Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a special dish, chicken noodle soup. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
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Chicken Noodle Soup is one of the most popular of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Chicken Noodle Soup is something which I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook chicken noodle soup using 13 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Chicken Noodle Soup:
- Take Whole Chicken, rinsed under cold water and dried (make sure the giblets bag is removed)
- Make ready Olive Oil
- Prepare Large Yellow Onion, chopped
- Get Large Carrots, peeled and chopped
- Get Celery, chopped
- Take Garlic, minced
- Get Chicken Stock
- Get Poultry Seasoning
- Prepare Chopped Parsley
- Prepare White Wine
- Prepare Wide Egg Noodles
- Get 4”Piece of Fresh Rosemary
- Take Salt and Pepper,
Serve with fresh crusty bread, if desired. Recipe by: CORWYNN DARKHOLME Peel the garlic, onions and ginger, keeping them whole. Place into a very large saucepan with the chicken, bay leaves and parsley stalks. Add celery, carrots, bay leaves and thyme.
Instructions to make Chicken Noodle Soup:
- Heat the oven to 425 degrees. Drizzle a tiny bit of oil in the bottom of a roasting pan, add the chicken to the roasting pan, drizzle a little oil over the top, season with salt and pepper and place the piece of rosemary in the cavity.
- Roast the chicken for 1 1/2 hours. In a large heavy duty pot, add 2 Tbsp of the oil and let it preheat over medium heat, add the onions, celery and carrots and season lightly with salt and pepper. Cook the veggies until softened, about 5 to 7 minutes. Add the garlic and cook for an additional 30 seconds.
- Add the poultry seasoning and cook it stirring constantly for about 10 seconds, add the wine and let it reduce for just a few seconds. Add the roasted chicken to the pot with the veggies, cover with the chicken stock and sprinkle in the parsley, bring to a boil and cover the pot partially and lower the heat to low.
- Allow the soup to cook for 3 ½ hours. Remove the chicken onto a plate and let it cool slightly. Meanwhile, with a ladle, skim off as much of the fat as possible from the soup base and discard. Once the chicken is cooled enough to handle, discard the skin and shred all the meat.
- Add the meat to the soup base, increase the heat to medium high and bring the soup to a rolling boil. Add the noodles and cook them according to packaged instructions. Taste for seasoning and adjust if necessary.
Place into a very large saucepan with the chicken, bay leaves and parsley stalks. Add celery, carrots, bay leaves and thyme. Remove the chicken and strain the stock, discarding the solids. Measure water into a large pot, and add chicken and chicken stock cubes. Boil until chicken is fully cooked.
So that’s going to wrap this up with this special food chicken noodle soup recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
