American cuisine
Medium

Chicken Noodle Soup

Chicken Noodle Soup
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Chicken Noodle Soup is a warm and cozy dish to destress in the evening. The stock is prepared with a mix of vegetables and the roasted chicken back with a bunch of spices for a rich flavor. When ready, the soup is drained and cooked with some vegetables. Try and enjoy an evening chill out with chicken soup in your home.

Recipe
PRE TIME: 15 min
COOKING TIME: 2 hr
TOTAL TIME: 2 hr 15 min
8 SERVING
Ingredients:
  • 3 Pieces Chicken backs or 1 whole chicken carcass, fat removed, with some meat left on the bones
  • Salt to taste
  • 1/2 Tsp Black pepper
  • 2 Medium or large Carrot
  • 4 Ribs Celery
  • 1 Large Yellow onion
  • 2-3 Large Bay leaf
  • 2 Springs Fresh thyme
  • 1 Tsp Black peppercorns
  • 1/2 Tsp Salt
Directions:
1
Put chicken backs on a wire rack on a baking sheet, then season with salt and pepper. Roast at 400 °F/ 204 °C until golden brown, 50-60 minutes.
2
When chicken backs are golden brown, remove to a stockpot, then add 1 carrot, roughly chopped, 2 ribs of celery, roughly chopped, one onion, cut in half, root and skin removed, thyme, bay leaves, and peppercorns. Cook at a simmer for one hour, skimming foam as needed.
3
When stock is a rich golden color, remove from heat and strain through a fine-meshed strainer (lined with cheesecloth for a cleaner-looking broth.)
4
Cut remaining 2 carrots, 2 ribs of celery, and half an onion into a medium dice or 1/4" thick slices.
5
Add veggies to strained stock and simmer until they are tender, about 10 minutes. Remove the meat from the bones and add to soup.
6
Add salt to taste, then cool immediately. When cooled, remove fat on top of the stock and store in the fridge to use for cooking or discard. Stock keeps up to a week in the fridge or three months in the freezer. If you want to serve with noodles or rice, cook according to package directions in the soup when ready to eat.
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