Ingredients: |
Ingredients: STOCK
1 (3-3 1/2 lb) Chicken, rinsed, giblets discarded (3 to 4)
2 Carrots cut in large chunks
3 Celery stalks, cut in large chunks
1-2 large white onions, quartered
1 clove garlic
1/4 bunch fresh thyme
2 bay leaves
1 tsp whole black peppercorns (8-10)
SOUP
2 quarts Chicken Broth and shredded chicken
2 cans cream of chicken soup
1 medium onion chopped
garlic cloves minced
2 medium carrots cut diagonally into 1/2 inch-thick slices
2 celery ribs halved lengthwise and cut into 1/2" slices
4 fresh thyme sprigs
1 bay leaf
kosher salt and fresh ground black pepper
1 handful fresh flat parsley finely chopped
1 package frozen noodles or home made noodles
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Directions: |
Directions:Place chicken and vegetables in large stockpot over medium heat.
Pour enough cold water to cover, too much will make the broth taste weak.
Add Wyler's chicken bouillon cubes 6-8. Toss in thyme, bay leave, and peppercorns, and allow to slowly come to a boil.
Lower the heat to med-low and gently simmer for 1-1 1/2 hrs., partially covered until the chicken is done.
As it cooks skim and impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
Carefully remove chicken to cutting board. When cool enough to handle discard the skin and bones; hand shred meat.
Carefully strain the stock through a fine sieve into another pot to remove vegetable solids. Use stock immediately--cool stock down
Cover & refrigerate up to one week or freeze. Yield 2 quarts
SOUP:
Place soup pot over medium heat and coat with oil add onion, garlic, carrots, celery, thyme and bay leaf.
Cook and stir for about 6 min until vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil.
Add noodles and simmer until tender. Fold in chicken and continue to simmer for another couple of minutes to heat through.
Season with salt and pepper. Sprinkle with chopped parsley before serving. |
This recipe for CHICKEN and NOODLES is from