Quick and Hearty Chicken Recipes: Noodle Soup with best ingredients

Quick and Hearty Chicken Noodle Soup

Serves 4 to 6
When skimming the fat off the stock, we prefer to leave a little bit on the surface to enhance the soup’s flavor. The soup can be prepared through the end of step 2 and refrigerated for up to 4 days or frozen for up to 3 months. Store the chicken breasts in a zipper-lock bag with the air squeezed out and the stock in an airtight container.

Ingredients

Stock
• 1 tablespoon vegetable oil
• 1 pound ground chicken
• 1 onion , chopped medium (_____ cup)
• 1 medium carrot , peeled and chopped medium (_____cup)
• 2 medium celery rib, chopped medium ( ____ cup)
• 3-quart water
• 2 bay leaves
• 2 teaspoons table salt
• 2 bone-in, skin-on chicken breast halves (about 12 ounces each), cut in half crosswise
• (1-2 T. chicken bouillon can be added to the water or canned chicken broth can be substituted for some of the water to give a deeper flavor)

Soup

• 3 tablespoons cornstarch
• 1/4 cup cold water
• 1 Medium onion, halved and slice in thin (about 1 cup)
• 2 medium carrots, peeled, and cut in diagonal cuts (about 1 cup)
• 1 medium celery rib, halved lengthwise and cut crosswise into 1/2-inch pieces (about 1/2 cup)
• 1 medium russet potato (about 8 ounces), peeled and cut into medium dice (about 1 1/2 cups)
• 4 ounces egg noodles (about 1 cup)
• 4 - 6 Swiss chard leaves, ribs removed, torn into 1-inch pieces (about 2 cups) (optional)
• 1 tablespoon minced fresh parsley leaves

Instructions

Day 1

• 1. For the stock: Heat oil in large Dutch oven over medium-high heat until shimmering. Add ground chicken, onion, carrot, and celery. Cook, stirring frequently until chicken is no longer pink, 5 to 10 minutes (do not brown chicken).

• 2. Reduce heat to medium-low. Add water, broth, bay leaves, salt, and chicken breasts; cover and cook for 30 minutes. Remove lid, increase heat to high, and bring to boil. (If the liquid is already boiling when the lid is removed, remove chicken breasts immediately and continue with recipe.) Transfer chicken breasts to a large plate and set aside. Continue to cook the stock for 20 minutes, adjusting heat to maintain a gentle boil. Strain stock through a fine-mesh strainer into large pot or container, pressing on solids to extract as much liquid as possible. Allow liquid to settle about 5 minutes and skim off fat (see note).

Day 2

• 3. For the soup: Return stock to Dutch oven set over medium-high heat. In a small bowl, combine cornstarch and water until smooth slurry forms; stir into stock and bring to gentle boil. Add onion, carrots, celery, and potato and cook until potato pieces are almost tender, 10 to 15 minutes, adjusting heat as necessary to maintain a gentle boil. Add egg noodles and continue to cook until all vegetables and noodles are tender, about 5 minutes longer.

• 4. Meanwhile, remove skin and bones from reserved cooked chicken and discard. Shred meat with fingers or 2 forks. Add shredded chicken, Swiss chard (if using), and parsley to soup and cook until heated through about 2 minutes. Season with salt and pepper; serve.