Chicken Noodle Soup

Chicken Noodle Soup
Chicken Noodle Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tablespoons extra-virgin olive oil

  • 1

    medium onion, chopped

  • 3

    garlic cloves, minced

  • 2

    medium carrots, cut diagonally into 1/2-inch-thick slices

  • 2

    celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices

  • 4

    fresh thyme sprigs

  • 1

    bay leaf

  • 2

    quarts chicken stock, recipe follows

  • 8

    ounces dried wide egg noodles

  • 1 1/2

    cups shredded cooked chicken

  • Kosher salt and freshly ground black pepper

  • 1

    handful fresh flat-leaf parsley, finely chopped

  • Chicken Stock

  • 1

    whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded

  • 2

    carrots, cut in large chunks

  • 3

    celery stalks, cut in large chunks

  • 2

    large white onions, quartered

  • 1

    head of garlic, halved

  • 1

    turnip, halved

  • 1/4

    bunch fresh thyme

  • 2

    bay leaves

  • 1

    teaspoon whole black peppercorns

Directions

Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving. Chicken Stock Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering. Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container. Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze. Yield: 2 quarts Read more at: http://www.foodnetwork.com/recipes/tyler-florence/chicken-noodle-soup-recipe/index.html?oc=linkback

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