Chicken Noodle Soop
2014-10-06 06:13:38
Serves 4
A take on a classic soup we all know and welcome into our homes. Chicken Noodle Soup!
Prep Time
45 min
Total Time
3 min
Nutrition Facts
Serving Size
880g
Servings
4
Amount Per Serving
Calories 766
Calories from Fat 239
% Daily Value *
Total Fat 27g
41%
Saturated Fat 7g
36%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 9g
Cholesterol 327mg
109%
Sodium 374mg
16%
Total Carbohydrates 23g
8%
Dietary Fiber 2g
7%
Sugars 2g
Protein 103g
Vitamin A
10%
Vitamin C
9%
Calcium
9%
Iron
27%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- One 3-pound chicken
- 1-1/2 1/2 quarts water
- 2 carrots—2 coarsely chopped, 2 sliced 1/4 inch thick
- 2 celery ribs—2 coarsely chopped, 2 sliced 1/4 inch thick
- 1/2 unpeeled onion, quartered
- 1/2 large unpeeled garlic clove, smashed
- 1/2 teaspoon whole black peppercorns
- 1/2 large fresh bay leaf
- 3 parsley sprigs
- 1 thyme sprigs
- Kosher salt
- 1/4 pound thin egg noodles
- 1/8 cup finely chopped flat-leaf parsley
Instructions
- In a stockpot, combine the chicken and neck, water, chopped carrots and celery, onion, garlic, peppercorns and herbs; bring to a boil. Cover partially and simmer over low heat for 30 minutes. Transfer the chicken to a plate. Discard the skin. Pull the meat off the bones, cut into 1/2-inch pieces and refrigerate.
- Return the bones to the pot. Simmer for about 1 hour. Strain the broth into a bowl and rinse out the pot. Return the broth to the pot and boil until reduced to 4 cups, 30 minutes. Season with salt.
- Add the sliced carrots and celery to the broth, cover and simmer until just tender, 12 minutes. In a saucepan of boiling salted water, cook the noodles; drain and cool under running water. Add the noodles, chicken and parsley to the pot and bring to a simmer. Ladle the soup into bowls and serve hot.
Elite Cuisine Cooking http://www.elitecuisinecooking.com/
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