Chicken Noodle-Vegetable Soup

abqpatt

"Chicken stock recipe plus chicken noodle soup with zucchini, tomatoes, lemon juice."
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Ingredients

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Original recipe yields 8 servings



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Directions

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  1. Stock for Chicken Noodle Soup
  2. 1 TBsp. canola oil
  3. 1 x 2-1/2 " onion, cut into large dice
  4. 2 large carrots, peeled and diced
  5. 1 stalk celery, sliced into 1/4 inch pieces
  6. 1-1/2 tsp. Kosher salt
  7. 2 pounds chicken wings, necks & back pieces
  8. Into 6-inch square cheesecloth, place the following & tie
  9. off with kitchen string:
  10. 6-8 celery leaves
  11. 1 large garlic clove, smashed & peeled
  12. 4 stalks flat-leaf parsley
  13. 8 peppercorns, smashed
  14. 5 whole cloves
  15. 1 large bay leaf (2" x 1")
  16. In 5-qt. Dutch oven, saute onion, carrots & celery
  17. over med-low 3-4 mins. until lightly browned;
  18. remove to a bowl. Add as many chicken pieces as will
  19. fit without crowding & brown, 4-5 mins. per side until
  20. dark-golden. When all chicken is browned, return veges &
  21. chicken to pot.
  22. Add 1 qt Swanson's chicken broth & 1-1/2 qts. water
  23. plus aromatics in cheesecloth.
  24. Cover & bring to a boil - skim foam then turn heat to
  25. low simmer. Cook, covered, 3 hours.
  26. Allow stock to cool one hour.
  27. Place a large strainer, lined with cheesecloth or a double-thickness of paper towels over a large bowl & slowly pour stock through - use tongs to remove larger pieces.
  28. Refrigerate 4-5 hours, or overnight, to simplify skimming.
  29. Reserve 2 TBsp. fat for soup.
  30. Chicken Noodle Soup with Vegetables
  31. Serves 8.
  32. 2 TB. reserved chicken fat
  33. 1 medium onion, diced
  34. 8 oz. mini-carots, cut on bias into 1/4" wide pieces
  35. 2 celery stalks, in 1/4" slices
  36. 1 thin zucchini, trimmed, quartered lengthwise & then into
  37. 1/3" slices
  38. 1 small yellow squash (prep'd same as zucchini)
  39. 1 cup canned diced tomatoes, lightly rinsed of juice
  40. 3 cups cooked chicken breast (about 12 oz.)
  41. 2 to 2-1/2 qts. prepared chicken stock
  42. 1 TBsp. fresh lemon juice
  43. 1/4 tsp. each dried thyme & dried oregano
  44. 4 oz. Fideo noodles (Ethnic foods aisle)
  45. 1/3 cup flat-leaf parsley, finely chopped
  46. 1 tsp. grated Parmesan per serving
  47. salt & freshly ground black pepper to taste
  48. Heat chicken fat in Dutch oven & saute onion, carrots
  49. & celery 5 mins., until softened.
  50. Add stock & bring to a boil. Add thyme, oregano, zucchini,
  51. yellow squash, tomatoes & chicken.
  52. Lower heat to simmer & cook 10 mins.
  53. Add noodles & cook for 7-8 mins.
  54. Stir in lemon juice, salt & pepper.
  55. Ladle into soup bowls & top each with parsley & 1 tsp. Parmesan.

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