. Recipes: CHICKEN NOODLE SOUP

CHICKEN NOODLE SOUP

CHICKEN NOODLE SOUP

INGREDIENTS: 
1500 gm Whole Chicken
3 Liters Low-Sodium Chicken Broth
6 Carrots, Peeled
4 stalk Celery, Ends Trimmed
3 Onions, Peeled
5 Black Peppercorns
1 Clove Garlic, Crushed
10 Sprig Parsley
2 Sprig Thyme
1 Bay Leaf
2 tbsp Unsalted Butter
4 Leeks, Tops and Root Ends Removed
1 tsp Salt
1 tsp Fresh-Ground Pepper 
150 gm Medium Egg Noodles
PREPARATION:
To make the stock, Place the Chicken and Chicken Broth in a large stockpot and set it over medium heat. Roughly chop 2 Carrots, 2 Celery Ribs, and 1 Onion and add to the Broth. Add the Peppercorns, Garlic, 2 Sprigs of Parsley, Thyme, Bay Leaf, and enough Water to just cover the Chicken. Bring the Broth to a boil, reduce heat to a simmer, and cook until the Chicken is very tender -- about 70-80 Minutes -- skimming the surface periodically. Remove the Chicken and place in a large bowl. Strain the Broth through a very fine sieve into a large, clean bowl or stockpot. Discard the Vegetables.To make the soup, Skim any fat off the top of the strained Broth and discard. Slice the remaining Carrots, Celery, Onions, and Leeks into 1/4-inch-thick pieces and set aside. Remove and discard the Skin and Bones from the Chicken, cut meat into 1/2-inch pieces, and set aside. Chop the remaining Parsley Leaves and set aside. Melt the Butter in a large Dutch oven over medium heat. Add the Vegetables and cook until the Onions are translucent -- about 7 minutes. Add the Chicken, the reserved Broth, Salt, and Pepper. Simmer the soup until the Vegetables are tender -- about 1 hour. Stir in the Egg Noodles and Parsley and cook until the Noodles are tender -- about 10 more minutes. CHICKEN NOODLE SOUP is ready to serve. Serve hot.

 




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