Login
Create Account
Classic Chicken Noodle Soup
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Starting with the whole chicken to make the broth and then working down to the soup ingredients provides a rich and full flavor to this classic soup.
-
Main Ingredient
chicken
-
Category: Soups
-
Cuisine: American
-
Prep Time: 30 min(s)
-
Cook Time: 145 min(s)
-
Recipe Type: Public
-
Source:
http://www.foodandwine.com/recipes/classic-chicken-noodle-soup
-
Tags:
-
Notes:
-
Posted By: mcarr
-
Posted On: Jan 16, 2014
Number of Servings:
Ingredients:
- 1 - 3-pound chicken, neck reserved
- 3 1/2 quarts - water
- 4 - carrots, 2 coarsely chopped and 2 sliced 1/4 inch thick
- 4 - celery ribs - 2 coarsely chopped, 2 sliced 1/4 inch thick
- 1 - unpeeled onion, quartered
- 1 - large unpeeled garlic clove, smashed
- 1 teaspoons - whole black peppercorns
- 1 - large fresh bay leaf
- 6 - parsley sprigs
- 2 - thyme sprigs
- - Kosher salt
- 1/2 pounds - thin egg noodles
- 1/4 cups - finely chopped flat-leaf parsley
Directions:
In a stockpot, combine the chicken and neck, water, chopped carrots and celery, onion, garlic, peppercorns and herbs; bring to a boil. Cover partially and simmer over low heat for 30 minutes. Transfer the chicken to a plate. Discard the skin. Pull the meat off the bones, cut into 1/2-inch pieces and refrigerate.
Return the bones to the pot. Simmer for about 1 hour. Strain the broth into a bowl and rinse out the pot. Return the broth to the pot and boil until reduced to 8 cups, 30 minutes. Season with salt.
Add the sliced carrots and celery to the broth, cover and simmer until just tender, 12 minutes. In a saucepan of boiling salted water, cook the noodles; drain and cool under running water. Add the noodles, chicken and parsley to the pot and bring to a simmer.
Ladle the soup into bowls and serve hot.
Comments