Suped-Up Traditional Chicken Noodle Soup

Name: Suped-Up Traditional Chicken Noodle Soup
Prep time: 2 h 50 min
Cook time: 2 h 50 min
Total time: 2 h 50 min
Yield: 6
Cuisine: Global
Ingredients: 6 bone-in, skin-on chicken breast; 2 Tbsps butter; 1 large carrot, peeled and quartered on an angle; 2 larges carrots, julienned; 2 ribs celery, quartered; 3 small ribs celery and leafy tops, very thinly sliced on an angle; 2 liters homemade chicken stock; 3 sprigs Few fresh dill; 6 servings Chopped fresh dill and parsley, for garnish; 340 grams egg noodles; 1 large fresh bay leaf; 6 servings Salt and finely ground black pepper or white pepper; 1 leek, trimmed and quartered; 2 leeks, trimmed, sliced, soaked and dried; 1 lemon, sliced; 2 poached chicken breast, meat diced or shredded, about 2 to 2 1/2 cups white meat; 2 Tbsps extra-virgin olive oil; 1 onion, peeled and halved; 1 onion, quartered and very thinly sliced; 3 sprigs Few fresh parsley; 2 smalls parsnips, julienned or 1 small bulb fennel, quartered and julienned, plus small handful fronds; 3 sprigs Few fresh thyme

Suped-Up Traditional Chicken Noodle Soup might be just the main course you are searching for. This recipe serves 6. This recipe covers 30% of your daily requirements of vitamins and minerals. One portion of this dish contains around 21g of protein, 16g of fat, and a total of 541 calories. Autumn will be even more special with this recipe. A mixture of olive oil, celery, carrots, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the lemon you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes around 2 hours and 50 minutes.

Instructions

Place the chicken, leek, onion, celery, carrot, lemon, parsley, dill, thyme, and bay leaf in a large pot and fill with water until the pot is 2 to 3-inches full from the top, about 3 to 4 quarts water. Cover and bring to a boil, then uncover and reduce heat to simmer. Cook uncovered 1 hour.

Ingredients you will need

Bay Leaves

Whole Chicken

Parsley

Carrot

Celery

Lemon

Onion

Thyme

Water

Dill

Leek

Equipment you will use

Pot

Remove the chicken to large plate or bowl. Strain the cooking liquids and reserve for soup stock. Pull the skin and carcass away and chop the meat or shred with forks.

Ingredients you will need

Meat

Stock

Soup

Equipment you will use

Bowl

Heat 2 tablespoons extra-virgin olive oil in soup pot or large Dutch oven over medium-high heat and add leeks, onions, celery, parsnip or fennel, carrots, salt and pepper. Stir frequently for 10 minutes to soften vegetables without browning them then add stock and 1/3 of the chicken meat to pot. Cool and store soup for a make-ahead meal and reheat over medium high flame or, to serve immediately reduce heat to simmer and cook the egg noodles in another pot.

Ingredients you will need

Extra Virgin Olive Oil