| Level: | Easy |
| Total: | 50 min |
| Active: | 50 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons EVOO
- 2 carrots, peeled, quartered lengthwise, cut into 1/2-inch thick pieces
- 3 to 4 ribs celery with leafy tops, spilt lengthwise, cut into 1/2-inch thick pieces
- 1 large onion, chopped 1/2-inch dice
- 1 fresh bay leaf
- 1 small to medium zucchini, quartered lengthwise and cut into 1/2-inch thick pieces
- Salt and pepper
- 2 cloves garlic, sliced
- 2 leeks, halved lengthwise, cut into 1/2-inch half moons
- 2 tablespoons tomato paste
- 2 large tomatoes, grated on large side of box grater
- 1 to 1 1/2 pounds diced Poached Chicken, recipe follows
- 2 quarts chicken stock/poaching liquids from Poached Chicken
- 8 ounces extra-wide egg noodles
- 2 tablespoons butter
- 1/4 cup finely chopped parsley or parsley and dill combined
- 1/4 cup finely chopped parsley or parsley and dill combined
- A little lemon zest, for garnish
- 1 whole chicken (4 to 5 pounds)
- 1 teaspoon whole black peppercorns
- 2 ribs celery, coarsely chopped
- 2 cloves garlic, crushed
- 1 large fresh bay leaf
- 1 carrot, peeled and coarsely chopped
- 1 lemon, sliced
- 1 onion, peeled and quartered
- Herb bundle of parsley, rosemary and thyme
- Herb bundle of parsley, rosemary and thyme
- Salt
Instructions
- Heat a soup pot with the EVOO over medium-high heat. Add the carrots, celery and onions. Cook, partially covered, 3 to 4 minutes. Add the bay leaf, zucchini and some salt and pepper. Partially cover and cook 5 minutes more. Then add the garlic and leeks. Stir 1 to 2 minutes. Add the tomato paste, and stir for 1 minute. Add the grated tomatoes, chicken and stock. Bring to a low boil, adjust the salt and pepper to taste, cool and store. Reheat over medium heat.
- To serve, heat a medium pot of salted water to boil. Cook the noodles to al dente, 5 minutes or so. Drain and toss the noodles with the butter, herbs and some salt and pepper.
- Stir a little lemon zest into the soup. Place a small mound of noodles in each bowl and ladle chunky chicken and vegetable soup over top.
- Place the chicken in a large stockpot. Add the peppercorns, celery, garlic, bay leaf, carrot, lemon, onions and the herb bundle tied with string, sprinkle with salt. Cover the chicken with water and bring to a boil. Reduce the heat to low, a rolling simmer. Simmer 1 hour to 1 hour 15 minutes, then cool the chicken in the stock. Strain the stock, discarding the vegetables. Remove the chicken in large pieces from skin and bones. Cut half of the meat into bite-size chunks for the soup. Thinly slice or pull the remaining meat, and reserve for another use.
Reviews
Just a cautionary note to anyone making all the recipes for ALL of the servings, my 4.5 lb chicken only yielder 1.75 lbs of meat. The soup & sandwich recipe both call for 1.5 lb or 3 lb total. I’m thinking closer to a 6 lb chicken/pieces would be more accurate. Good thing for me, I’m making the soup for 6 servings but only 2 sandwiches.
Knocked it out of the park!!! I did tweak it by using chicken and vegetable bouillon and also put in some asparagus that I needed to use up. Will be making this again!!
This soup has DELICIOUS flavor and is the best chicken noodle soup I have made from scratch. My family loved it. I will be making it again today.
Chicken soup full of flavor
yummo. added chopped turi[ and a little potato