Chock-Full of Chicken and Noodles Soup
This recipe makes 8 servings
|Per serving: about||-|
|total fat||17 g|
|sat. fat||5 g|
- Portion size: 8
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."
- 2 cups 2cupssliced carrotcarrots
- 2 cups 2cupssliced celery
- 1 cup 1cupchopped oniononions
- 1 tbsp 1tbspsalt
- 1/2 tsp 1/2tsppepper
- 3 cups 3cupsbroad egg noodles
- 1/2 cup 1/2cupfrozen or canned peas
- 2 tbsp 2tbspchopped fresh parsley Stock
- 5 lb 5lbchicken legchicken legs
- 16 cups 16cupswater
- 2 2carrotcarrots, coarsely chopped
- 2 2celery stalkcelery stalks, coarsely chopped
- 1 1oniononions, coarsely chopped
- 1 1bay leafbay leaves
- 1 tsp 1tspsalt
- 1 tsp 1tspdried thyme
- 1/2 tsp 1/2tspwhole peppercorns
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 :
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