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Matt's Hearty Chicken Noodle Soup Recipe

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This recipe for Matt's Hearty Chicken Noodle Soup, by , is from The Hutchison Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gigi Dalton
Added: Tuesday, November 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Hearty Chicken Noodle Soup

Makes about 3 quarts, serving 6 to 8
Prep Time about 1 hour

For the broth and soup meat
1 whole chicken (about 4 pounds), breast removed and split on bone, remaining chicken cut into 2-inch pieces
2 T olive or vegetable oil
1 medium onion, cut into medium dice
2 quarts boiling water
Table salt
2 bay leaves

For the Soup
1 medium onion, cut into medium dice
1 large carrot , peeled and sliced 1/4-inch thick
1 medium rib celery , sliced 1/4-inch thick
1/4 teaspoon dried thyme
3 cups uncooked egg noodles (4 ounces), preferably wide
1/4 cup minced fresh parsley leaves
Ground black pepper

Broth

1. Heat oil in large soup kettle over medium to medium-high heat. 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 chopped onion 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 breast meat from bones and shred into bite-size pieces; discard skin and bone. Strain broth; discard bones and solids (you can maybe rescue some thigh meat for volume, but it won’t taste like much.) Skim fat from broth, reserving 2 tablespoons. (Broth and meat can be covered and refrigerated up to 2 days.)

Soup

1. Return soup kettle to medium-high heat. Add reserved chicken fat. Add second chopped onion, 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, about 10 minutes. Add noodles and cook until just tender, about 5 to 8 minutes. Adjust seasonings, stir in parsley, and serve.

Directions:
Directions:
See above

Number Of Servings:
Number Of Servings:
See above
Preparation Time:
Preparation Time:
See above
Personal Notes:
Personal Notes:
Not too difficult. Comforting. Delicious.

 

 

 

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