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."
- Portion size 8 servings
- Credits : © CanadianLiving.com
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 1125 mg
- Protein 56 g
- Calories 467.0
- Total fat 17 g
- Cholesterol 167 mg
- Saturated fat 5 g
- Total carbohydrate 19 g
- Iron 28.0
- Folate 15.0
- Calcium 6.0
- Vitamin A 74.0
- Vitamin C 8.0