Chicken soup with egg noodles

Votes: 2

Time: 2 hours 20 minutes
Complexity: average
Servings: 4

Make Tyler Florence's rich chicken broth ahead of time, then simmer the soup with vegetables and egg noodles.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Soup

225 g dry wide egg noodles
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 crushed cloves of garlic
2 medium carrots, sliced diagonally into 1cm thick slices
2 celery stalks, halved lengthwise and sliced into 1cm thick slices
4 sprigs of fresh thyme
1 bay leaf
2 liters of chicken broth, see recipe below
1.5 cups chopped cooked chicken
1 handful of finely chopped fresh parsley

Chicken broth

1 farm chicken (about 1.5 kg), washed and gutted
2 carrots, cut into large pieces
3 stalks of celery, cut into large pieces
2 large white onions, quartered
1 head of garlic, cut in half
1 turnip, halved
1/4 bunch fresh thyme
2 bay leaves
1 teaspoon black peppercorns

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken, noodles, carrot, celery, turnip, onions, garlic, thyme, bay leaf, black pepper

Cooking the dish according to the recipe:

Place a saucepan over medium heat and pour in the oil. Add the onion, garlic, carrot, celery, thyme, and bay leaf. Cook, stirring, for about 6 minutes, until the vegetables are softened but not yet browned.

Pour in the chicken broth and bring to a boil. Add the noodles and simmer for 5 minutes, until tender. Add the chicken and continue to simmer for a couple more minutes to heat through. Season with salt and pepper. Sprinkle with chopped parsley before serving.
Chicken broth

Place the chicken, carrots, celery, turnips, onion, and garlic in a large saucepan and place over medium heat. Add enough cold water to completely cover the chicken and vegetables (about 3 liters). If you add too much water, the broth will be weak. Add the thyme, bay leaves, and peppercorns and slowly bring to a boil. Reduce the heat to medium-low and simmer for 1 to 1.5 hours, loosely covered, until the chicken is cooked through. Skim any impurities from the surface as you cook. If necessary, add a little water to ensure the chicken is completely covered.

Carefully remove the chicken and place it on a cutting board. When it's cool enough to handle, remove the skin and bones. Shred the meat and store it in a container.

Carefully strain the broth through a fine-mesh sieve into another saucepan to remove any vegetable pieces. Use the broth immediately, or if you plan to store it, place the saucepan in a sink filled with ice water and stir until the broth cools. Cover and refrigerate for up to one week, or freeze.
Exit: 2 l.

Categories:

recipe / Dishes for future use / Winter dishes / Dinner / Soups / Soups with dressings / Tyler Florence

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