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Chicken and Noodle Soup with Vegetables

This image courtesy of Joseph DeLeo

This deliciously filling soup is ideal for a Sunday supper, accompanied by buttered toast or hot rolls, perhaps followed by a salad or some excellent cheese and a bottle of red wine

NotesOther vegetables, such as spinach, cabbage, and zucchini, as well as mushrooms, may be added to the soup during the final cooking.

CostInexpensive

Easy

Total Timeunder 4 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free

Mealdinner

Moodblue

Taste and Texturemeaty, salty, savory

Type of Dishchicken soup, hot soup, soup

Ingredients

  • A 5 to 6 pound fowl or 2 pounds chicken backs, 1 pound gizzards
  • 1 pound chicken legs and thighs
  • 3 quarts water
  • 1 onion stuck with 2 cloves
  • 1 leek
  • 1 carrot
  • Salt
  • 10 peppercorns
  • ½ cup finely chopped onion
  • ½ cup finely diced carrot
  • ½ cup finely cut green beans
  • 4 ounces egg noodles
  • 1 cup frozen or fresh peas
  • Chopped parsley

Instructions

  1. Place the whole chicken or the backs and gizzards in a heavy 6-quart kettle with the water, onion stuck with cloves, leek, carrot, 1 tablespoon salt, and peppercorns. Bring to a boil and skim off any scum that forms on top. Reduce the heat and simmer for 2 hours. Correct the seasoning. If you are using chicken parts, add the legs and thighs, and cook until they are tender-45 minutes to an hour. Remove the chicken, skim excess fat from the broth, and then remove the vegetables. (If you are not serving the soup till the next day, it will be easier to remove the fat if the broth is cooled and then chilled.) Pour the broth into a container, wash out the kettle, and then return the broth to it. Add the cut vegetables, the meat from the legs and thighs cut into small dice, and the gizzards thinly sliced. Bring to a boil again and cook just until the vegetables begin to tenderize and are pleasantly firm. Add the noodles (increase the amount if you like a very thick soup) and peas, and boil for 5 to 9 minutes or until they are cooked. Serve in heated soup plates or bowls and sprinkle with some chopped parsley.

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