SPRING VEGETABLE SOUP WITH EGG NOODLES AND MINT
From choclytcandy 13 years agoIngredients
- Quick broth shopping list
- 1 whole chicken (3 1/2 to 4 pounds), cut into 10 pices (plus neck and gizzard) shopping list
- 1 medium onion , chopped coarse shopping list
- 1 medium carrot , chopped coarse shopping list
- 1 medium rib celery , chopped coarse shopping list
- 1 bouquet garni shopping list
- 1 teaspoon table salt shopping list
- 13 cups water shopping list
- Soup Base shopping list
- 2 tablespoons olive oil shopping list
- 2 medium onions , diced coarse shopping list
- 2 medium carrots , diced coarse shopping list
- 1 medium rib celery , diced coarse shopping list
- 2 cloves garlic , minced shopping list
- Spring Soup shopping list
- 4 medium new potatoes , diced coarse shopping list
- 1 1/2 cups green peas , fresh or frozen (about 8 ounces) shopping list
- 3/4 pound thin asparagus , trimmed and cut into 1-inch pieces shopping list
- 1 cup egg noodles (about 2 ounces) shopping list
- 4 ounces fresh spinach , stemmed, cleaned, and shredded shopping list
- 1/4 cup fresh mint leaves , minced shopping list
How to make it
- 1. For the quick broth: Bring all ingredients to simmer, skimming foam and fat as it rises to surface. Continue to simmer until chicken is tender, about 40 minutes. Remove and reserve chicken pieces for another use. Simmer broth to blend flavors, about 20 minutes longer. Strain and skim remaining fat. (If desired, let cool to room temperature and refrigerate. Remove congealed fat before reheating. You can refrigerate broth for up to 5 days or longer, if you bring it to a boil every few days. Or freeze it for several months.]
- 2. For the soup base: Heat oil in a large soup kettle. Add onions, carrots, and celery. Sauté until vegetables soften, about 5 minutes. Add garlic and sauté until fragrant, about 1 minute. Add quick broth, bring to a simmer, and simmer 1 to 2 minutes.
- 3. For the spring soup: With the soup base at a simmer, add new potatoes, peas, asparagus, and noodles and simmer until vegetables are tender and noodles are done, 8 to 10 minutes. Add spinach and simmer 3 minutes longer. Stir in mint. Let stand 2 hours to let flavors blend before serving.
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