Chicken Noodle Soup

Yield: 6 servings
Source: Food TV (Food 911 - Tyler Florence)
Amy's Comments: I admit here and now, that I have issues with chicken broth based soups. Don't ask. So I have not personally tasted this soup, but I made this for my husband (boyfriend at the time!) when he was really sick. He said it was one the best chicken noodle soups he'd had. It was a little labor intensive, but that homemade chicken stock really makes it!!

INGREDIENTS:

Chicken Stock:
1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved (I didn't use this)
1 turnip, halved
1/4 bunch fresh thyme
2 bay leaves
1 teaspoon whole black peppercorns

Soup Ingredients:
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken stock, recipe above
8 ounces dried wide egg noodles
1 1/2 cups shredded cooked chicken
Kosher salt and freshly ground black pepper
1 handful fresh flat-leaf parsley, finely chopped

INSTRUCTIONS:

To make the stock:

  1. Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
  2. Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
  3. Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.
*Amy's Note: To make this stock more WW Friendly try this tip. After you have strained the stock and it's not boiling hot anymore do this: Sit a large ziplock bag in a glass bowl. Pour the broth into the bag. Zip the ziplock and let it sit for a few minutes. You will see the fat rising to the top. Once you can see a definite layer of fat (I don't know how long I let it sit, I just watch it. You will know!) take some kitchen scissors or a small knife and cut a SMALL hole in the bottom corner of the bag. Let the stock drain into the bowl until you get close to the layer of fat. Then stop pouring! The fat will remain in the baggie and your stock will be in the bowl! VOILA!

To make the soup:

  1. Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned.
  2. Pour in the 2 qts chicken stock and bring the liquid to a boil.
  3. Add the noodles and simmer for 5 minutes until tender.
  4. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

NUTRITIONAL INFO:

H.U: 6 per serving
Per mastercook: 223 Calories; 6g Fat (20.9% calories from fat); 24g Protein; 27g Carbohydrate; 3g Dietary Fiber; 49mg Cholesterol; 561mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.

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