Chock-Full of Chicken and Noodles Soup

Tested Till Perfect

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%
    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

  • 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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