Recipe: Master Recipe for Hearty Chicken Noodle Soup with Variations
SoupsMASTER RECIPE FOR HEARTY CHICKEN NOODLE SOUP
1 tbsp vegetable oil
1 whole chicken (about 4 lb) breast removed, split and reserved; remainder cut in 2-inch pieces
2 medium onions, cut in medium dice
2 quarts boiling water
salt
2 bay leaves
1 large carrot, peeled, sliced 1/4-inch thick
1 celery stalk, sliced 1/4-inch thick
1/2 tsp dried thyme
2 cups (3 oz) wide egg noodles
1/4 cup minced fresh parsley
ground black pepper
1. Heat oil in large soup kettle. When oil shimmers and starts to smoke, add chicken breast halves; saute until brown on both sides, about 5 minutes. Remove and set aside.
Add half the chopped onions to kettle; saute until colored and softened slightly, 2-3 minutes. Transfer to medium bowl; set aside.
Add half the chicken pieces; saute until no longer pink, 4-5 minutes. Transfer to bowl with onions.
Saute remaining chicken pieces. Return onions and chicken pieces, excluding breasts, to kettle. Reduce heat to low, cover, and simmer until chicken releases its juices, about 20 minutes.
Increase heat to high; add boiling water along with both breast halves, 2 tsp salt, and bay leaves. Return to simmer, then cover and barely swimmer until chicken breasts are cooked and broth is rich and flavorful, about 20 minutes.
2. Remove chicken breasts from kettle; set aside. When cool enough to handle, remove skin from breasts, then remove meat form bones and shred into bite-size pieces; discard skin and bones. Strain broth; discard bones. Skim fat from broth, reserving 2 tbsp.
Broth and meat can be covered and refrigerated for up to 2 days.
3. Return soup kettle to medium-high heat. Add reserved chicken fat. Add remaining onions, along with carrot and celery; saute until softened, about 5 minutes. Add thyme, along with broth and chicken; simmer until vegetables are tender and flavors meld, 10-15 minutes. Add noodles and cook until just tender, about 5 min. Adjust seasoning, stir in parsley, and serve.
VARIATIONS:
MAKING CHICKEN STOCK AND BROTH:
Broth is made with a whole chicken or chicken parts and simmer until the chicken is done. The chicken is pulled from the pot and used in soup or salad. Stock, on the other hand is made from the chicken's bones, which are simmered until they're completely spent, having given every unce of their flavor to the liquid.
- You can easily use the Master Recipe to make a quick, full-flavored chicken broth. Simply set aside the chicken breast, then and follow the recipe through the end of step 1, ignoring references to the breast. At the end of step 1, strain and discard the solids, and the broth is ready to use. You will have about 2 quarts of rich broth.
- The recipe can also be adapted to make chicken stock. Simply follow the instructions for making broth, but substitute four pounds of chicken backs for the three pounds of whole legs.
CHICKEN SOUP WITH ORZO AND SPRING VEGETABLES:
Follow steps 1 and 2 of Master Recipe. In step 3:
- Substitute 1 medium leek, rinsed thoroughly, quartered lengthwise, then thinly sliced crosswise, for 1 onion.
- Substitute 1/2 cup orzo for egg noodles.
- Along with orzo, add 1/4 lb trimmed asparagus, cut in 1-inch lengths and 1/4 cup fresh or frozen peas.
- Substitute 2 tbsp minced tarragon leaves for the parsley.
CHICKEN SOUP WITH LEEKS, WILD RICE, AND MUSHROOMS:
Follow steps 1 and 2 of Master Recipe. While broth is simmering:
- Cook 1/2 cup wild rice, following package directions.
- Use 1 cup hot chicken broth to rehydrate 1/2 oz dried wild mushrooms, about 30 minutes.
- In step 3, substitute 1 leek, rinsed thoroughly, quartered lengthwise, then thinly sliced crosswise, for 1 onion and omit celery.
- When leek and carrot have softened, about 5 minutes, add 1/4 lb sliced mushrooms, domestic or wild; continue to saute until mushrooms are softened, about 5 minutes more.
- Drain and chop dried wild mushrooms; reserve soaking broth. Pour soaking broth through strainer lined with coffee filter to remove grit. Add this liquid and the dried mushrooms, along with chicken broth, to kettle. Simmer according to Master Recipe, stirring in cooked rice during last 5 minutes of cooking.
