Chicken Noodle Soup: Seasonal Chef Recipe

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There is just something so magical about the aroma of chicken noodle soup. A soothing familiar broth and slurpy egg noodles,  helps make your aches and pains subside, even if it’s just a little while. Click this link to: to read my post about making Chicken Noodle Soup.

Maria Reina's Chicken Noodle Soup

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 6-8 servings

Nothing makes you feel better than a steaming bowl of chicken noodle soup when you're feeling under the weather.

Ingredients

  • 1 - 3 lb organic chicken
  • 3 carrots, peeled, 1 cut in half and the other two 1/4" diced
  • 2 celery stalks, divided, 1 cut in half and the other 1/4" sliced
  • 1 small onion, peeled and cut in half
  • 4 garlic cloves, 2 whole and 2 minced
  • 6 whole pepper corns
  • 1 bunch of fresh parsley
  • 1 tablespoon of olive oil
  • 1 cup leek, 1/4" sliced, loosely packed
  • Kosher salt
  • 2 branches of fresh thyme
  • 3/4 cup of peas, optional
  • 1 cup egg noodles
  • Lower Sodium Better Than Bouillon, Chicken
  • Freshly ground black pepper

Instructions

  1. Place the chicken in a medium pot with about 8 cups of cold water. You want to just barely cover the chicken. Add the carrot, celery stalk, onion, whole garlic cloves, peppercorns and 3 or 4 stalks of parsley. Bring to a boil, lower the heat and simmer for 20 minutes.
  2. Turn off the heat and allow the pot to cool for 15 minutes. After 15 minutes remove the chicken and cool another 15 minutes. Strain the vegetables from the broth and discard them.
  3. In the same pot sauté the leek and minced garlic with the olive oil and 1/2 teaspoon of salt for 2 minutes. Add 6 cups of the strained broth and the thyme branches and bring to a simmer.
  4. While you are waiting for the broth to come up to a simmer shred the chicken from the bones and set aside. You should have about 4 cups.
  5. Once you have a nice rolling simmer add your diced carrot, sliced celery, peas, chicken, egg noodles and 1 tablespoon of bouillon. Stir to combine and set the timer for 7 minutes.
  6. While the noodles cook roughly chop 1/2 cup fresh parsley. Try to just use the leaves.
  7. Check your liquid ratio. If the pot looks like it needs a little more liquid add more of the reserved broth. Taste for seasoning and add another tablespoon of bouillon and ground black pepper.
  8. Add the chopped parsley and serve warm.

Notes

If you would prefer to skip the bouillon boost, take the chicken bones, after your remove the meat, and place back in the pot. Continue simmering for another hour, partially covered.

http://food.lohudblogs.com/2015/01/14/chicken-noodle-soup/

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About Author

Seasonal Chef blogger Maria Reina comes to the world of food as a third career, spending a great portion of her adult life in the field of Human Resources. With her private company Bella Cucina Maria she is a personal chef, caterer and recreational cooking class teacher in Westchester. She's an avid food television watcher and cookbook collector, always looking for a new take on a traditional dish. In her free time she loves hanging out at local farmer's markets, chatting it up with the farmers and doing cooking demos with their seasonal ingredients. In addition to her blog, which is loaded with easy recipes, you can follow her on Facebook (Bella Cucina Maria), Twitter (Bellacucinam), Instagram (Bellacucinam) and Pinterest (Bellacucinam).

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