Simple Noodle Soup
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 2 h. 35 min.
Ready in
Ingredients
for
8
- Ingredients
- 1 whole chicken (1.5 kg | 3.5 lb)
- 12 cups low-sodium Chicken broth
- 8 carrots (peeled and sliced)
- 6 stalks Celery (trimmed and sliced)
- 3 onions (peeled and sliced)
- 2 cloves garlic cloves (peeled and minced)
- 8 sprigs fresh parsley
- 2 sprigs fresh thyme
- 1 bay leaf
- 2 Tbsps butter
- salt (to taste)
- freshly ground Black pepper (to taste)
- 12 ozs wide Egg noodle
Preparation steps
1.
For Chicken Stock:
2.
Rinse the chicken inside and out under cold running water. Place the chicken in a large pot, set over medium heat and add the chicken broth. Add 1/4 of the carrots, 1/3 of the celery and 1/3 of the onions. Add the garlic, 2 sprigs parsley, thyme, bay leaf and enough water to just cover the chicken. Bring broth to a boil, reduce heat and simmer for about 1 1/4 hours, or until chicken is very tender, skimming any foam from the surface of the broth.
3.
Remove chicken from broth and place in a colander to drain and cool. Strain the broth through a very fine mesh strainer into a large, clean soup pot. Discard the vegetables used to flavor the stock.
4.
For the Soup:
5.
Skim any fat off the top of the strained broth.
6.
Remove and discard the skin and bones from the chicken and cut the meat into bite-sized pieces; set aside.
7.
Melt the butter in a large Dutch oven set over medium heat. Add the carrots, celery and onions and cook for about 7 minutes or until the onions are translucent. Add the chicken pieces and chicken stock, season with salt and pepper. Bring soup to a simmer and cook for about 30 minutes or until the vegetables are tender.
8.
Chop the remaining parsley; add the parsley and egg noodles, stirring frequently. Cook for 8 to 10 additional minutes or until the noodles are tender.
9.
Ladle into soup bowls and serve hot.
