BlueChillies-All the spice none of the mind blowing heat!
Wednesday, March 05, 2008
Hearty Chicken Noodle Soup - Serves 6
Published in: America's Test Kitchen
Ingredients
1 tablespoon vegetable oil
1 Whole chicken (about 4 pounds) -- breast removed and split,
remaining chicken cut into 2-inch pieces
2 med onions -- cut into medium dice
2 quart boiling water
Table salt
2 bay leaves
1 large carrot -- peeled and sliced 1/4-inch thick
1 med rib celery -- sliced 1/4-inch thick
1/4 teaspoon dried thyme
2 cup egg noodles (3 ounces) -- preferably wide
1/4 cup minced fresh parsley leaves
Ground black pepper
Instructions
1. Heat oil in large soup kettle. When oil shimmers and starts to
smoke, add chicken breast halves; sauté until brown on both sides,
about 5 minutes. Remove and set aside. Add half of chopped onions to
kettle; sauté until colored and softened slightly, 2 to 3 minutes.
Transfer to medium bowl; set aside. Add half of chicken pieces; sauté
until no longer pink, 4 to 5 minutes. Transfer to bowl with onions.
Sauté remaining chicken pieces. Return onions and chicken pieces
(excluding breasts) to kettle. Reduce heat to low, cover, and simmer
until chicken releases its juices, about 20 minutes. Increase heat to
high; add boiling water along with both breast halves, 2 teaspoons
salt, and bay leaves. Return to simmer, then cover and barely simmer
until chicken breasts are cooked and broth is rich and flavorful,
about 20 minutes.
2. Remove chicken breasts from kettle; set aside. When cool enough to
handle, remove skin from breasts, then remove meat from bones and
shred into bite-size pieces; discard skin and bone. Strain broth;
discard bones. Skim fat from broth, reserving 2 tablespoons. (Broth
and meat can be covered and refrigerated up to 2 days.)
3. Return soup kettle to medium-high heat. Add reserved chicken fat.
Add remaining onions, along with carrot and celery; sauté until
softened, about 5 minutes. Add thyme, along with broth and chicken;
simmer until vegetables are tender and flavors meld, 10 to 15 minutes.
Add noodles and cook until just tender, about 5 minutes. Adjust
seasonings, stir in parsley, and serve.
Recipe Notes
Makes about 3 quarts, serving 6 to 8
Posted by bluechillies ::
1:41 PM ::
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