Ingredients with Measurements:
- 1 whole chicken (about 4 pounds)
- 12 cups water
- 2 cups chopped carrots
- 2 cups chopped celery
- 1 cup chopped onion
- 3 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 ounces egg noodles
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large stockpot
- Slotted spoon
- Strainer
- Soup ladle
Step-by-step instructions:
1. Place the whole chicken in a large stockpot and add 12 cups of water. Bring to a boil over high heat, then reduce the heat to low and simmer for 1 hour.
2. Use a slotted spoon to remove the chicken from the pot and set it aside to cool.
3. Add the chopped carrots, celery, onion, garlic, bay leaves, thyme, rosemary, salt, and black pepper to the pot. Bring to a boil over high heat, then reduce the heat to low and simmer for 30 minutes.
4. While the vegetables are cooking, shred the chicken meat into bite-sized pieces and discard the skin and bones.
5. Use a strainer to remove the vegetables and herbs from the pot, leaving only the broth.
6. Add the shredded chicken and egg noodles to the pot and simmer for 10-12 minutes, or until the noodles are tender.
7. Stir in the chopped parsley and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour and 45 minutes
Temperature:
- Simmer over low heat
Serving size:
- Makes 8 servings
Nutritional information:
- Calories: 280
- Fat: 7g
- Carbohydrates: 26g
- Protein: 26g
- Sodium: 470mg
Substitutions for ingredients:
- You can use chicken breasts or thighs instead of a whole chicken.
- You can use any type of pasta instead of egg noodles.
- You can use any type of fresh herbs instead of thyme and rosemary.
Variations:
- Add diced potatoes or sweet potatoes for a heartier soup.
- Use rice instead of noodles for a gluten-free option.
- Add a can of diced tomatoes for a tomato-based soup.
Tips and tricks:
- To save time, you can use store-bought chicken broth instead of making your own.
- If you prefer a clear broth, you can strain it through a cheesecloth instead of a strainer.
- To make the soup more flavorful, you can sauté the vegetables in a little bit of olive oil before adding them to the pot.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
- Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
- Chopped parsley
- Croutons
- Grated Parmesan cheese
Pairings:
- Crusty bread
- Grilled cheese sandwich
Suggested side dishes:
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more water or chicken broth.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F before shredding it.
Food history:
- Chicken noodle soup has been a popular dish for centuries, with variations found in many cultures around the world.
Flavor profiles:
- Savory
- Comforting
- Warm
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
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Taste: Savory, Comforting, Hearty, Herbal, Brothy