Chicken Noodle Soup
serves six to eight
NOTE: This recipe relies on stock made with breasts to provide
some meat for the soup. To reinforce the poultry flavor, sauté the
vegetables in chicken fat skimmed from cooled stock. Vegetable oil
may used if you prefer.
2 tablespoons chicken fat or vegetable oil
1 medium onion, cut into medium dice
1 large carrot, peeled and sliced 1/4-inch thick
1 celery stalk, sliced 1/4-inch thick
1/2 teaspoon dried thyme leaves
1 recipe Chicken Stock with Sautéed Breast Meat
2 cups (3 ounces) wide egg noodles
1/4 cup minced fresh parsley leaves
Ground black pepper
INSTRUCTIONS:
1. Heat chicken fat in stockpot or Dutch oven over medium-high heat. Add onion, carrot, and celery; sauté until softened, about 5 minutes. Add thyme along with stock and shredded chicken meat; simmer until vegetables are tender and flavors meld, 10 to 15 minutes.
2. Add noodles and cook until just tender, about 5 minutes. Stir in parsley and pepper to taste, adjust seasonings, and serve immediately.
VARIATIONS:
Chicken Soup with Orzo and Spring Vegetables
Follow recipe for Chicken Noodle Soup, replacing onion with 1 medium leek, rinsed thoroughly, quartered lengthwise, then sliced thin crosswise. Substitute 1/2 cup orzo for egg noodles. Along with orzo, add 1/4 pound trimmed asparagus, cut into 1-inch lengths, and 1/4 cup fresh or frozen peas. Substitute 2 tablespoons minced fresh tarragon leaves for parsley.
Chicken Soup with Shells, Tomatoes, and Zucchini
Follow recipe for Chicken Noodle Soup, adding 1 medium zucchini, cut into medium dice, along with onion, carrot, and celery, and increase sautéing time to 7 minutes. Add 1/2 cup chopped tomatoes (fresh or canned) along with stock. Substitute 1 cup small shells or macaroni for egg noodles and simmer until noodles are cooked, about 10 minutes. Substitute an equal portion of fresh basil for parsley. Serve with grated Parmesan, if you like.