Chicken Noodle Soup
chicken, noodles, onions, celery, carrots, onion, garlic, thyme, peppercorns, bay
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 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 for Chicken Noodle Soup Recipe
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. 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 the full directions on Food Network
|
More recipes
-
Chicken Salad Al La Barbara
pasta, pineapple, chicken, apples, mandarin orange...
-
Crock Pot -Chicken Tortilla Soup
chicken, tomatoes, broth, sauce, corn, chili peppe...
-
Creamy Chicken With Pasta and Broccoli
spaghetti, chicken breast, broccoli, soup, milk, c...
-
Chicken and Dumplings I
chicken, flour, eggs, bouillon
-
Chicken and Pasta in a Mango Cream Sauce
chicken breast, mango, cream, rigatoni pasta, onio...
-
Bacon Wrapped Chicken (Oamc)
chicken breast, cheese, bacon, butter
-
Mozzarella Chicken
chicken breasts, mozzarella, flour, wine, bread, b...
-
Honey Glazed Chicken
chicken breast, honey, soy sauce
-
The Best Chicken Soup Ever
chicken, broth, carrots, pasta, onions, peppercorn...
-
Simple Sweet and Spicy Chicken Wraps
tortillas, chicken breast, spinach, salsa, mayonna...
-
Kittencal's Moist Cheddar-Garlic Oven Fried Chicken Breast
chicken, bread, butter, cheese, garlic
-
Asian Egg Drop Soup
chicken, onions, eggs, soy sauce, cornstarch
-
Chicken Spectacular
beans, chicken, cream, mayonnaise, rice, peppers, ...
-
Butter Chicken
(Indian Chicken in Tomato Cream Sauce)
tomato, chicken, onion, whipping cream, butter, pi...
-
Alton Brown's Buffalo Wings
chicken wings, butter, sauce, garlic
-
Bacon Risotto
chicken, rice, bacon, onion, butter, cheese, garli...
-
Mediterranean Lemon Chicken
chicken, lemon, garlic, oregano
-
Unbelievable Chicken
chicken breast, brown sugar, lime, vinegar, mustar...
-
Chutney Chicken
chicken, soup
-
Cod Croquettes, Sweet Red Pepper Gravy, and Mashed Potatoes with Spinach
cod fish, chicken, potatoes, bread, spinach, celer...
|