DOUBLE-DARK CHICKEN NOODLE SOUP
Provided by Claire Saffitz
Categories Soup/Stew Chicken Onion Kid-Friendly Low Cal Dinner Lunch Celery Carrot Healthy Low Cholesterol Boil Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 8 Servings
Number Of Ingredients 21
Steps:
- Dark chicken stock:
- Trim dark green leaves from leek; discard all but 2. Slice leek in half lengthwise; set aside. Tuck parsley, thyme, and bay leaves inside leek leaves; tie closed with kitchen twine.
- Heat oil in a large heavy pot over medium. Working in batches, cook wings, turning often, until browned all over, 15-20 minutes. Transfer to a plate.
- Add onion, carrots, celery, garlic, and reserved leek to pot. Cook, turning occasionally, until browned, 10-12 minutes. Add tomato paste; cook, stirring, until slightly darkened, about 3 minutes. Add 1/2 cup water, scraping up browned bits. Add wings, leek bundle, peppercorns, and 12 cups water; bring to a boil. Reduce heat; simmer, skimming occasionally, until stock is deep amber and chicken is falling off the bone, 1 1/2-2 hours. Remove chicken and vegetables. Strain stock into a clean large heavy pot.
- Assembly:
- Bring stock to a simmer over medium-high heat; season with salt and pepper. Add thighs, cover, and simmer until cooked through, 8-10 minutes. Transfer thighs to a plate; let cool slightly. Shred meat; discard bones.
- Add carrots and onions to pot; simmer until tender, about 5 minutes. Add meat. Meanwhile, cook noodles in a pot of boiling salted water until just al dente, 7-8 minutes. Drain; rinse under cold water. Add to soup. Serve topped with chervil.
- Do ahead: Soup (without noodles) can be made 2 days ahead (or 2 months if frozen). Let cool; transfer to airtight containers and chill.
DOUBLE-DARK CHICKEN NOODLE SOUP
How to make Double-Dark Chicken Noodle Soup
Provided by @MakeItYours
Number Of Ingredients 18
Steps:
- Trim dark green leaves from leek; discard all but 2. Slice leek in half lengthwise; set aside. Tuck parsley, thyme, and bay leaves inside leek leaves; tie closed with kitchen twine.
- Heat oil in a large heavy pot over medium. Working in batches, cook wings, turning often, until browned all over, 15â20 minutes. Transfer to a plate.
- Add onion, carrots, celery, garlic, and reserved leek to pot. Cook, turning occasionally, until browned, 10â12 minutes. Add tomato paste; cook, stirring, until slightly darkened, about 3 minutes. Add ½ cup water, scraping up browned bits. Add wings, leek bundle, peppercorns, and 12 cups water; bring to a boil. Reduce heat; simmer, skimming occasionally, until stock is deep amber and chicken is falling off the bone, 1½â2 hours. Remove chicken and vegetables. Strain stock into a clean large heavy pot.
- Bring stock to a simmer over medium-high heat; season with salt and pepper. Add thighs, cover, and simmer until cooked through, 8â10 minutes. Transfer thighs to a plate; let cool slightly. Shred meat; discard bones.
- Add carrots and onions to pot; simmer until tender, about 5 minutes. Add meat.
- Meanwhile, cook noodles in a pot of boiling salted water until just al dente, 7â8 minutes. Drain; rinse under cold water. Add to soup. Serve topped with chervil.
- Do Ahead: Soup (without noodles) can be made 2 days ahead (or 2 months if frozen). Let cool; transfer to airtight containers and chill.
DOUBLE NOODLE CHICKEN SOUP
Make and share this Double Noodle Chicken Soup recipe from Food.com.
Provided by 1 Baker
Categories Clear Soup
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- In a large stock pot,cover four chicken breasts with water.
- Cook over medium heat until tender.
- Remove chicken from broth; add carrots, onion and celery. Dice chicken into bite-size pieces and return to broth.
- Cook over medium heat for 45 minutes or until vegetables are tender; add the noodles.
Nutrition Facts : Calories 243.6, Fat 8.1, SaturatedFat 2.6, Cholesterol 56.3, Sodium 416.4, Carbohydrate 23, Fiber 1.9, Sugar 2.5, Protein 18.9
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