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RECIPE
13 INGREDIENTS11 STEPS1HR

Homemade Chicken Noodle Soup

4.4
5 Ratings

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This delicious soup is loaded with chicken right off the bone, a standard blend of onions, carrots and celery plus sautéed crimini mushrooms and of course, egg noodles. The key to the noodles is to cook them separately to just al-dente.
1HR
Total Time

Garlic & Zest

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
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Ingredients

US / METRIC
Servings:
8
Serves 8
4 lb
halved, cut into drums, wings, thighs and breasts
10
Peppercorns
2
Whole Allspice
8 cups
Low-Sodium Chicken Broth
1
Medium  Onion , chopped
4
Medium  Carrots
sliced into 1/2-inch thick pieces
3 stalks
sliced into 1/2-inch thick pieces
1 Tbsp
8 oz
Cremini Mushrooms
stemmed and sliced
or Button Mushrooms
8 oz
Pre-Cooked Egg Noodles
cooked to al dente
to taste
Salt and Pepper
to taste

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Nutrition Per Serving

VIEW ALL
CALORIES
218
FAT
7.9 g
PROTEIN
22.3 g
CARBS
16.3 g

Cooking Instructions

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Step 1
Remove skin and excess fat from Whole Chicken (4 pound) pieces and transfer to a large dutch oven.
Step 2
Place Peppercorns (10), Bay Leaf (2), and Whole Allspice (2) on a piece of cheesecloth and secure with a string and deposit it into the pot with the chicken
Step 3
Add Low-Sodium Chicken Broth (8 cup) to cover the chicken, cover the pot with a tight fitting lid and place the pot over medium high heat and bring to a boil.
Step 4
Reduce heat to a simmer and cook until the chicken pieces are cooked through, about 20 minutes.
Step 5
Using tongs, transfer the chicken to a cutting board to cool.
Step 6
Set a fine mesh sieve over a large bowl and pour the broth through the sieve to remove the bouquet garni and any gray matter or other scum. Discard.
Step 7
If the pot still contains particulate, clean the pot and return it to the stovetop over medium high heat. When the pot has heated up, add Butter (1 tablespoon) when it foams add the Cremini Mushroom (8 ounce) and cook in a single layer until browned about 3 to 4 minutes.
Step 8
Flip to brown the other side. Pour the chicken broth over the mushrooms and add the Carrot (4), Celery (3 stalk), and Onion (1). Bring the broth to a boil and reduce heat to simmer until vegetables are tender, about 15 minutes.
Step 9
While vegetables are cooking, remove the meat from the chicken bones, discarding any fat, gristle, skin etc. Shred or cut the meat into bite sized pieces.
Step 10
When the vegetables are tender, add the chicken pieces into the pot and stir well. Season with Salt and Pepper (to taste).
Step 11
Place a half cup of Pre-Cooked Egg Noodles (8 ounce) in each bowl. Ladle chicken soup over the noodles. Sprinkle with Fresh Parsley (to taste) and serve.

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Nutrition Per Serving
Calories
218
% Daily Value*
Fat
7.9 g
10%
Saturated Fat
2.4 g
12%
Trans Fat
0.0 g
--
Cholesterol
69.0 mg
23%
Carbohydrates
16.3 g
6%
Fiber
2.1 g
8%
Sugars
3.5 g
--
Protein
22.3 g
45%
Sodium
470.4 mg
20%
Vitamin D
0.1 µg
0%
Calcium
37.2 mg
3%
Iron
3.0 mg
17%
Potassium
489.2 mg
10%
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