Prep 20 mins
Cook 1 hr 30 mins
From Cook's Illustrated magazine, Feb 09.
- 14.79 ml vegetable oil
- 453.59 g ground chicken
- 236.59 ml diced onion
- 118.29 ml diced carrot
- 118.29 ml diced celery
- 946.36 ml water
- 1892.0 ml low sodium chicken broth
- 2 bay leaves
- 9.85 ml table salt
- 680.38 g bone-in skin-on chicken breasts, cut in half crosswise (2 medium)
- 44.37 ml cornstarch
- 59.14 ml cold water
- 236.59 ml thinly sliced onion
- 236.59 ml sliced carrot, peeled and cut into 3/4-inch thick slices (2 medium)
- 118.29 ml sliced celery, cut into 1/2-inch thick slices (1 medium rib)
- 1 medium russet potato, peeled and cut in 3/4-inch dice (about 1/2 lb)
- 113.39 g egg noodles (1 cup)
- 14.79 ml minced parsley
- table salt, to taste
- fresh ground black pepper, to taste
- Heat oil in Dutch oven over medium-high heat until shimmering. Add ground chicken, onion, carrot and celery. Cook 5-10 minutes, stirring often, until chicken is no longer pink, but not browned.
- Reduce heat to medium-low. Add water, broth, bay leaves, salt and chicken breasts. Cover and cook 30 minutes. Remove lid, increase heat to high and bring to a boil. (If liquid is already boiling when lid is removed, remove chicken breasts immediately and proceed.) Transfer chicken breasts to a plate and set aside. Adjust heat to maintain gentle boil and cook an additional 20 minutes. Strain stock through fine-mesh strainer, pressing on solids to extract as much liquid as possible, then discard solids. Allow stock to stand 5 minutes, then skim off most of the fat (leave a tablespoon or two behind for flavor). (Stock can be refrigerated 2 days or frozen up to 3 months at this point. Store chicken breasts in a ziplock bag with the air squeezed out and stock in an airtight container.).
- To make soup from the stock, return stock to Dutch oven over medium-high heat. In a small bowl, combine cornstarch with cold water until smooth. Stir slurry into hot stock and bring to gentle boil. Add onion, carrot, celery and potato. Cook until potato is almost tender, 10-15 minutes. Adjust heat as needed to keep at a gentle boil. Add egg noodles and cook another 5 minutes or until noodles and all vegetables are tender.
- Meanwhile, remove skin and bones from chicken breasts. Shred meat with fingers or two forks and return to stock. Add parsley and cook until chicken is heated through, about 2 minutes. Adjust seasoning with salt and pepper and serve.
Outstanding. No more messy chicken carcasses. Flavorful and rich chicken stock in less than an hour. You have to watch the cooking of the soup vegetables - mine cooked a little faster than the recipe says- potatoes were a bit mushy before the celery and carrots were done. Also, the Cooks Illustrated recipe suggests adding shredded Swiss Chard at the end. Not sure it adds much taste-wise, but it is a beautiful dish.