Provided by Tyler Florence
Categories main-dish
Time 2h20m
Yield 4 servings
Number Of Ingredients 21
Steps:
- 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. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. 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.
- 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.
- 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.
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #preparation #occasion #healthy #main-dish #soups-stews #pasta #poultry #easy #low-fat #chicken #stove-top #dietary #one-dish-meal #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #comfort-food #healthy-2 #low-in-something #meat #pasta-rice-and-grains #taste-mood #equipment #4-hours-or-less
You'll also love
Luxman Limbu
[email protected]This is the best chicken noodle soup recipe I've ever had. It's so easy to make and it's always delicious.
Rudy Umpherville
[email protected]I've made this soup in a slow cooker and on the stovetop. Both methods work great.
SmurgerBurgerDoo
[email protected]This soup is a great way to use up leftover chicken.
B Gamers
[email protected]I love the addition of fresh herbs to this soup. It really makes it special.
Curtis Maywood
[email protected]This soup is so versatile. You can add or remove ingredients to suit your taste.
Philiswa Gxarisa
[email protected]I've made this soup with different types of noodles and it's always delicious.
ADEKANBI ADETUNJI
[email protected]This soup is perfect for a crowd. It's easy to double or triple the recipe.
Olatunde jide
[email protected]I love that this recipe uses fresh ingredients. It makes the soup so much more flavorful.
Katrina Brown
[email protected]This is a great recipe for beginners. It's easy to follow and the soup turns out great.
Lakiesha Barkus
[email protected]I've made this soup several times and it's always a hit with my family.
MD MOSAROP
[email protected]This soup is perfect for a cold winter day. It's hearty and filling, and it always makes me feel better.
dipesh gaire
[email protected]I love this recipe! It's so simple and the soup is always so flavorful.
Tebza Mogapi
[email protected]This is the best chicken noodle soup recipe I've ever tried. It's so easy to make and it always turns out delicious.