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Now that the weather is getting cold, making great soup is essential for the home cook! What could be better than a great chicken noodle soup? Cook the noodles in the broth so they not only get incredible flavour, but they help thicken the soup as it cooks. This is a great cold weather recipe!
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_column_text]YIELD: 6 servings
TIME: 85 minutes[/vc_column_text][/vc_column][vc_column width=”3/4″ css=”.vc_custom_1583889745287{padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column_text css=”.vc_custom_1583889848445{padding-top: 0px !important;padding-bottom: 0px !important;}”]
[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black”][/vc_column][/vc_row][vc_row][vc_column width=”1/3″ css=”.vc_custom_1584215381739{margin-right: 20px !important;padding-top: 20px !important;padding-right: 25px !important;background-color: #f6f4f5 !important;border-radius: 5px !important;}”][vc_column_text]INGREDIENTS
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12 whole black peppercorns
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2 ribs celery, roughly chopped, plus 2, finely chopped
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2 carrots, roughly chopped, plus 2, finely chopped
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4 sprigs thyme, plus 1 tbsp. thyme leaves
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4 sprigs parsley
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1 (3 to 4 lb.) whole chicken
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1 large yellow onion, roughly chopped
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2 tbsp. unsalted butter
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8 oz. wide, flat egg noodles
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2 bay leaves
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Kosher salt, to taste
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Finely chopped parsley, to garnish
[/vc_column_text][/vc_column][vc_column width=”2/3″ css=”.vc_custom_1583889959623{margin-top: 10px !important;padding-left: 50px !important;}”][vc_column_text]METHOD[/vc_column_text][vc_column_text]Bring peppercorns, roughly chopped celery and carrots, thyme sprigs, parsley, bay leaves, onion, chicken, and 10 cups water to a boil in a 6-qt. saucepan over high heat; reduce heat to medium-low, and cook, partially covered and stirring occasionally, until chicken is cooked through, about 45 minutes. Using tongs, transfer chicken to a cutting board, remove and discard skin and bones, and shred meat into bite-size pieces; set aside. Pour cooking liquid through a fine strainer into a bowl and set aside.
Heat butter in a 6-qt. saucepan over medium heat. Add remaining finely chopped celery and carrots, and cook, until soft, 6 to 8 minutes. Return chicken and cooking liquid to pan along with noodles, season with salt, and bring to a boil; reduce heat to medium-low and cook, stirring until noodles are al dente, about 8 minutes. Remove from heat and stir in thyme leaves; divide among soup bowls and sprinkle with parsley before serving.[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584215403674{margin-top: 25px !important;}”][vc_column][vc_separator color=”custom” border_width=”3″ accent_color=”#ffffff”][/vc_column][/vc_row]
