Chicken Noodle Soup
Ben
The best chicken noodle soup I’ve ever had. A lot of work but worth every second.(From the Food Network and Tyler Florence.)
ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 medium carrots, cut diagonally into 1/2-inch-thick slices
- 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
- 4 fresh thyme sprigs
- 1 bay leaf
- 2 quarts chicken stock, recipe follows
- 8 ounces dried wide egg noodles
- 1 1/2 cups shredded cooked chicken
- Kosher salt and freshly ground black pepper
- 1 handful fresh flat-leaf parsley, finely chopped
- Chicken Stock:
- 1 whole free-range chicken (about 3 1/
- 2 carrots, cut in large chunks
- 3 celery stalks, cut in large chunks
- 2 large white onions, quartered
- 1 head of garlic, halved
- 1 turnip, halved
- 1/4 bunch fresh thyme
- 2 bay leaves
- 1 teaspoon whole black peppercorns
directions
- 1
Place a soup pot over medium heat and coat with the oil.
- 2
Add the onion, garlic,carrots, celery, thyme and bay leaf.
- 3
Cook and stir for about 6 minutes, until the vegetables are softened but not browned.
- 4
Pour in the chicken stock and bring the liquid to a boil.
- 5
Add the noodles and simmer for 5 minutes until tender.
- 6
Fold in the chicken, and continue to simmer for another couple of minutes to heat through;season with salt and pepper.
- 7
Sprinkle with chopped parsley before serving.
Source: Ben
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