Chicken Stock and Chicken Noodle Soup

Name: Chicken Stock and Chicken Noodle Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams pasta, like shells, orzo, or broken angel hair; 2 bay leaves; 3 larges carrots (1 whole, 2 chopped); 3 larges celery stalks (1 whole, 2 chopped), leaves reserved for garnish; 6 sprigs fresh parsley, optional; 4 larges garlic cloves (dont bother to peel); 1 large onion (dont bother to peel), cut in half; 1 kilograms chicken, whole or in parts; 4 servings Salt and freshly ground pepper

Chicken Stock and Chicken Noodle Soup might be just the main course you are searching for. This recipe covers 33% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 53g of protein, 37g of fat, and a total of 762 calories. This recipe serves 4. Head to the store and pick up broken angel hair, salt and pepper, in parts, and a few other things to make it today. To use up the bay leaves you could follow this main course with the Adorable Applesauce Cupcakes as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes. It will be a hit at your Autumn event. It is a good option if you're following a dairy free diet.

Instructions

Combine the chicken, onion, garlic, whole carrot, whole celery stalk, bay leaves, and parsley, if you're using it, in a stockpot.

Ingredients you will need

Celery Rib

Bay Leaves

Whole Chicken

Parsley

Carrot

Garlic

Onion

Equipment you will use

Pot

Add 8 cups water. Bring to a boil, then lower the heat so that the liquid bubbles gently but steadily.

Ingredients you will need

Water

Cover and cook, stirring gently every 15 minutes or so, until the chicken is fully cooked (30-40 minutes for parts, 50-60 minutes for a whole one). If necessary, add water to keep the chicken submerged. To check for doneness, use a slotted spoon or tongs to carefully lift out some chicken and pierce it with a thin-bladed knife. You should meet no resistance, and the meat should be white all the way to the bone and may start to fall off in places.

Ingredients you will need

Meat

Water

Bone

Equipment you will use

Slotted Spoon

Knife

Tongs

Carefully transfer the chicken from the pot to a shallow bowl with tongs. When it's cool enough to handle, pull off and discard the skin; pull the meat off the bones and cut it into bite-size pieces. Reserve 2 cups for the soup and refrigerate the rest for another use. If you have time, return the bones to the pot and let the stock simmer for another 15-30 minutes.

Ingredients you will need

Meat

Stock

Soup

Equipment you will use

Tongs

Bowl

Pot

Put a strainer or colander over a large pot and carefully pour in the stock; press down on the vegetables to extract as much liquid as possible, then discard them. Skim the fat off the top. You should have about 7 cups; if not, add some water.

Ingredients you will need

Vegetable

Extract

Stock

Water

Equipment you will use

Colander

Sieve

Pot

Sprinkle the stock with a little salt and pepper. (If you just want to make chicken stock, stop here.)

Ingredients you will need

Salt And Pepper

Stock

Put the pot over medium-high heat. Bring it just to a boil, then lower the heat so the liquid bubbles steadily.

Equipment you will use

Pot

Add the chopped carrots and celery, and cook, stirring occasionally, until the vegetables are as crisp or tender as you like (anywhere from 10-30 minutes).

Ingredients you will need

Vegetable

Carrot

Celery

Stir in the pasta and the reserved 2 cups chicken; adjust the heat so the mixture bubbles steadily and keep cooking until the pasta is tender but not mushy (another 5-10 minutes). Taste and adjust the seasoning, garnish with the reserved celery leaves, and serve.

Ingredients you will need

Celery Leaves