Chicken noodle soup is probably the top comfort food of all time. You'll need to start a day ahead to prepare the tasty homemade broth. A serving of this soup provides about 200 micrograms of vitamin A, just shy of one-third of the RDA.
1 (4-pound) whole chicken
2 carrots, peeled, cut in 1-inch pieces
2 celery stalks, cut in 1-inch pieces
1 medium onion, peeled and sliced
6 garlic cloves, crushed
4 sprigs fresh flat-leaf parsley
2 teaspoons whole black peppercorns
2 bay leaves
6 cups water
1 1/3 cups chopped carrot
1 1/4 cups chopped onion
1 cup chopped celery
2 teaspoons salt
8 ounces uncooked orzo (rice-shaped pasta)
1/4 cup chopped fresh flat-leaf parsley
2 1/2 teaspoons grated lemon rind
1/4 cup fresh lemon juice
Lemon wedges (optional)
Coarsely cracked black pepper (optional)
How to Make It
Remove and discard giblets and neck from chicken. Place chicken in a large Dutch oven. Add 2 chopped carrots, 2 chopped celery stalks, and next 5 ingredients (through bay leaves) to pan. Add 6 cups water; bring to a simmer. Reduce heat, and simmer 45 minutes.
Remove chicken from pan; place chicken in a bowl. Chill 15 minutes. Discard skin; remove chicken from bones, discarding bones. Chop chicken into bite-sized pieces; cover and chill. Strain broth mixture through a sieve into a large bowl; discard solids. Cool broth mixture to room temperature. Cover and chill 8 to 24 hours. Skim fat from surface; discard.
Add enough water to broth to equal 9 cups; place broth mixture in a large Dutch oven. Add 1 1/3 cups carrot, 1 1/4 cups onion, 1 cup celery, and salt to pan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until vegetables are tender. Add reserved chicken, and simmer 3 minutes or until thoroughly heated. Keep warm.
Cook pasta according to package directions, omitting salt and fat. Add pasta to pan with chicken and broth mixture; stir in parsley, rind, and juice. Garnish each serving with lemon wedges and cracked black pepper, if desired.
Very good. After cooking the chicken I only had 4 cups of broth, was reluctant to add enough water to equal 9 cups so took the advice from a viewer & added 5 cups boxed chicken broth. Not sure if I'll make this again because it took forever to make, if I do I will add more lemon. Thanks for sharing.
I felt there was a lot of waste in this recipe. Why toss out perfectly good carrots, celery and onions?! To avoid that, I used 4 chicken breasts and just cooked them with the other ingredients to make the stock as I would have done with a whole chicken. I left the carrots and celery stalks whole then just boiled and simmered as directed and sieved the stock. Leaving the carrots and celery whole made it easy to remove them from the stock. I discarded the bay, garlic and some of the black peppercorns. I chopped the cooked celery, carrot and chicken and returned to the stock with the cooked onion and I used the back of a spoon to crush most of the black peppercorns and returned the crushed ones to the soup. I added the lemon, juice, zest, orzo etc as directed and also added spinach and peas. It is pretty good but you don't need to make this a day ahead and it doesn't need to be as wasteful as the recipe suggests.
Sadly, this recipe only turned out delicious because I injected flavor into it. If you look over the list of ingredients you'll notice the only real flavoring ingredients are salt and pepper... just not enough for me.. I added about three times the amounts of salt and pepper, and instead of adding water to equal the 9 cups of stock, I added boxed chicken stock. I also added more lemon juice.. it ended up really yummy.
This was very good. I also "cheated" and used store-bought chicken broth (hey, I was in a hurry!). I don't know why you wouldn't just cook the orzo in the soup... I added it at the same time as the veggies and it worked very well. I also had one less pot to scrub! I like my soup thick, though, so the slight amount of broth the pasta soaked up while cooking did not bother me. I didn't use all the pasta called for after reading some reviews- I used about 2/3 cup. The lemon flavor was great. It turned chicken noodle soup into something fancy. I skipped the parsley because I was paranoid about bitterness, but I did add a sprig of fresh thyme.
Made this for my family fighting a virus. Did it faster with a few small changes; by using organic chicken broth,a rotissire chicken and the toothpick thin slices of ginger,(to break down mucus). I also doubled the lemon juice. They loved it! So did I. Definately saving this recipe.
I made this last night and it was wonderful. Rather than using a whole chicken, I had a very large bone in breast. I had to use about 9 cups of water to cover it completely so it would cook. The only other thing I did was to add a good handful of sliced fresh spinach with the orzo at the end of the recipe. The addition of the lemon juice and the zest was great. I make a soup once a week in the winter and this one will be added to the rotation.
I've made this soup several times and we really enjoy it. It makes a lot of soup. We find that the lemon flavor isn't strong, but just brightens up the other flavors of the soup. I use about half the amount of orzo and add more of the veggies. Corn is great in this soup and sometimes I add spinach as well.
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