Suped-Up Traditional Chicken Noodle Soup
You can never have too many soup recipes, so give Suped-Up Traditional Chicken Noodle Soup a try. One portion of this dish contains approximately 21g of protein, 16g of fat, and a total of 543 calories. For $2.39 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 6. 10 people found this recipe to be flavorful and satisfying. It can be enjoyed any time, but it is especially good for Winter. This recipe from Foodnetwork requires chicken breast, butter, lemon, and carrots. From preparation to the plate, this recipe takes around 2 hours and 50 minutes. Taking all factors into account, this recipe earns a spoonacular score of 81%, which is excellent. Users who liked this recipe also liked Traditional Chicken Dumpling Soup, Chicken Noodle Soup (or Turkey Noodle Soup), and Buttered Noodle Chicken Noodle Soup.
Servings: 6
Preparation duration: 30 minutes
Cooking duration: 140 minutes
Ingredients:
6 pieces bone-in, skin-on chicken breast
2 tablespoons butter
1 large carrot, peeled and quartered on an angle
2 large carrots, julienned
2 ribs celery, quartered
3 to 4 small ribs celery and leafy tops, very thinly sliced on an angle
2 1/2 to 3 quarts homemade chicken stock
Few sprigs fresh dill
Chopped fresh dill and parsley, for garnish
12 ounces egg noodles
1 large fresh bay leaf
Salt and finely ground black pepper or white pepper
1 leek, trimmed and quartered
2 leeks, trimmed, sliced, soaked and dried
1 lemon, sliced
2 pieces poached chicken breast, meat diced or shredded, about 2 to 2 1/2 cups white meat
2 tablespoons extra-virgin olive oil
1 onion, peeled and halved
1 onion, quartered and very thinly sliced
Few sprigs fresh parsley
2 parsnips, julienned or 1 small bulb fennel, quartered and julienned, plus small handful fronds
Few sprigs fresh thyme
Equipment:
pot
bowl
dutch oven
Cooking instruction summary:
Place the chicken, leek, onion, celery, carrot, lemon, parsley, dill, thyme, and bay leaf in a large pot and fill with water until the pot is 2 to 3-inches full from the top, about 3 to 4 quarts water. Cover and bring to a boil, then uncover and reduce heat to simmer. Cook uncovered 1 hour. Remove the chicken to large plate or bowl. Strain the cooking liquids and reserve for soup stock. Pull the skin and carcass away and chop the meat or shred with forks. Heat 2 tablespoons extra-virgin olive oil in soup pot or large Dutch oven over medium-high heat and add leeks, onions, celery, parsnip or fennel, carrots, salt and pepper. Stir frequently for 10 minutes to soften vegetables without browning them then add stock and 1/3 of the chicken meat to pot. Cool and store soup for a make-ahead meal and reheat over medium high flame or, to serve immediately reduce heat to simmer and cook the egg noodles in another pot. Boil water in a large pot, salt the boiling water and cook the pasta to al dente or with a good-bite left to it. Drain the pasta and toss with butter or a drizzle of oil, stir to combine and coat the noodles evenly. Pour the soup over the noodles in soup bowls and top with fresh dill, parsley, or reserved fennel fronds, if using.
Step by step:
1. Place the chicken, leek, onion, celery, carrot, lemon, parsley, dill, thyme, and bay leaf in a large pot and fill with water until the pot is 2 to 3-inches full from the top, about 3 to 4 quarts water. Cover and bring to a boil, then uncover and reduce heat to simmer. Cook uncovered 1 hour.
2. Remove the chicken to large plate or bowl. Strain the cooking liquids and reserve for soup stock. Pull the skin and carcass away and chop the meat or shred with forks.
3. Heat 2 tablespoons extra-virgin olive oil in soup pot or large Dutch oven over medium-high heat and add leeks, onions, celery, parsnip or fennel, carrots, salt and pepper. Stir frequently for 10 minutes to soften vegetables without browning them then add stock and 1/3 of the chicken meat to pot. Cool and store soup for a make-ahead meal and reheat over medium high flame or, to serve immediately reduce heat to simmer and cook the egg noodles in another pot.
4. Boil water in a large pot, salt the boiling water and cook the pasta to al dente or with a good-bite left to it.
5. Drain the pasta and toss with butter or a drizzle of oil, stir to combine and coat the noodles evenly.
6. Pour the soup over the noodles in soup bowls and top with fresh dill, parsley, or reserved fennel fronds, if using.
Nutrition Information:
covered percent of daily need
