Roasted Chicken Noodle Soup |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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I realized that it has been years since I made chicken noodle soup! I have found that I prefer the deeper flavor of stock using the bones of a roasted chicken (same thing with turkey) vs. fresh chicken. Here is my version of a classic comfort food :-) Ingredients:
1 whole, organic chicken - roasted |
roasted chicken stock |
bones from roasted chicken |
1 onion, quartered |
2 ribs of celery |
4 carrots, peeled and chopped |
a few sprigs fresh thyme |
sea salt and whole peppercorns |
water, just enough to cover |
roasted chicken noodle soup |
2 tablespoons butter |
1 onion, chopped |
1 clove garlic, minced |
2 ribs celery, diced |
4 carrots, peeled and diced |
1 large yukon gold potato, peeled and diced |
fresh thyme leaves, chopped |
a dash of tumeric (adds a lovely golden color) |
8 cups or so of roasted chicken stock |
splash of cream |
kosher salt, to taste |
fresh fettucine noodles, cut into 1 inch pieces |
Directions:
1. for stock:
2. Bring all ingredients to a boil in stockpot. Reduce heat and simmer, skimming foam occasionally, 2 hours.
3. Strain stock through a fine-mesh sieve into a bowl, pressing on and then discarding solids. If using stock right away, skim off and discard fat. If not, chill stock (covered once cool) and discard fat after it solidifies.
4. for soup:
5. In a soup pot, on medium heat, sauté the onion, carrots, and celery in the butter until soft. Stir in the garlic and thyme; sauté 2 minutes. Add the broth, potato and seasonings; bring to a simmer. Reduce heat and simmer covered for 30 minutes, or until potatoes are almost tender.
6. Stir in the chopped roasted chicken; simmer for about 10 minutes. Add fresh noodles, stir in the splash of cream and immediately turn off the heat (fresh noodles will cook within minutes!) Taste for seasoning and serve.
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