RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 166
| View Recipe |
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| Recipe Name: |
Chicken Noodle Soup (Tyler's) |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-03-16
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| Course: |
Soup |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
Meat |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
5.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
15.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.94
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 3
Quart
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1.5 Cups chicken, cooked, white shredded
1 to taste salt and pepper
0.5 Cup parsley, flat-leaf finely chopped
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Directions:
Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil.
Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to salt and pepper. Sprinkle with chopped parsley before serving.
Chef's Note: If using the following Basic Stock Recipe to prepare the chicken for this recipe, cook the stock for 1 hour only. |
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Basic Chicken Stock
(Add to shopping list) :
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Directions:
Cut chicken apart. Rinse the chicken in cold water. Place chicken in a stock pot and add cold water (make sure chicken is covered). Add chopped vegetables. Bring water to a boil and then reduce to simmer. Skim any scum that rises to surface.
Add the herbs and spices wrapped in cheese cloth or in a sachet. Make sure to float the spice bag in the water, do not let it rest on the bottom of the pot.
Simmer at least 6 hours (10 is best, or overnight). Skim the surface often.
Cool stock down by submerging pot in ice water if possible (this reduces the chances of bacteria). Strain stock. If not using right away, store in airtight containers in freezer.
Defrost as needed. |
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| Nutrition per Serving: |
| Calories: |
0 |
Total Carbs: |
0.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
0.0 |
Protein: |
0.00 |
| Fiber: |
0.00 |
Sodium: |
0.00 |
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