Prep 4 hrs
Cook 1 hr
Found this recipe in a magazine and while I haven't made it, I'm anxious to give it a try. What's better for those cold, winter eves than a hot bowl of chicken noodle soup, and this one sounds a little different to me with leeks, parsnips and lemon in the stock and dill in the soup. The long prep time includes stock cooking time. You can use this as a base with differant additions, I've added frozen peas and mushroom slices a few minutes before serving and have even cooked it all in the crockpot for ease. Last time I changed out the egg noodles for home made. I haven't tried it yet - but thinking a can of stewed tomatoes added might be good to, play with it to your own liking.
- 1 whole chicken, halved and cleaned
- 3 carrots, trimmed
- 1 onion, peeled
- 2 leeks, thoroughly rinsed
- 4 celery ribs
- 3 parsnips, trimmed
- 1 bay leaf
- 1⁄2 bunch parsley
- 1 whole lemon
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 carrots, peeled and cut crosswise into 1/4-inch coins
- 2 celery ribs, cut into 1/4-inch slices
- 2 tablespoons dill, chopped
- 1 lb egg noodles
- kosher salt & freshly ground black pepper
- For stock:.
- In large pot, combine all ingredients and add just enough water to cover. Bring to a boil, reduce heat to the barest simmer and cook 4 hours, occasionally skimming the scum off surface. Strain stock in large bowl and discard solids except for chicken halves, set those aside.
- For soup:.
- In large pot, heat olive oil over medium heat.
- Add onions, carrots and celery. Cook about 10 minutes.
- Add 6 cups stock.
- Cook 25 minutes or until vegetables are very tender.
- Meanwhile, pull chicken into shreds from reserved chicken halves, discard skin and bones.
- Add chicken to stock, along with dill and noodles and cook until noodles are al dente, 8 to 10 more minutes.
- Season to taste with salt and pepper.
- Serve hot.