CHICKEN NOODLE SOUP RECIPE | TYLER FLORENCE | FOOD NETWORK
|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|
|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|
- 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.
- 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.
ULTRA-SATISFYING CHICKEN NOODLE SOUP
Provided by: Adam and Joanne Gallagher
Total time: 40 minutes
Prep time: 5 minutes
Cook time: 35 minutes
Yield: Makes 6 servings
|2 tablespoons butter, chicken fat or olive oil|
|1 large onion, chopped|
|2 large carrots, chopped|
|2 stalks celery, chopped (optional)|
|Heaped tablespoon minced garlic (4 cloves)|
|2 bay leaves|
|3 sprigs fresh thyme or use 1/2 teaspoon dried thyme|
|1 pound skinless, boneless chicken thighs (4 or 5 thighs)|
|8 cups chicken stock or broth, low sodium or use homemade stock|
|5 ounces egg noodles (or pasta of choice)|
|Salt and pepper, to taste|
|1/4 cup fresh parsley, finely chopped|
|Water or more stock, as needed|
- Melt butter in a large pot or Dutch oven over medium heat. Add the onions, carrots, and celery. Cook, stirring every few minutes until the vegetables begin to soften; 5 to 6 minutes.
- Stir in the garlic, bay leaves, and thyme. Cook, while stirring the garlic around the pan, for about 1 minute.
- Pour in the chicken stock and bring to a low simmer. Taste the soup then adjust the seasoning with salt and pepper. Depending on the stock used, you might need to add 1 or more teaspoons of salt.
- Submerge the chicken thighs into the soup so that the broth covers them. Bring the soup back to a low simmer then partially cover the pot with a lid and cook, stirring a few times until the chicken thighs are cooked through; about 20 minutes.
- If, during this time, the broth seems low, add a splash more stock or a bit of water. Turn the heat to medium-low.
- Transfer the cooked chicken to a plate. Stir the noodles into the soup and cook until done, 6 to 10 minutes depending on the type of noodles used.
- While the noodles cook, shred the chicken into strips or dice into cubes. Slide the chicken back into the pot and then taste the soup once more for seasoning. Adjust with more salt and pepper, as needed. Stir in the parsley and serve.
ServingSize 1/6 of the recipe, Calories 298, FatContent 11.4g, SaturatedFatContent 4.4g, CholesterolContent 97.7mg, SodiumContent 748.7mg, CarbohydrateContent 22.9g, FiberContent 1.7g, SugarContent 7.5g, ProteinContent 24.8g
CHICKEN STOCK AND CHICKEN NOODLE SOUP RECIPE | MYRECIPES
Provided by: Mark Bittman
Total time: 2 hours 30 minutes
Yield: Makes 4 servings (plus extra chicken) (serving size: about 2 cups)
|1 (3- to 4-lb) chicken, whole or in parts|
|1 large onion (don’t bother to peel), cut in half|
|4 large garlic cloves (don’t bother to peel)|
|3 large carrots (1 whole, 2 chopped)|
|3 large celery stalks (1 whole, 2 chopped), leaves reserved for garnish|
|2 bay leaves|
|6 sprigs fresh parsley, optional|
|Salt and freshly ground pepper|
|½ pound small pasta, like shells, orzo, or broken angel hair|
- Combine the chicken, onion, garlic, whole carrot, whole celery stalk, bay leaves, and parsley, if you’re using it, in a stockpot. Add 8 cups water. Bring to a boil, then lower the heat so that the liquid bubbles gently but steadily.
- Cover and cook, stirring gently every 15 minutes or so, until the chicken is fully cooked (30-40 minutes for parts, 50-60 minutes for a whole one). If necessary, add water to keep the chicken submerged. To check for doneness, use a slotted spoon or tongs to carefully lift out some chicken and pierce it with a thin-bladed knife. You should meet no resistance, and the meat should be white all the way to the bone and may start to fall off in places.
- Carefully transfer the chicken from the pot to a shallow bowl with tongs. When it’s cool enough to handle, pull off and discard the skin; pull the meat off the bones and cut it into bite-size pieces. Reserve 2 cups for the soup and refrigerate the rest for another use. If you have time, return the bones to the pot and let the stock simmer for another 15-30 minutes.
- Put a strainer or colander over a large pot and carefully pour in the stock; press down on the vegetables to extract as much liquid as possible, then discard them. Skim the fat off the top. You should have about 7 cups; if not, add some water. Sprinkle the stock with a little salt and pepper. (If you just want to make chicken stock, stop here.)
- Put the pot over medium-high heat. Bring it just to a boil, then lower the heat so the liquid bubbles steadily. Add the chopped carrots and celery, and cook, stirring occasionally, until the vegetables are as crisp or tender as you like (anywhere from 10-30 minutes).
- Stir in the pasta and the reserved 2 cups chicken; adjust the heat so the mixture bubbles steadily and keep cooking until the pasta is tender but not mushy (another 5-10 minutes). Taste and adjust the seasoning, garnish with the reserved celery leaves, and serve.
Calories 362 calories, CarbohydrateContent 48 g, CholesterolContent 56 mg, FatContent 4.2 g, FiberContent 3 g, ProteinContent 31 g, SaturatedFatContent 1.2 g, SodiumContent 354 mg
CHICKEN STOCK RECIPE – NYT COOKING
Provided by: Samin Nosrat
Total time: 9 hours
Yield: About 6 quarts
- Put everything but the vinegar in a large stockpot. Bring the stock to a boil over high heat, then turn down to a simmer.
- Skim off any foam that rises to the surface. Add the vinegar. (It helps draw out nutrients and minerals from the bones into the stock.)
- Simmer the stock for 6 to 8 hours, covered, keeping an eye on it to make sure it stays at a simmer.
- Strain the stock through a fine-meshed sieve. Let cool.
- Scrape the fat that rises to the top. (Save it in the fridge or freezer for matzoh ball soup.) Refrigerate for up to 5 days, or freeze for up to 3 months.
@context http//schema.org, Calories 2, UnsaturatedFatContent 0 grams, CarbohydrateContent 0 grams, FatContent 0 grams, FiberContent 0 grams, ProteinContent 0 grams, SaturatedFatContent 0 grams, SodiumContent 6 milligrams, SugarContent 0 grams