This hot and hearty chicken soup with egg
noodles will deliciously help take the chill off of a cold winter's
day.
Hearty Chicken Soup
1 tablespoon vegetable oil
2 medium yellow onions, cut into medium dice
1 whole chicken, about 4 pounds, breast removed and split; remaining
chicken cut into 2-inch pieces
Kosher salt
2 bay leaves
1 large carrot, peeled and sliced 1/4 inch thick
1 celery stalk, sliced 1/4 inch thick
1/2 teaspoon dried thyme
2 cups (3 ounces) egg noodles
Freshly ground black pepper
1/4 cup minced freshly parsley leaves
- Heat oil over medium-high heat in a large
soup kettle. Add half of chopped onions and all chicken pieces
(reserve breast). Sauté until chicken is no longer pink,
5 to 7 minutes. Reduce heat to low, cover and simmer until chicken
releases its juices, about 20 minutes. Increase heat to high;
add 2 quarts water (already boiling if you are in a hurry) along
with the whole chicken breast, 1 teaspoon salt, and bay leaves.
Bring to a simmer, then cover, reduce heat to low and barely
simmer until chicken breast is cooked and broth is rich and flavorful,
20 minutes longer.
- Remove chicken breast from kettle; set
aside. When cool enough to handle, remove skin from breast, then
remove meat from bones and shred into bite-size pieces; discard
skin and bones. Strain broth into a large bowl and discard any
remaining chicken pieces and bones. Skim fat from broth and reserve
2 tablespoons. (Broth and meat can be covered and refrigerated
for up to 2 days.)
- Return soup kettle to medium-high heat.
Add reserved chicken fat. Add remaining onion, along with carrot
and celery. Sauté until softened, about 5 minutes. Add
thyme, broth and shredded chicken. Simmer until vegetables are
tender and flavors meld, 10 to 15 minutes. Add noodles and cook
until just tender, about 5 minutes. Adjust seasoning, adding
salt, and pepper, stir in parsley and serve.
Serves 6 to 8.
loading
|
