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Hearty Chicken Noodle Soup Recipe

   
 

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     Hearty Chicken Noodle Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8-10

Ingredients
1 whole chicken (3 to 3 1/2 pounds), cleaned
Water
1 1/2 onions, 1 coarsely chopped and the remaining 1/2 diced
5 celery stalks, 2 coarsely chopped and 3 sliced 1/4-inch thick
5 carrots, 2 coarsely chopped and 3 sliced 1/4-inch thick
3 garlic cloves, smashed
1 teaspoon peppercorns
2 bay leaves
3 fresh thyme sprigs (or 3 tablespoons dried thyme)
 
1 cup frozen peas
Egg noodles (or rice)
Salt and fresh ground pepper

Instructions
In a large stock pot, combine the chicken, chopped onion, celery, carrot, peppercorns, bay leaves, and thyme, and cover with water so that the chicken is fully submerged. Bring to a simmer, and cook over low heat for 30 minutes.
Remove the chicken and transfer to a plate. Remove and discard the skin. The meat will be soft and tender. Using forks, pull all the meat off the chicken. Transfer the meat to a plate and refrigerate while you finish preparing the soup.
Return all the chicken bones to the pot and simmer for one hour. Strain the stock through a fine mesh strainer. Rinse out the stock pot. Discard the solids and return the stock to the pot. Bring the stock to a boil, and cook about 20 minutes. Season to taste with salt and pepper. In the final 10 minutes of the stock cooking, add the onion, celery and carrots.
In a separate pot, cook egg noodles to al dente. Add the chicken and egg noodles to the soup. Adjust seasoning, if necessary. Top with fresh ground pepper and serve with your favorite crackers or a piece of warm bread.


Originally Submitted
5/14/2013





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