Old-Fashioned Chicken Noodle Soup II |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 10 |
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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) |
16 cups chicken stock |
2 carrots, thinly sliced |
2 stalks celery, sliced |
1/2 cup chopped onion |
2 sprigs fresh thyme |
12 ounces wide egg noodles |
1/2 cup chopped fresh parsley |
1 tablespoon fresh lemon juice |
salt |
fresh ground black pepper |
finely chopped fresh parsley, for garnish |
Directions:
1. In a large pot, bring chicken and stock to a boil over med-high heat.
2. Partially cover, decrease heat to low and simmer gently until a thermometer inserted into the thickest part of a breast registers 170°, about 45 minutes.
3. Skim the soup if any scum develops on the surface.
4. Using tongs, transfer chicken to a large plate and let cool slightly.
5. Remove skin and bones and discard.
6. Shred meat into bite-size pieces.
7. Skim the fat from the surface of the stock with a large spoon and return to a simmer over medium heat.
8. Add carrots, celery, onion, and thyme; simmer until vegetables are softened, about 15 minutes.
9. Remove thyme sprigs.
10. Return chicken to the pot and stir in noodles, parsley, and lemon juice; increase heat to med-high and bring to a boil.
11. Boil until noodles are tender, about 5 minutes.
12. Season with salt and pepper to taste.
13. Ladle into heated bowls and garnish with parsley.
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