Chicken Noodle Soup
Serves 4
- 2 lb (1 kg) chicken pieces
- 1 lb (500 g) carrots, sliced
- 1/2 head celery, chopped
- 1 small onion, peeled but left whole
- 5 garlic cloves, coarsely chopped
- a few parsley sprigs
- 3 quarts (3 liters) water
- 2-3 chicken stock cubes
- salt and black pepper
- 1/4 lb (125 g) thin noodles
- chopped fresh dill to garnish
STEPS :
- Put the chicken pieces into a large saucepan with the carrots, celery, onion, garlic,
and parsley. Pour in the measured water and bring to a boil. Using a slotted spoon,
skim off the foam that rises to the top of the pan.
- Lower the heat and add the stock cubes and salt and pepper to taste. Simmer gently,
covered, for 2 hours, adding extra water if the liquid reduces too much.
- Meanwhile, break the noodles into 2-in (5-cm) lengths. Simmer in boiling salted
water for about 2 minutes or untiljust tender. Drain and set aside.
- Skim any fat from the surface of the soup. With a slotted spoon, remove the parsley,
onion, and chicken, and discard the parsley, chicken bones, and skin. Chop the onion
and chicken and return to the soup. Taste for seasoning.
- Divide the noodles among warmed soup plates. Ladle the soup over the noodles, garnish,
and serve immediately.
* * * Cook's know-how * * *
This soup is best made with chicken thighs and drumsticks; these are more moist
and have considerably more flavor than breast meat when cooked for a long time.
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