Kitchen Basics: Chicken Noodle Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Stock:1 white or yellow onion, chopped into a large dice2 stalks celery, chopped into a large dice2 carrots, chopped into a large dice3 pound whole chicken, skin removed1 gallon cold water1 bay leaf1 teaspoon black peppercornsSoup:1 tablespoon olive oil 2 carrots, cut into ribbons with a vegetable peeler1 onion, diced fine2 stalks celery, diced fine4 ounces whole wheat pasta (cooked)1 tsp thyme, dried1/2 tsp oregano, dried1 tsp basil, dried (optional)salt and pepper to taste
Remove the skin from the chicken.
Place the whole chicken in a large stock pot or saucepan that will hold at least one gallon of cold water.
Add the diced onion, celery, and carrots to the stock pot. Pour one gallon of cold water over the mixture and add the bay leaf and peppercorns. Bring the mixture to a boil and then immediately reduce to a simmer.
Allow the mixture to simmer for 45 minutes. Place a strainer over another large saucepan and strain the hot chicken mixture.
Strain the mixture a second time into the first pot using a coffee filter or cheesecloth. Reserve one quart of the stock for the freezer, and use the remaining for the soup. (Allow stock to cool to room temperature before freezing.)
In one of the stock pots, heat the oil and add the second batch of vegetables cut into the small dice. Sweat vegetables over low moderate heat for 5 to 8 minutes. While the vegetables are sweating, pull all the meat off the bones of the chicken.
Add the pasta, dried seasonings, and the pulled chicken meat to the pot simmer for an additional 10 minutes.
Recipe yields 3 quarts: 12 one cup servings
Place the whole chicken in a large stock pot or saucepan that will hold at least one gallon of cold water.
Add the diced onion, celery, and carrots to the stock pot. Pour one gallon of cold water over the mixture and add the bay leaf and peppercorns. Bring the mixture to a boil and then immediately reduce to a simmer.
Allow the mixture to simmer for 45 minutes. Place a strainer over another large saucepan and strain the hot chicken mixture.
Strain the mixture a second time into the first pot using a coffee filter or cheesecloth. Reserve one quart of the stock for the freezer, and use the remaining for the soup. (Allow stock to cool to room temperature before freezing.)
In one of the stock pots, heat the oil and add the second batch of vegetables cut into the small dice. Sweat vegetables over low moderate heat for 5 to 8 minutes. While the vegetables are sweating, pull all the meat off the bones of the chicken.
Add the pasta, dried seasonings, and the pulled chicken meat to the pot simmer for an additional 10 minutes.
Recipe yields 3 quarts: 12 one cup servings
Nutritional Info Amount Per Serving
- Calories: 152.8
- Total Fat: 3.7 g
- Cholesterol: 51.2 mg
- Sodium: 76.1 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 2.5 g
- Protein: 17.4 g
Member Reviews
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LESLIE_2B_LESS
We made this on Saturday. We used chicken leg quarters because they were on sale and used no yolks egg noodles but other than those 2 changes followed the recipe exactly and it was delish! Even DH loved it and he is not much of soup eater. Make enough for 3 meals for family and lunches too! - 2/1/10
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EWEINHISPASTURE
I make this soup almost the same, except I use cardamom, B-salt, red, and black pepper instead of the other spices, and brown rice instead of pasta - it's very very yummy with warm homemade bread and butter, especially on a cold winter day. Way better than canned soup. Hubby loves this soup! - 1/6/10
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DUSTYROSES
Perfect for post holiday turkey. If I cannot cook up the stock after the meal I"ll freeze all roasted turkey/chicken stuff left after carving is completed. This includes: bones, skin and anything left in the bottom of roaster. Today I will pull the frozen "stuff" out and use Meg's Recipie . - 1/7/10
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CD7204509
I don't pre-cook pasta before adding it to soup. When I make large batches of soup, I eliminate the pasta. I keep out enough for the meal in the pot, bring to boiling & add enough pasta for that meal only. I store the rest of the soup in the freezer & add uncooked pasta when reheating. - 5/6/11
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CD4655033
Made this last night and today... made the stock last night from our 7 m.o. rooster; he had a good layer of fat on him so it went in the fridge to skim the fat. Then we made the soup. Added some cabbage and used a different pasta we had on hand but it was pretty much the same soup. Simple, warming. - 9/29/10
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CMFARRELL36
I love chicken soup - one of the few soups I really enjoy.
I prefer rice to pasta. If I use pasta, it's either very small pasta shells (sold here as soup pasta) or scrunched up vermicelli.
Instead of herbs and spices: leeks, grated carrot, and either kale or frozen finely chopped spinach. - 1/27/10