RFCJ RECIPE ARCHIVE
Posted by : David Lerner Chicken-Noodle Soup, Classic - meat
I may be partial, but, this is the easiest soup that comes out great, every time.....enjoy! 4 lb chicken quartered 3 qt cold water 6 lg carrots, thinly sliced 3 lg celery stalks w/leaves, sliced 3 sm parsnips, peeled, sliced 1 lg onion, cut into 8 wedges 4 lg parsley sprigs 1 Tbsp. Kosher salt 1/4 tsp. ground pepper 1/2 lb med. egg noodles (Goodman's Egg Flakes work great) 2 Tbsp. minced parsley 1. In a stockpot, bring chicken and the water to a boil, skimming foam. Add all but 2 cups of carrots, celery, parsnips, onion,parsley sprigs,2 tsp. of the salt and the pepper. Simmer, partially covered, until chicken is cooked, about 1 hour. Remove chicken to a plate. When cool enough to handle, remove skin and bones, discard. Shred meat, set aside. 2. Strain broth through cheesecloth-lined sieve into clean pot(5qt). Press solids to extract liquid. Add remaining carrots and salt. Simmer covered, 5 minutes. Add noodles, simmer covered, 7 minutes or until carrots are tender and noodles are cooked. Add chicken and minced parsley. Heat through. 8 servings *****A few helpful hints***** When skimming the fat, use a plastic slotted spoon. It makes your life a lot simpler. Getting the foam(fat) out makes the difference. I recommend using about 1 1/2 - 2 cups of add. water. You end up losing a bit during the straining and the skimming. It's a hearty soup and can use the liquid. Mash the veggies with a potato masher, through the cloth, and get out all the "good stuff". I used a new dishtowel(not terrycloth), it worked great!!! Again and again... It takes a bit of time to get all the chicken off the bone. I shred it by hand. It looks great when you serve it! You can substitute whole chicken with bone-in breasts and thighs. I prefer to only use white-meat. That is a choice.. Freezes great. Enjoy! Samantha Lerner Just to acknowledge...this is not my receipe...I'm not sure where I got it. I Am Not Claiming This As My Own..
