Chicken Noodle Soup

Name: Chicken Noodle Soup
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 2 bay leaves; 1 teaspoon whole black peppercorns; 2 carrots, cut in large chunks; 2 mediums carrots, cut diagonally into 1/2-inch-thick slices; 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices; 3 celery stalks, cut in large chunks; 1 handful fresh flat-leaf parsley, finely chopped; 0 bunches fresh thyme; 1 head garlic, halved; 3 garlic cloves, minced; 4 servings Kosher salt and freshly ground black pepper; 2 Tbsps extra-virgin olive oil; 1 medium onion, chopped; 355 milliliters shredded cooked chicken; 4 fresh thyme sprigs; 1 turnip, halved; 2 larges white onions, quartered; 2 kilograms whole free-range chicken (about , rinsed, giblets discarded; 227 grams dried wide egg noodles

Chicken Noodle Soup might be just the main course you are searching for. Watching your figure? This dairy free recipe has 1031 calories, 73g of protein, and 51g of fat per serving. This recipe serves 4. From preparation to the plate, this recipe takes roughly 2 hours and 20 minutes. If you have celery stalks, onion, onions, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It is perfect for Autumn.

Instructions

Watch how to make this recipe.

Place a soup pot over medium heat and coat with the oil.

Ingredients you will need

Soup

Cooking Oil

Equipment you will use

Pot

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.

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Vegetable

Bay Leaves

Carrot

Celery

Garlic

Onion

Thyme

Pour in the chicken stock and bring the liquid to a boil.

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Chicken Stock

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.

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Salt And Pepper

Whole Chicken

Pasta

Sprinkle with chopped parsley before serving.

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Parsley

Place the chicken and vegetables in a large stockpot over medium heat.

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Vegetable

Whole Chicken

Equipment you will use

Pot

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.

Ingredients you will need

Peppercorns

Bay Leaves

Whole Chicken

Broth

Thyme

Water

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.

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Meat

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Cutting Board

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.

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Water

Vegetable

Stock

Equipment you will use

Sieve