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Chicken Noodle Soup
Chicken Noodle Soup Recipe
Ingredients
tablespoons vegetable oil
2 medium onions, chopped
3 medium carrots, cut into 1/4-inch rounds
3 celery ribs, cut into 1/4-inch thick slices
1 (6- to 7-pound) chicken
2 quarts chicken broth or canned low-sodium broth
1 quart cold water, or as needed
4 sprigs of fresh parsley
3 sprigs of fresh thyme or 1/2 teaspoon dried thyme
1 bay leaf
salt and freshly ground black pepper
2 cups egg noodles
chopped fresh parsley, for garnish
Method
Heat the oil in a broth pot over medium heat. Add the onions, carrots,
and celery and
cook, stirring often, until softened, about 10 minutes. Cut the
chicken into 8 pieces. If
there are any pads of yellow fat in the tail area, do not remove
them. Add the chicken to
the pot and pour in the broth. Add enough cold water to cover the
ingredients by 2 inches.
Bring to a boil over high heat, skimming off the foam that rises
to the surface. Add the
parsley, thyme, and bay leaf.
Reduce the heat to low. Simmer, uncovered, until the chicken is
very tender, about 2
hours. Remove the chicken from the pot and set aside until cool
enough to handle.
Remove and discard the parsley and thyme sprigs and bay leaf. Let
stand 5 minutes and
degrease the soup, reserving the fat if you are making matzo balls.
Discard the chicken
skin and bones and cut the meat into bite-size pieces. Add the noodles
and cook until
done, about 10 minutes.
Stir the meat back into the soup and season to taste with salt and
pepper. Serve hot. (The
soup can be prepared up to 3 days ahead, cooled, covered, and refrigerated,
or frozen
for up to 3 months.)
Chicken Noodle Soup
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