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.
Total Time
1hr
4.4
5 Ratings
Author: Garlic & Zest
Servings:
8
Ingredients
•
4
lb
Whole Chickens
•
10
Peppercorns
•
2
Whole Allspice
•
2
Bay Leaves
•
8
cups
Low-Sodium Chicken Broth
•
1
Medium mittelgroß Medium medium mediano
Onion
, chopped
•
4
Medium mittelgroß Medium medium medianos
Carrots
•
3
stalks
Celery
•
1
Tbsp
Butter
•
2 1/4
cups
Cremini Mushrooms
or Button Mushrooms
•
8
oz
Pre-Cooked Egg Noodles
•
to taste
Salt
•
to taste
Ground Black Pepper
•
to taste
Fresh Parsley
Cooking Instructions
1.
Remove skin and excess fat from Whole Chicken (4 pound) pieces and transfer to a large dutch oven.
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
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.
4.
Reduce heat to a simmer and cook until the chicken pieces are cooked through, about 20 minutes.
5.
Using tongs, transfer the chicken to a cutting board to cool.
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.
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.
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.
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.
10.
When the vegetables are tender, add the chicken pieces into the pot and stir well. Season with Salt (to taste) and Ground Black Pepper (to taste).
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.
Nutrition Per Serving
CALORIES
218
FAT
7.8 g
PROTEIN
22.2 g
CARBS
16.2 g
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