Makes 3 quarts
Source: Cook's Illustrated magazine, April 1996
1 tbsp vegetable oil
1 whole chicken (about 4 lb) breast removed, split and reserved; remainder cut in 2-inch pieces
2 medium onions, cut in medium dice
2 quarts boiling water
salt
2 bay leaves
1 large carrot, peeled, sliced 1/4-inch thick
1 celery stalk, sliced 1/4-inch thick
1/2 tsp dried thyme
2 cups (3 oz) wide egg noodles
1/4 cup minced fresh parsley
ground black pepper
1. Heat oil in large soup kettle. When oil shimmers and starts to smoke, add chicken breast halves; saute until brown on both sides, about 5 minutes. Remove and set aside.
Add half the chopped onions to kettle; saute until colored and softened slightly, 2-3 minutes. Transfer to medium bowl; set aside.
Add half the chicken pieces; saute until no longer pink, 4-5 minutes. Transfer to bowl with onions.
Saute remaining chicken pieces. Return onions and chicken pieces, excluding breasts, to kettle. Reduce heat to low, cover, and simmer until chicken releases its juices, about 20 minutes.
Increase heat to high; add boiling water along with both breast halves, 2 tsp salt, and bay leaves. Return to simmer, then cover and barely swimmer until chicken breasts are cooked and broth is rich and flavorful, about 20 minutes.
2. Remove chicken breasts from kettle; set aside. When cool enough to handle, remove skin from breasts, then remove meat form bones and shred into bite-size pieces; discard skin and bones. Strain broth; discard bones. Skim fat from broth, reserving 2 tbsp.
Broth and meat can be covered and refrigerated for up to 2 days.
3. Return soup kettle to medium-high heat. Add reserved chicken fat. Add remaining onions, along with carrot and celery; saute until softened, about 5 minutes. Add thyme, along with broth and chicken; simmer until vegetables are tender and flavors meld, 10-15 minutes. Add noodles and cook until just tender, about 5 min. Adjust seasoning, stir in parsley, and serve.
VARIATIONS:
MAKING CHICKEN STOCK AND BROTH:
Broth is made with a whole chicken or chicken parts and simmer until the chicken is done. The chicken is pulled from the pot and used in soup or salad. Stock, on the other hand is made from the chicken's bones, which are simmered until they're completely spent, having given every unce of their flavor to the liquid.
- You can easily use the Master Recipe to make a quick, full-flavored chicken broth. Simply set aside the chicken breast, then and follow the recipe through the end of step 1, ignoring references to the breast. At the end of step 1, strain and discard the solids, and the broth is ready to use. You will have about 2 quarts of rich broth.
- The recipe can also be adapted to make chicken stock. Simply follow the instructions for making broth, but substitute four pounds of chicken backs for the three pounds of whole legs.
CHICKEN SOUP WITH ORZO AND SPRING VEGETABLES:
Follow steps 1 and 2 of Master Recipe. In step 3:
- Substitute 1 medium leek, rinsed thoroughly, quartered lengthwise, then thinly sliced crosswise, for 1 onion.
- Substitute 1/2 cup orzo for egg noodles.
- Along with orzo, add 1/4 lb trimmed asparagus, cut in 1-inch lengths and 1/4 cup fresh or frozen peas.
- Substitute 2 tbsp minced tarragon leaves for the parsley.
CHICKEN SOUP WITH LEEKS, WILD RICE, AND MUSHROOMS:
Follow steps 1 and 2 of Master Recipe. While broth is simmering:
- Cook 1/2 cup wild rice, following package directions.
- Use 1 cup hot chicken broth to rehydrate 1/2 oz dried wild mushrooms, about 30 minutes.
- In step 3, substitute 1 leek, rinsed thoroughly, quartered lengthwise, then thinly sliced crosswise, for 1 onion and omit celery.
- When leek and carrot have softened, about 5 minutes, add 1/4 lb sliced mushrooms, domestic or wild; continue to saute until mushrooms are softened, about 5 minutes more.
- Drain and chop dried wild mushrooms; reserve soaking broth. Pour soaking broth through strainer lined with coffee filter to remove grit. Add this liquid and the dried mushrooms, along with chicken broth, to kettle. Simmer according to Master Recipe, stirring in cooked rice during last 5 minutes of cooking.
Makes 3 quarts
Source: Cook's Illustrated magazine, April 1996
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Soups
Soups
- Carrot and Red Pepper Soup
- Tomato Soup Base, Cream of Tomato Soup, Tortilla Soup and Cioppino
- Mexican Minestrone (using salsa)
- Grated Pasta Soup (Italian)
- Mexican Bean Soup Mix in a Jar and Recipe
- Chicken Mull (using saltine crackers)
- Spicy Vegetable-Beef Soup (using pickling spice)
- Italian Vegetable-Ravioli Soup
- Eating Well's Condensed Cream of Mushroom Soup (equal to one can condensed cream of mushroom soup)
- Black Bean and Roasted Pepper Soup (not Campbell's)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute