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Chicken Noodle Soup
Ingredients
2 tablespoons
extra-virgin olive oil
1 medium
onion, chopped
3
garlic cloves, minced
2 medium
carrots, sliced
2
celery ribs, sliced
4
fresh thyme sprigs
1
bay leaf
2 quarts
chicken stock
8 ounces
dried wide egg noodles
1 1/2 cups
shredded cooked chicken
Kosher salt and pepper
Spices and Seasonings
1 handful
fresh parsley, chopped
1 whole
free-range chicken (3 1/2 lbs)
2
large carrots, in chunks
3
celery stalks, in chunks
2
large onions, quartered
1 head
garlic, halved
1
turnip, halved
1/4 bunch
fresh thyme
2
bay leaves
1 teaspoon
black peppercorns
Instructions
STEP 1
Heat oil in pot and add onion, garlic, carrots, celery, thyme, and bay leaf. Cook for 6 minutes.
STEP 2
Pour in chicken stock and bring to boil. Add egg noodles and simmer for 5 minutes.
STEP 3
Fold in shredded chicken and simmer to heat through. Season with salt and pepper.
STEP 4
In a separate stockpot, add chicken and cover with cold water. Add thyme, bay leaves, and peppercorns. Simmer for 1 to 1.5 hours.
STEP 5
Remove chicken, cool, discard skin and bones, then shred meat.
STEP 6
Strain stock through sieve to remove solids. Use immediately or cool for storage.
Nutrition Facts
(per serving)
Calories:
1062 calories
Servings:
4 servings
Carbohydrates:
67 g
Fat:
54 g
Fiber:
8 g
Protein:
75 g
Sugar:
10 g
Meal Effort
Preparation:
2 hrs
Cook:
20 minutes
Total:
2 hrs 20 mins