DOUBLE-DARK CHICKEN NOODLE SOUP
Provided by Claire Saffitz
Categories Soup/Stew Chicken Onion Kid-Friendly Low Cal Dinner Lunch Celery Carrot Healthy Low Cholesterol Boil Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 8 Servings
Number Of Ingredients 21
Steps:
- Dark chicken stock:
- Trim dark green leaves from leek; discard all but 2. Slice leek in half lengthwise; set aside. Tuck parsley, thyme, and bay leaves inside leek leaves; tie closed with kitchen twine.
- Heat oil in a large heavy pot over medium. Working in batches, cook wings, turning often, until browned all over, 15-20 minutes. Transfer to a plate.
- Add onion, carrots, celery, garlic, and reserved leek to pot. Cook, turning occasionally, until browned, 10-12 minutes. Add tomato paste; cook, stirring, until slightly darkened, about 3 minutes. Add 1/2 cup water, scraping up browned bits. Add wings, leek bundle, peppercorns, and 12 cups water; bring to a boil. Reduce heat; simmer, skimming occasionally, until stock is deep amber and chicken is falling off the bone, 1 1/2-2 hours. Remove chicken and vegetables. Strain stock into a clean large heavy pot.
- Assembly:
- Bring stock to a simmer over medium-high heat; season with salt and pepper. Add thighs, cover, and simmer until cooked through, 8-10 minutes. Transfer thighs to a plate; let cool slightly. Shred meat; discard bones.
- Add carrots and onions to pot; simmer until tender, about 5 minutes. Add meat. Meanwhile, cook noodles in a pot of boiling salted water until just al dente, 7-8 minutes. Drain; rinse under cold water. Add to soup. Serve topped with chervil.
- Do ahead: Soup (without noodles) can be made 2 days ahead (or 2 months if frozen). Let cool; transfer to airtight containers and chill.
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 »
You'll also love
Jannah Brett
[email protected]This recipe is a keeper! It's easy to follow and the soup turns out amazing every time.
Imnotsure
[email protected]This soup was a waste of time and money. It was the worst soup I have ever had.
Saleban Faahiye
[email protected]I would not recommend this soup. It was watery and lacked flavor.
Changaiz Iqbal
[email protected]This soup was just okay. It wasn't bad, but it wasn't anything special either.
Bright Nana Duah Agyemang
[email protected]The soup was a bit bland. I think it needed more seasoning.
Samkelo Ndlangamandla
[email protected]This soup was a bit too salty for my taste, but otherwise it was very good. I would recommend using less salt next time.
Charles Yuri
[email protected]I've made this soup several times now and it's always a winner. It's easy to make and always turns out great. I love the combination of flavors and the fact that it's a one-pot meal.
powtoary hossein asif
[email protected]This soup was just what I needed on a cold winter day. It was hearty and filling, and the flavors were amazing. I especially loved the dark roux, which gave the soup a rich and complex flavor.
Private Karaali
[email protected]I made this soup for my family last night and it was a hit! Everyone loved it, even my picky kids. The soup was easy to make and the ingredients were easy to find. I will definitely be making this soup again.
Mrh Hridoy
[email protected]This soup was absolutely delicious! The broth was rich and flavorful, and the chicken was tender and juicy. I loved the combination of vegetables and noodles, and the dark roux added a nice depth of flavor. I will definitely be making this soup again