Soothe Your Cold Chicken Noodle Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 50mins
YIELD: 14 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place chicken in a 6-8 quart pan; add onion, celery, carrots, garlic, parsley, bay, thyme, coriander, peppercorns, allspice, and water.
  • Cover, and bring to boiling over high heat; reduce heat and simmer gently until chicken is no longer pink at bone in thigh (cut to test), about 1 hour total.
  • Remove pan from heat; lift out chicken and set on a plate and discard parsley.
  • If making ahead, let broth cool uncovered, then cover and chill until cold or up to 1 day.
  • Skim or lift chilled fat from broth and discard.
  • When chicken is cool, pull meat from bones.
  • Discard bones and any skin; tear meat into bite-size pieces.
  • If making ahead, cover and chill meat up to 1 day.
  • Cover soup, and bring to a boil on high heat.
  • Add noodles; cook until tender to bite, 6 to 8 minutes.
  • Stir in peas and chicken and heat through, 3 or 4 minutes.
  • Ladle into bowls, add salt and pepper to taste.
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