Chunky Chicken-Vegetable Noodle Soup

Name: Chunky Chicken-Vegetable Noodle Soup
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon whole black peppercorns; 2 Tbsps butter; 1 carrot, peeled and coarsely chopped; 2 carrots, peeled, quartered lengthwise, cut into 1/2-inch thick pieces; 2 ribs celery, coarsely chopped; 3 ribs celery with leafy tops, spilt lengthwise, cut into 1/2-inch thick pieces; 2 liters chicken stock/poaching liquids from Poached Chicken; 59 milliliters finely chopped parsley or parsley and dill combined; 2 Tbsps EVOO; 1 fresh bay leaf; 1 large fresh bay leaf; 2 cloves garlic, crushed; 2 cloves garlic, sliced; 2 leeks, halved lengthwise, cut into 1/2-inch half moons; 1 lemon, sliced; 6 servings A little lemon zest, for garnish; 1 large onion, chopped 1/2-inch dice; 1 onion, peeled and quartered; 6 servings Herb bundle of parsley, rosemary and thyme; 6 servings Salt; 6 servings Salt and pepper; 2 Tbsps tomato paste; 2 larges tomatoes, grated on large side of box grater; 2 kilograms whole chicken; 227 grams extra-wide egg noodles; 1 to medium zucchini, quartered lengthwise and cut into 1/2-inch thick pieces

Chunky Chicken-Vegetable Noodle Soup might be just the main course you are searching for. This recipe makes 6 servings with 726 calories, 43g of protein, and 36g of fat each. This recipe covers 39% of your daily requirements of vitamins and minerals. If you have salt, chicken, evoo, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes about 50 minutes.

Instructions

Heat a soup pot with the EVOO over medium-high heat.

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Extra Virgin Olive Oil

Soup

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Pot

Add the carrots, celery and onions. Cook, partially covered, 3 to 4 minutes.

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Carrot

Celery

Onion

Add the bay leaf, zucchini and some salt and pepper. Partially cover and cook 5 minutes more. Then add the garlic and leeks. Stir 1 to 2 minutes.

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Salt And Pepper

Bay Leaves

Zucchini

Garlic

Leek

Add the tomato paste, and stir for 1 minute.

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Tomato Paste

Add the grated tomatoes, chicken and stock. Bring to a low boil, adjust the salt and pepper to taste, cool and store. Reheat over medium heat.

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Salt And Pepper

Tomato

Whole Chicken

Stock

To serve, heat a medium pot of salted water to boil. Cook the noodles to al dente, 5 minutes or so.

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Pasta

Water

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Pot

Drain and toss the noodles with the butter, herbs and some salt and pepper.

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Salt And Pepper

Pasta

Butter

Herbs

Stir a little lemon zest into the soup.

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Lemon Zest

Soup

Place a small mound of noodles in each bowl and ladle chunky chicken and vegetable soup over top.

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Vegetable Soup

Whole Chicken

Pasta

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Ladle

Bowl

Place the chicken in a large stockpot.

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Whole Chicken

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Pot

Add the peppercorns, celery, garlic, bay leaf, carrot, lemon, onions and the herb bundle tied with string, sprinkle with salt. Cover the chicken with water and bring to a boil. Reduce the heat to low, a rolling simmer. Simmer 1 hour to 1 hour 15 minutes, then cool the chicken in the stock. Strain the stock, discarding the vegetables.

Ingredients you will need

Peppercorns