Chicken Noodle Soup Recipe - Cooking Index
Chicken Noodle Soup Recipe - Cooking Index
| 1 | Cooked chicken carcass | |
| 1 | Bay leaf | |
| 5 | Black peppercorns | |
| 3 | Fresh parsley sprigs | |
| 1 | Onion - unpeeled, halved (small) | |
| Salt - to taste | ||
| 1/4 lb | 113g / 4oz | Fine egg noodles |
| 2 lbs | 908g / 32oz | Carrots - thinly sliced (large) |
| 3 lbs | 1362g / 48oz | Celery ribs - thinly sliced (large) |
| 1/4 cup | 23g / 0.8oz | Minced parsley |
| Freshly-ground black pepper - to taste |
Chop chicken carcass into large pieces. Place the chopped chicken carcass in a 4-quart saucepan. Add 6 cups of cold water, the bay leaf, peppercorns, parsley and onion. Bring to a boil over medium-high heat, then reduce the heat so the liquid just simmers. Partially cover the pot and cook the stock for 1 hour.
While the stock is simmering, bring a 2 1/2-quart saucepan of salted water to a boil. Cook the noodles until al dente, about 6 to 8 minutes. Drain, then rinse under cold water. Drain again, and set aside.
Set a fine-mesh strainer over a large bowl. Pour the stock through the strainer. Discard the solids. Pour the stock back into the saucepan. Use a spoon to skim off any fat. Add the carrots and celery to the stock and simmer until the vegetables are tender, about 8 minutes.
Add the parsley and salt and pepper to taste. Stir in the cooked noodles and heat through. Serve immediately, or refrigerate or freeze for later use.
This recipe yields 4 servings.
Each serving: 125 calories; 1,293 mg sodium; 9 mg cholesterol; 3 grams fat; 1 gram saturated fat; 15 grams carbohydrates; 10 grams protein; 2.81 grams fiber.
Source:
The Los Angeles Times, 12-26-2001
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