These spareribs will become a new family favorite thanks to the sauce, which is sweet and acidic and contains honey, sherry, ginger, and soy sauce.
| Prep Time: | 30 mins |
| Cook Time: | 50 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
Ingredients
- 1 (3 1/2) pound chicken, cut into 8 pieces
- 4 (16 ounce) cans low-sodium chicken broth
- 2 medium carrots, peeled and thinly sliced
- 2 stalks celery, sliced
- ½ cup chopped onion
- 1 (8 ounce) package dried egg noodles
- ½ cup finely chopped fresh parsley
- 1 tablespoon freshly squeezed lemon juice
- salt and ground black pepper to taste
Instructions
- Place chicken into a Dutch oven; pour in broth and bring to a boil over medium-high heat. Reduce the heat, cover partially, and simmer until chicken is no longer pink at the bone and the juices run clear, about 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Use tongs to transfer to a large bowl. Allow chicken and broth to cool slightly, about 10 minutes.
- Remove and discard skin and bones from cooled chicken. Cut meat into bite-sized pieces. Skim fat off the top of the cooled broth and discard.
- Return chicken broth to a simmer. Add carrots, celery, and onion; simmer until vegetables soften, about 8 minutes. Stir in chicken, egg noodles, parsley, and lemon juice; simmer until noodles are tender, about 5 minutes. Season with salt and pepper.
- Prepare through Step 2. Cover chicken meat and broth separately and refrigerate overnight. The next day, transfer broth to a pot and bring to a boil. Continue with Step 3.
Nutrition Facts
| Calories | 335 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 81 mg |
| Dietary Fiber | 2 g |
| Protein | 26 g |
| Saturated Fat | 4 g |
| Sodium | 203 mg |
| Sugars | 3 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Great Recipe! I did mine in a Pot on the Stove! Using Chicken Skinless, Boneless thighs! Added a few ingredients of my own! Will make again!
I used chicken breasts tenderloin
I used 1 pound boneless chicken breast instead of whole chicken. The broth I use is ‘no salt added’. Love this recipe!
Solid recipe; great for a gentle yet hearty meal in general but especially for someone who is ill and trying to recover.
I made my own chicken broth using the carcass and leftover pieces of a whole chicken that we had roasted for dinner a couple of nights ago (homemade is SO much better than canned, IMO)! Other than that, I followed the recipe. This is simple and delicious. True comfort food while we are hunkering down due to the COVID-19 outbreak. Stay safe everyone!
This is a simple soup and doesn’t take long to make. My husband liked it and had 2 bowls. I think it needs some seasoning. If I make the soup again, I would add a tsp. garlic powder, a tsp. of onion powder, and 1/2 tsp. of thyme.
It came out amazing