Chicken Noodle Soup
November 17, 2016
I have made chicken noodle soup for many sick clients over the years. There is something so cathartic about making soup.It's easy on the stomach and it is just what your body needs. Grandmother’s chicken soup was and is the ultimate cure for colds and new medical research says that chicken soup really does work just like Grandma always said it did.
- Prep: 2 hrs
- Cook: 20 mins
- Yields: Makes 2 quarts
Ingredients
2 tablespoons extra-virgin olive oil
2 medium carrots, cut diagonally into ½-inch-thick slices
2 celery ribs, halved lengthwise and cut into ½-inch-thick slices
2 quarts chicken stock, recipe follows
8 ounces dried wide egg noodles
1½ cups shredded cooked chicken
Kosher salt and freshly ground black pepper
1 handful fresh flat-leaf parsley, finely chopped
Chicken Stock
1 whole free-range chicken (about 3½ pounds), rinsed, giblets discarded
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
Directions
1Place 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.
Chicken Stock
1Place 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.
2Carefully remove the chicken to a cutting board. When it is cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
3Carefully 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.
Recipe from Ina Garten
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