Chock-Full of Chicken and Noodles Soup

By The Canadian Living Test Kitchen

223 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	467467 cal
pro	56 g56g pro
total fat	17 g17g total fat
sat. fat	5 g5g sat. fat
carb	19 g19g carb
fibre	3 g3g fibre
chol	167 mg167mg chol
sodium	1 mg1mg sodium
% RDI:	-
calcium	66 calcium
iron	2828 iron
vit A	7474 vit A
vit C	88 vit C
folate	1515 folate

All you need is a few minutes of start-up time to make this stock because the stove does the rest. And those few minutes will be more than worth it because, as Patricia Becher of Richmond, B.C., says, "I used to think that making soup was difficult but I have discovered that a good stock is the whole trick."

Ingredients

2 cups sliced carrots 2 2cups cupssliced carrotcarrots
2 cups sliced celery 2 2cups cupssliced celery
1 cup chopped onions 1 1cup cupchopped oniononions
1 tbsp salt 1 1tbsp tbspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
3 cups broad egg noodles 3 3cups cupsbroad egg noodles
1/2 cup frozen or canned peas 1/2 1/2cup cupfrozen or canned peas
2 tbsp chopped fresh parsley 2 2tbsp tbspchopped fresh parsley
Stock
5 lb chicken legs 5 5lb lbchicken legchicken legs
16 cups water 16 16cups cupswater
2 carrots , coarsely chopped2 2carrotcarrots, coarsely chopped
2 celery stalks , coarsely chopped2 2celery stalkcelery stalks, coarsely chopped
1 onion , coarsely chopped1 1oniononions, coarsely chopped
1 bay leaf 1 1bay leafbay leaves
1 tsp salt 1 1tsp tspsalt
1 tsp dried thyme 1 1tsp tspdried thyme
1/2 tsp whole peppercorns 1/2 1/2tsp tspwhole peppercorns

Preparation

Stock: In stockpot, bring chicken and water to boil; skim off foam. Add carrots, celery, onion, bay leaf, salt, thyme and peppercorns; simmer, uncovered, over medium-low heat for 2 hours.

Remove chicken; cover and refrigerate. Strain soup through cheesecloth-lined sieve into large bowl, pressing vegetables to extract liquid. Refrigerate for 12 hours or until fat congeals on surface. Lift off and discard fat.

In large saucepan or Dutch oven, bring stock to simmer. Add carrots, celery, onions, salt and pepper; cook for 20 to 25 minutes or until tender.

Meanwhile, remove chicken from bones; add to soup. Add noodles; cook for 10 minutes or until tender. Stir in peas and parsley.

Additional information :

Variations
Chock-Full of Chicken and Wild Rice Soup: Omit noodles. Add 1/2 cup (125 mL) rinsed wild rice along with vegetables; cover and simmer for 45 to 55 minutes or until rice is tender. Add chicken meat, peas and parsley; heat through.

Slow-Cooker Chock-Full of Chicken and Noodles Soup: Reduce amount of chicken to 3 lb (1.5 kg) and water to 8 cups (2 L); cook in slow-cooker on low setting for 10 hours. Proceed as directed but reduce soup ingredients by half.

Makes five 2-cup (500 mL) servings