The Classic Kid-Favorite
When mealtime hits and bellies start growling, turn to a classic to keep your kids full and satisfied. Chicken Noodle Soup has always been a favorite among children, so keep tradition alive in your family with this scrumptious recipe. For more delicious chicken recipes, visit eatchicken.com.
Chicken Noodle Soup Recipe courtesy of National Chicken Council
1 chicken (3 pounds), liver discarded 2 1/2 quarts cold water 4 carrots, peeled and cut into bite-size pieces 2 onions, peeled 2 celery stalks with leaves, cut into 4 pieces 6 cloves garlic, peeled 2 fresh thyme sprigs or 1/2 teaspoon dried
thyme 1 1/2 teaspoons kosher salt 1 teaspoon whole black peppercorns Soup: 1 cup small pasta, cooked 1 cup frozen peas, thawed 1/8 teaspoon salt 1/8 teaspoon pepper 2 tablespoons fresh dill, chopped 2 tablespoons fresh parsley, chopped
To prepare broth: In large pot over high heat, bring chicken and all remaining broth ingredients to boil. Reduce heat to low; skim surface of broth to remove foam. Let simmer 1 1/2 hours, skimming occasionally, and turning chicken. Add more water if necessary to keep chicken submerged.
Remove chicken with tongs and cool. Strain broth through fine sieve. Discard celery, herbs and spices. Reserve onions and carrots. Remove any excess fat from top of broth with spoon.
Pull chicken meat from bones and discard skin and bones. Dice chicken and reserve. Quarter cooked onions, if desired.
To prepare soup: In large pot over high heat, return strained chicken broth and bring to rolling boil. Add reserved onions and carrots. Reduce heat to low; stir in reserved chicken meat, pasta and frozen peas, cooking until warm. Season with salt and pepper. Ladle soup into bowls and top with dill and parsley.