Loaded with fresh chicken, vegetables and noodles. Comfort food at its best!
|1||Maple Leaf Prime Naturally® Whole Chicken|
|3||(900 mL) Containers low sodium chicken broth|
|8||Carrots, sliced, divided|
|6||Stalks celery, sliced, divided|
|3||Onions, sliced, divided|
|2||Cloves garlic, sliced|
|8||Sprigs fresh parsley, divided|
|2||Sprigs fresh thyme|
|1 tbsp||(15 mL) Olive oil|
|Salt and pepper|
|2 ½ cups||(750 mL) Wide egg noodles|
STOCK: PLACE chicken in a large stock pot over medium heat and add chicken broth. Add ¼ of the carrots and 1/3 of the celery and onions. Add garlic, 2 sprigs parsley, thyme, peppercorns, bay leaf and just enough water to cover the chicken. Bring to a boil, reduce heat and simmer, uncovered for 1 ¼ hours or until the chicken is very tender. Skim off any foam from the surface of the broth as is simmers. REMOVE chicken from the broth and place in a large colander to cool. Strain the broth through a fine sieve into a large bowl. Discard the vegetables used to flavor the stock. SOUP: SKIM any fat off the top of the strained broth. REMOVE and discard the skin and bones from the chicken and cut the meat into bite-size pieces. Set aside. HEAT olive oil in a large pot over medium heat. Add remaining carrots, celery and onions. Cook about 7 minutes or until onions are translucent. Add chicken and strained stock. Season with salt and pepper. Simmer for 30 minutes or until vegetables are tender. ADD egg noodles and cook for 8-10 minutes, stirring frequently until noodles are tender. Chop remaining parsley and add to the soup before serving.
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