Chicken Noodle Soup
Serves: 8 to 10
Preparation Time: 1 hour
Equipment: 8 or 10-inch chef knife, cutting board, large serving spoon, Rotary Food Cutter, 6.5-quart covered stockpot, 6-quart pasta/steamer basket, ladle
3 pounds whole chicken, cut up and skin removed
4 quarts water
1 large onion, quartered and julienned #3 cutting cone
2 medium carrot, julienned #3 cutting cone
2 stalks celery, waffle cut #5 cutting cone
1 large bay leaf, whole
2 sprigs fresh thyme, with stem
3 sprigs fresh parsley, with stems
4 whole peppercorns
½ cup frozen peas
½ pound egg noodles
1 teaspoon chopped fresh parsley
Place the 6-quart pasta/steamer basket inside the 6.5-quart roaster/saucepot (6.2 L) and cover with water. Bring to a boil over medium-high heat 360°F (182°C). With a large serving spoon, skim off the froth (fat and scum) that rises to the surface. Reduce the heat to medium-low 210°F (99°C). Add the onion, carrots, thyme, parsley and peppercorns. Cover the pan, open the vent and simmer until the chicken is tender, about 40 minutes.
To strain the broth, lift the pasta/steamer basket up and allow the liquid to drain back into the stockpot. Remove the chicken to a cutting board and discard the vegetables and herbs. Continue to simmer the broth about 10 minutes.
When the chicken has cooled sufficiently to handle, remove the meat from the bones with a chef knife and cut the meat into cubes. Return the chicken meat to the broth and stir in the peas and egg noodles. Cover the pan, open the vent and simmer until the egg noodles are cooked, about 15 minutes. Do not allow the soup to boil.
To serve, ladle into soup bowls or a tureen and sprinkle with parsley. Serve with sourdough bread.
Per Serving: 224 Calories; 5g Fat (21.8% calories from fat); 20g Protein; 24g Carbohydrate; 3g Dietary Fiber; 63mg Cholesterol; 128mg Sodium. Exchanges: 1 1/2 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fat.
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