I made some modifications to this recipe after reading the reviews. I liked it very much. First, I decided that the celery leaves would be best used to flavor the soup. So, I picked up a bunch of celery w/a lot of leaves, washed it, and started slicing from the top. Then, I decided to saute the onions w/two cloves of garlic, then sauteed the carrots and celery (adding them to the skillet) before putting them in the broth. I used a drizzle of olive oil. I'm sure that it added to the fat in the recipe, but you can't go wrong w/olive oil. Finally I looked at my cupboard and sprinkled in a generous portion of Penzey's bouquet garni. That really made a terrific soup.
Old-Fashioned Chicken Noodle Soup
Old-Fashioned Chicken Noodle Soup is classic American comfort food. Flavorful stock, fresh-cooked chicken, traditional vegetables, and egg noodles lend starchy body to the broth of this favorite soup.
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Total: 1 Hour, 1 Minute
- Calories: 423
- Fat: 7.7g
- Saturated fat: 2.2g
- Monounsaturated fat: 1.6g
- Polyunsaturated fat: 1.4g
- Protein: 44.4g
- Carbohydrate: 42.2g
- Fiber: 4.8g
- Cholesterol: 171mg
- Iron: 3.3mg
- Sodium: 474mg
- Calcium: 98mg
- 8 cups Chicken Stock or fat-free, lower-sodium chicken broth
- 2 (4-ounce) skinless, bone-in chicken thighs
- 1 (12-ounce) skinless, bone-in chicken breast half
- 2 cups diagonally sliced carrot
- 2 cups diagonally sliced celery
- 1 cup chopped onion
- 6 ounces uncooked medium egg noodles
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Celery leaves (optional)
- 1. Combine the first 3 ingredients in a Dutch oven over medium-high heat; bring to a boil. Reduce heat; simmer 20 minutes. Remove chicken from pan; let stand for 10 minutes. Remove chicken from bones; shred meat into bite-sized pieces. Discard bones.
- 2. Add carrot, celery, and onion to pan; cover and simmer for 10 minutes. Add noodles, and simmer 6 minutes. Add chicken, salt, and black pepper; cook for 2 minutes or until noodles are done. Garnish with celery leaves, if desired.
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