Chock-Full of Chicken and Noodles Soup
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."
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 467 |
| pro | 56 g |
| total fat | 17 g |
| sat. fat | 5 g |
| carb | 19 g |
| fibre | 3 g |
| chol | 167 mg |
| sodium | 1.125 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 28% |
| vit A | 74% |
| vit C | 8% |
| folate | 15% |
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2 cups (500 mL) each sliced carrots and celery
1 cup (250 mL) chopped onions
1 tbsp (15 mL) salt
1/2 tsp (2 mL) pepper
3 cups (750 mL) broad egg noodles
1/2 cup (125 mL) frozen or canned peas
2 tbsp (25 mL) chopped fresh parsley
Stock:
5 lb (2.2 kg) chicken legs
16 cups (4 L) water
2 each carrots and staIks celery, coarsely chopped
1 onion, coarsely chopped
1 bay leaf
1 tsp (5 mL) each salt and dried thyme
1/2 tsp (2 mL) whole 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
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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
Source
© CanadianLiving.com
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