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Categories:
extra-virgin olive oil onion carrots celery bay leaf chicken egg noodles chicken kosher salt chicken chicken carrots white onions garlic thyme bay leaves
Viewed: 33 - Published at: 7 years agoIngredients
- Soup:
- 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
- Chicken Stock:
- 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 peppercorn
Method
- Soup:
- 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.
- Chicken Stock:
- 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 water will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow the liquid 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 and place it on a cutting board. When it's cool enough to handle, discard the skin and bones. Then, hand-shred the meat and put it into a storage container.
- Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately, cover, and refrigerate for up to one week, or freeze.