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Chicken Noodle Soup
 
 

Chicken Noodle Soup
Ingredients
 
    • 2 tablespoons extra-virgin olive oil
    • 1 medium onion, chopped
    • 3 garlic cloves, minced
    • 2 medium carrots, cut diagonally into 1/2-inch-thick slices
    • 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
    • 4 fresh thyme sprigs
    • 1 bay leaf
    • 2 quarts chicken stock, recipe follows
    • 8 ounces dried wide egg noodles
    • 1 1/2 cups shredded cooked chicken
    • Kosher salt and freshly ground black pepper
    • 1 handful fresh flat-leaf parsley, finely chopped
    • Chicken Stock:
    • 1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
    • 2 carrots, cut in large chunks
    • 3 celery stalks, cut in large chunks
    • 2 large white onions, quartered
    • 1 head of garlic, halved
    • 1 turnip, halved
    • 1/4 bunch fresh thyme
    • 2 bay leaves
    • 1 teaspoon whole black peppercorns
 

Chicken Noodle Soup
Instruction
 
    • Place a soup pot over medium heat and coat with the oil. 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.
    • Pour in the chicken stock and bring the liquid to a boil. 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.
    • Sprinkle with chopped parsley before serving.

     

    • Chicken Stock: Place the chicken and vegetables in a large stockpot over medium heat. 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.
    • 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.
    • 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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