Creamy Chicken Noodle Soup |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 6 |
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In '300 Sensational Soups' by Carla Snyder & Meredith Deeds Ingredients:
1 (3 lb) whole chickens, rinsed (or 3 lb. skinless chicken thighs) |
2 stalks celery, including leafy tops, cut into large chunks |
1 large onion, unpeeled, halved |
1 large carrot, cut into large chunks |
8 cups chicken stock |
4 sprigs fresh thyme |
1 bay leaf |
2 tablespoons unsalted butter |
1 onion, finely chopped |
1 teaspoon salt |
1 1/2 teaspoons chopped fresh thyme |
1/4 teaspoon fresh ground black pepper |
6 ounces fine egg noodles |
1 cup whipping cream |
1/2 cup chopped fresh parsley, divided |
2 teaspoons fresh lemon juice |
Directions:
1. In a large pot, combine chicken, celery, halved onion, carrot, stock, thyme sprigs and bay leaf.
2. If chicken isn't immersed, add water or stock to cover.
3. Bring to a boil over med-high heat.
4. Partially cover, decrease heat to low and simmer gently until a thermometer inserted into the thickest part of a breast reads 170°, about 45 minutes.
5. Skim the soup if any scum develops on the surface.
6. Using tongs, transfer chicken to a large plate and let cool slightly.
7. Remove skin and bones and discard.
8. Shred the meat into bite-size pieces; set aside.
9. Strain the stock and discard all solids.
10. Skim the surface of the stock and remove fat; set aside.
11. Add butter to the pot and melt over medium heat.
12. Add chopped onion and saute until softened, about 6 minutes.
13. Pour in stock and add salt, chopped thyme and pepper; bring to a boil.
14. Add noodles, decrease heat and boil gently until noodles are almost tender, about 4 minutes.
15. Return chicken to the pot and stir in cream and half the parsley; heat until steaming, about 5 minutes; do not let boil.
16. Stir in lemon juice.
17. Taste and adjust seasoning with salt and pepper, if necessary.
18. Ladle into heated bowls and garnish with remaining parsley.
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