Thursday, January 7, 2021

EASY & DELICIOUS CHICKEN NOODLE SOUP

make chicken noodle soup two or three times during the autumn and winter, and I make it with boneless chicken breasts. Chicken wings are first cooked to make the extra rich stock. You can also pull off some of the meat from the chicken wings and add to the soup or give that meat to your pet.




2 lbs chicken wings
2 quarts chicken broth or stock
1 quart water
1 t black peppercorns
2 sprigs thyme
2 bay leaves

2 T unsalted butter
1 large onion, diced
1 leek, diced
4 carrots, cut in half lengthwise, sliced
4 stalks celery, diced
2 cloves garlic, minced
3 boneless chicken breasts, cut into bite-size pieces
2 T minced fresh parsley
3 cups egg noodles, or pasta of your choice
Salt and freshly ground black pepper
Chopped fresh parsley, for garnish

Place chicken wings in a large stockpot, add the chicken broth or stock, water, peppercorns, thyme, and bay leaves.
Bring to a boil, skim off the foam from top and discard.
Reduce heat to a simmer and cook, partially covered, for 1 hour.

In another large pot or Dutch oven, over medium-low heat add butter and sauté the onion, leek, celery, and carrots for 5 minutes. 
Add the garlic and sauté another minute.

When stock is finished cooking, remove wings with a slotted spoon to a bowl and set aside. 
Strain stock through a fine mesh sieve into the pot with the onion mixture.
Add the cut up chicken breasts and minced parsley. 
Simmer, partially covered for 15 minutes.
Add the noodles and simmer another 8 to 10 minutes.

Season to taste with salt and pepper.
Ladle into soup bowls and sprinkle with chopped parsley.

Serves 6 to 8

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