Chicken Noodle Soup - 10/14/04

Chicken Noodle Soup

1 3-pound chicken, liver discarded
2-1/2 quarts cold water
4 carrots, peeled and cut into bite-sized pieces
2 onions, peeled
2 celery stalks with leaves, cut into 4 pieces
6 cloves garlic, peeled
2 fresh thyme sprigs (or 1/2 teaspoon dried thyme)
1-1/2 tsp Kosher salt
1 tsp whole black peppercorns

1 cup small pasta, cooked
1 cup frozen peas, thawed
2 Tbs fresh dill, chopped
2 Tbs fresh parsley, chopped
1/8 tsp salt
1/8 tsp pepper

To prepare broth:

  1. Place chicken (except liver), giblets and neck with all remaining broth ingredients into large pot; cover. Over high heat, bring to boil. Reduce heat to low; skim surface of broth to remove foam. Let simmer for 1-1/2 hours, skimming occasionally, and turning chicken. Add more water if necessary to keep chicken submerged.

  2. Remove chicken with tongs and cool. Strain broth through a fine sieve. Discard celery, herbs and spices. (Also, discard giblets and neck if used in broth.) Reserve onions and carrots. Remove any excess fat from top of broth with spoon.

  3. Pull chicken meat from bones and discard skin and bones. Dice chicken and reserve. Quarter cooked onions if desired.

To prepare soup:

  1. In large soup pot over high heat, return strained chicken broth and bring to rolling boil. Add reserved onions and carrots. Reduce heat to low; stir in reserved chicken meat, pasta and frozen peas, cooking until warm. Season with salt and pepper. Ladle soup into bowls and top each with dill and parsley.

Servings: 8
Cooking time: 1 hour and 30 minutes

Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 490.50
Calories From Fat 244.13
% Daily Value
Total Fat 27.08g 41%
Saturated Fat 7.66g 38%
Cholesterol 121.91mg 40%
Sodium 560.54mg 23%
Potassium 644.90mg 18%
Carbohydrates 26.91g 8%
Dietary Fiber 3.61g 14%
Protein 33.49g 66%

Source: National Chicken Council