Chicken Noodle Soup
photo by Bonnie G #2
- Ready In:
- 5hrs
- Ingredients:
- 16
- Serves:
-
6-8
ingredients
-
Stock
- 1 whole chicken, halved and cleaned
- 3 carrots, trimmed
- 1 onion, peeled
- 2 leeks, thoroughly rinsed
- 4 celery ribs
- 3 parsnips, trimmed
- 1 bay leaf
- 1⁄2 bunch parsley
- 1 whole lemon
-
Soup
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 carrots, peeled and cut crosswise into 1/4-inch coins
- 2 celery ribs, cut into 1/4-inch slices
- 2 tablespoons dill, chopped
- 1 lb egg noodles
- kosher salt & freshly ground black pepper
directions
-
For stock:
- In large pot, combine all ingredients and add just enough water to cover. Bring to a boil, reduce heat to the barest simmer and cook 4 hours, occasionally skimming the scum off surface. Strain stock in large bowl and discard solids except for chicken halves, set those aside.
-
For soup:
- In large pot, heat olive oil over medium heat.
- Add onions, carrots and celery. Cook about 10 minutes.
- Add 6 cups stock.
- Cook 25 minutes or until vegetables are very tender.
- Meanwhile, pull chicken into shreds from reserved chicken halves, discard skin and bones.
- Add chicken to stock, along with dill and noodles and cook until noodles are al dente, 8 to 10 more minutes.
- Season to taste with salt and pepper.
- Serve hot.
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RECIPE SUBMITTED BY
<p>As of 6-14-2013 DH will be completing his tour in Trinidad, which has been a wonderful adventure; and returning home to Dayton, WA. We'll miss all our friends and time there, but looking forward to enjoying home life on the ranch for awhile, while we see what the next adventure might bring.</p>
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