The Ultimate Chicken Noodle Soup |
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Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 8 |
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The stock recipe makes more than the soup recipe calls for. Store the remaining stock in small airtight, freezer-safe containers, up to 3 months. I got this recipe from Oprah's magazine. Ingredients:
1 roasting chicken, halved and cleaned, plus |
6 chicken wings |
3 carrots, trimmed |
1 onion, peeled |
2 leeks, thoroughly rinsed |
4 celery ribs |
3 parsnips, trimmed |
1 bay leaf |
1/2 bunch parsley |
1 whole lemon |
2 tablespoons olive oil |
1 large onion, chopped (about 2 cups) |
3 carrots, peeled and cut crosswise into 1/4-inch coins |
2 celery ribs, cut into 1/4-inch slices |
2 tablespoons dill, chopped |
1 lb egg noodles |
kosher salt, to taste |
fresh ground black pepper, to taste |
Directions:
1. For the stock, in large pot, combine all ingredients and add just enough water to cover.
2. Bring to a boil, reduce heat to the barest simmer and cook 4 hours, occasionally skimming the scum off the surface.
3. Strain stock into a large bowl and discard solids except for chicken halves, set those aside.
4. To make soup, in large pot, heat olive oil over medium heat.
5. Add onions, carrots and celery.
6. Cook about 10 minutes.
7. Add 6 cups stock.
8. Cook 25 minutes, or until vegetables are very tender.
9. Meanwhile, pull chicken into shreds from reserved chicken halves; discard skin and bones.
10. Add chicken to stock, along with dill and noodles, and cook until noodles are al dente, 8-10 more minutes.
11. Season to taste with salt and pepper (the stock is unsalted; it may need more than you think).
12. Serve hot.
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