Special Diets

Chicken Noodle Soup

• From: Eat Chicken

Ingredients

• 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

• Soup1 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

A simple and dependable recipe for the familiar taste of chicken noodle soup.

Directions

• To Prepare Broth: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.
• 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.
• Pull chicken meat from bones and discard skin and bones. Dice chicken and reserve. Quarter cooked onions if desired.
• To Prepare Soup: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.