Old-Fashioned Chicken Noodle Soup
Per ServingOld-Fashioned Chicken Noodle Soup |
||
|---|---|---|
| Makes: 14 | ||
| Serving Size: 1 cup | ||
| Calories | 150 | |
| Fat | 4 | g |
| Saturated Fat | 1.1 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 15 | g |
| Fiber | 1 | g |
| Sugars | 2 | g |
| Cholesterol | 45 | mg |
| Sodium | 55 mg (without added salt) | |
| Protein | 13 | g |
| Choices: Starch 1, Lean meat 1, Fat 0.5 | ||
- Makes: 14
- Serving Size: 1 cup
- Preparation Time: 25 minutes (not including time for stock to cool)
- Cooking Time: 1 hour, 40 minutes
Ingredients
| Stock | ||
| 1 | whole | rinsed chicken (4 lbs.), skinned (except for the wings) and cut into parts |
| 2 | large | unpeeled onions, quartered |
| 4 | med. | unpeeled carrots, cut into chunks |
| 4 | large | celery stalks, coarsely chopped |
| 6 | sprigs | fresh parsley |
| 6 | black peppercorns | |
| 3 | bay leaves | |
| salt to taste | ||
| Soup | ||
| 2 | tsp. | olive oil |
| 1 | large | onion (10 oz.), chopped |
| 2 | large | carrots, peeled and sliced diagonally into 1/2-inch pieces |
| 1 | large | celery stalk, sliced diagonally into 1/2-inch pieces |
| 8 | oz. | wide egg noodles or linguine (whole wheat if desired) |
| kosher salt and freshly ground black pepper to taste | ||
| 2 | Tbsp. | minced fresh parsley |
| 2 | tsp. | minced fresh thyme |
Directions
- To prepare the stock, place the chicken parts in a heavy stockpot. Add the onions, carrots, and celery. Add in 3 quarts of water, and bring to a boil. Skim the surface to remove any gray residue.
- Add the parsley, peppercorns, bay leaves, and salt. Partially cover the pan, and simmer on low heat for 1 hour, 20 minutes. Remove the chicken parts, and set aside to cool.
- Line a large colander with cheesecloth, and strain the broth, pressing on the solids to extract all the juices. Discard the vegetables, and reserve the stock, about 10 cups. Add the stock to a large container, and refrigerate for several hours. When it has cooled, spoon off and discard any solidified fat. The stock should be clear.
- To prepare the soup, remove and discard all the bones from the chicken parts. Cut about 1 lb. of the chicken meat into small pieces for the soup. Save any remaining chicken for another use. Wrap the leftover chicken in an airtight container, and keep in the refrigerator for up to 2 to 3 days.
- In a large saucepan, heat the olive oil. Add the onion, and sauté for 5 minutes. Add the carrots and celery, and sauté for 5 minutes. Add in the reserved stock, and bring to a boil. Add the egg noodles or linguine, reduce the heat to medium, and simmer for 6 to 7 minutes. Stir in the cooked chicken. Season the soup lightly with salt and black pepper. Sprinkle in fresh minced parsley and thyme.
