Roasted Chicken Noodle Soup
From luisascatering 12 years ago
- 2 hours to make
- Serves 8
I realized that it has been years since I made chicken noodle soup! I have found that I prefer the deeper flavor of stock using the bones of a roasted chicken (same thing with turkey) vs. fresh chicken. Here is my version of a classic comfort food :-)
Ingredients
- 1 whole, organic chicken - roasted shopping list
- ~ shopping list
- roasted chicken Stock: shopping list
- bones from roasted chicken shopping list
- 1 onion, quartered shopping list
- 2 ribs of celery shopping list
- 4 carrots, peeled and chopped shopping list
- a few sprigs fresh thyme shopping list
- sea salt and whole peppercorns shopping list
- water, just enough to cover shopping list
- ~ shopping list
- roasted chicken noodle Soup: shopping list
- 2 tablespoons butter shopping list
- 1 onion, chopped shopping list
- 1 clove garlic, minced shopping list
- 2 ribs celery, diced shopping list
- 4 carrots, peeled and diced shopping list
- 1 large yukon gold potato, peeled and diced shopping list
- fresh thyme leaves, chopped shopping list
- a dash of tumeric (adds a lovely golden color) shopping list
- 8 cups or so of roasted chicken stock shopping list
- splash of cream shopping list
- kosher salt, to taste shopping list
- ~ shopping list
- fresh fettucine noodles, cut into 1 inch pieces shopping list
How to make it
- for stock:
- Bring all ingredients to a boil in stockpot. Reduce heat and simmer, skimming foam occasionally, 2 hours.
- Strain stock through a fine-mesh sieve into a bowl, pressing on and then discarding solids. If using stock right away, skim off and discard fat. If not, chill stock (covered once cool) and discard fat after it solidifies.
- for soup:
- In a soup pot, on medium heat, sauté the onion, carrots, and celery in the butter until soft. Stir in the garlic and thyme; sauté 2 minutes. Add the broth, potato and seasonings; bring to a simmer. Reduce heat and simmer covered for 30 minutes, or until potatoes are almost tender.
- Stir in the chopped roasted chicken; simmer for about 10 minutes. Add fresh noodles, stir in the splash of cream and immediately turn off the heat (fresh noodles will cook within minutes!) Taste for seasoning and serve.
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