Old Fashioned Chicken Noodle Soup
Browning the chicken pieces before simmering
them with the vegetables produces a rich,
flavorful soup broth.
List of Ingredients
1 Tbs. canola oil
1 chicken, 3 1/2 to 4 lb., quartered
Salt and freshly ground pepper, to taste
2 large yellow onions, cut into 1/2-inch rounds
4 large carrots, peeled and cut into 1/2-inch
rounds
1 bunch celery, tops and bottoms trimmed, cut
into 1-inch chunks
4 cups low-sodium chicken broth
2 quarts water
1 bay leaf
2 fresh thyme sprigs
1/2 tsp. ground coriander
1/2 lb. dried fettuccine, broken into 2-inch pieces
1 Tbs. finely chopped fresh flat-leaf parsley
Recipe
In a large stockpot over medium-high heat,
warm the canola oil. Season the chicken with salt
and pepper. When the oil is hot, add the chicken
pieces, skin side down, and cook until well
browned, 4 to 5 minutes per side. Add the
onions, carrots, celery, chicken broth, water, bay
leaf, thyme sprigs and coriander. Bring to a boil,
reduce the heat to medium-low and simmer
gently until the meat is nearly falling off the
bones, about 1 1/2 hours. Discard the bay leaf
and thyme sprigs, transfer the chicken to a
colander and let cool to the touch.
Meanwhile, in a large pot two-thirds full of boiling
salted water, add the pasta and cook according
to the package instructions. Drain the noodles in
a colander and cool under cold running water;
set aside.
Remove the chicken meat from the bones,
discarding the skin and bones, and cut the
chicken into 1/2-inch pieces. Skim the fat from
the broth and return the chicken to the pot along
with the pasta, salt and pepper. Cook, stirring,
until the pasta is heated through, 3 to 4
minutes. Adjust seasonings as needed, stir in
the parsley and serve immediately. Serves 6.
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