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Chicken: Neoclassical Chicken Noodle Soup

Source of Recipe

AMA Family Health Cookbook


List of Ingredients

1 chicken, cut into 8 parts (3 lb)
4 cups chicken broth
1 onion, quartered
1 carrot, coarsely chopped
1 celery rib, coarsely chopped
1/4 cup parsley sprigs (including stems)
1 teaspoon dried thyme + 1 tsp
4 whole peppercorns
4 whole cloves
1/2 teaspoon salt and pepper
2 cups thinly sliced carrots
2 cups dried medium wide noodles
2 cups frozen peas
1/2 cup thinly sliced scallions, including greens
1/4 cup chopped parsley (flat leaf)


Recipe

In large soup pot or Dutch oven, combine the chicken, broth, and 8 cups of water. Bring to a boil, skimming off any foam that rises to the top. Add the onion, chopped carrot, celery, parsley, 1 tsp. thyme, peppercorns, cloves, salt and pepper. Reduce heat to medium-low and simmer, partially covered, until the chicken is tender, about 45 minutes. Remove the chicken from the broth and pull off and discard the skin; chop the meat into 1 to 2 inch chunks. Strain the broth, pressing on the solids to extract as much flavor as possible. Skim off and discard the fat, or refrigerate the stock and then lift the fat off the top. The stock can be refrigerated for 3 days or frozen for up to 2 months.

Return the stock to the pot. add the sliced carrots and simmer until almost tender, about 8 minutes. Add the noodles, peas, and remaining tsp. of thyme. Simmer uncovered until noodles are tender, about 8 minutes. Return the chicken to the pot to heat through. Stir in the scallions and chopped parsley and adjust seasonings if needed. Serve immediately or refrigerate for up to 6 hours. Makes 6 main-dish servings.