Details

Servings 6

Preparation

Step 1

STOCK:
Heat oil in large Dutch oven over med-hi heat until simmering. Add ground chicken, onion, carrot, and celery. Cook stirring frequently, until chicken is no longer pink, 5-10 min. (do not brown chicken).

Reduce heat to med-low. Add broth, water, bay leaves, salt and chicken breasts; cover and cook for 30 min. Remove lid, increase heat to high, and bring to a boil (If liquid is already boiling when lid is removed, remove chicken breasts immediately and continue with recipe). Transfer chicken beasts to large plate and set aside. Continue to cook stock for 20 min., adjusting heat to maintain gentle boil. Strain stock through fine mesh strainer into container, press on solids to extract as much liquid as possible; discard solids. Allow liquid to settle about 5 min. and skim off fat (Strained stock can be refrigerated in air-tight container for up to 2 days or frozen up to 3 mo. (Chicken breasts can be stored in zipper-lock bag with air squeezed out).

SOUP:
Return stock to Dutch oven set over med-hi heat. In small bowl, combine water and cornstarch until smooth slurry forms; stir into stock and bring to gentle boil. Add onion, carrots, celery, and potato and cook until potato pieces are almost tender, 10 to 15 min., adjusting heat as necessary to maintain gentle boil. Add egg noodles and continue to cook until all vegetables and noodles are tender, about 5 min. longer.

Meanwhile, remove skin and bones from reserved cooked chicken and discard. Shred meat with finger or two forks. Add shredded chicken, Swiss chard (if using), and parsley to soup until cook until heated through, about 2 minutes. Season with salt and pepper to serve and serve.