Classic Chicken Noodle Soup
From one deeply flavorful chicken broth, F&W's Grace Parisi creates four exceptional soups.
Recipe from Food & Wine
2 hrs 15 mins
1 3 pound chicken, neck reserved
3 1/2 quarts water
4 carrots, 2 coarsely chopped, 2 sliced 1/4-inch thick
4 celery ribs, 2 coarsely chopped, 2 sliced 1/4-inch thick
1 unpeeled onion, quartered
1 large unpeeled garlic clove, smashed
1 teaspoon whole black peppercorns
1 large fresh bay leaf
6 parsley sprigs
2 thyme sprigs
1/2 pound thin egg noodles
1/4 cup finely chopped flat-leaf parsley
In a stockpot, combine the chicken and neck, water, chopped carrots and celery, onion, garlic, peppercorns, and herbs; bring to a boil. Cover partially and simmer over low heat for 30 minutes. Transfer the chicken to a plate. Discard the skin. Pull the meat off the bones, cut into 1/2-inch pieces and refrigerate.
Add the sliced carrots and celery to the broth, cover and simmer until just tender, 12 minutes. In a saucepan of boiling salted water, cook the noodles; drain and cool under running water. Add the noodles, chicken, and parsley to the pot and bring to a simmer. Ladle the soup into bowls and serve hot.
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