For 4 people
As happy as I am with a bowl of chicken noodle soup, I’m even happier when I get to the bottom of the pot and most of the liquid is gone, leaving just the noodles, chicken, and vegetables with a spoonful of thick liquid. It will be. . That’s where chicken noodle stew comes into play. By intentionally minimizing the liquid, the finished pot soup will be thicker and heartier. The recipe begins by blanching bone-in, skin-on chicken breasts in boiling water. Simply place the breast meat in a heat-resistant bowl, pour enough boiling water to cover it, and let it sit for 10 minutes. This simple step will remove impurities from the chicken and give you a clear soup. When you put the chicken in the pot and the broth comes to a boil, some scum will rise to the surface, but the amount will be much less than usual. The liquids in the pot are water and chicken stock (homemade or store-bought). For the stew, add carrots, onions, celery, and a few cans of tomatoes. Once the chicken is cooked, let it cool and use two forks to shred the meat. Return the separately boiled thin noodles to the pot. Next, you need to decide how much you want the bowl to stew. Have extra chicken stock on hand to add to the pot. If you leave the stew with the noodles in the liquid, the noodles will absorb the liquid and you will need to add more stock. There’s nothing wrong with that. The broth gives flavor to the noodles. Add a generous amount of chopped parsley to each bowl. You can also add hot sauce, sriracha, chunky croutons, and best of all, poached eggs.
Four
Split bone-in, skin-on chicken breasts (about 2 1/2 pounds total)
3
medium carrot, cut into 2-inch pieces, thick end cut in half lengthwise
1
quart water
1
quart chicken stock, or more if desired
1
medium onion, coarsely chopped
2
Thinly slice the celery stems and leaves
1
1 teaspoon salt, or more to taste
3
whole peppercorns
1
Canned diced tomatoes cup
Four
Ounce of thin egg soup noodles or angel hair pasta
3
tablespoons chopped fresh parsley (for garnish)
1. Bring a kettle of water to a boil. Place the chicken breasts in a large heatproof bowl. Pour enough boiling water into the bowl to cover the chicken by 1 inch. Let stand for 10 minutes.
2. Lift the breasts from the bowl of water and place them in the soup pot. Discard the soaking water.
3. Add carrots, 1 quart water, and chicken stock to pot. Bring to a boil and skim the surface thoroughly for a few minutes until the scum is gone. Add onions, celery, salt, pepper, and tomatoes to the pot. Bring the liquid to a boil again, reduce the heat and cover at an angle. Simmer 30 to 35 minutes or until chicken is cooked through and a meat thermometer inserted into the thickest part of the breast registers 165 degrees.
4. Transfer the chicken to a bowl and leave until cool enough to handle. Boil the soup uncovered for 15 minutes.
5. Meanwhile, bring a pot of salted water to a boil. If using angel hair, fold it into 2-inch lengths over a large bowl. The soup noodles are already falling apart. Cook the pasta in boiling water for 3 to 5 minutes, or until tender but still chewy. Transfer to a colander, but do not rinse.
6. Remove skin and bones from breast meat and discard. Pull the two forks apart in opposite directions to shred the chicken. Return to pot.
7. Add chicken and noodles to soup. Bring the mixture to a boil again. Simmer for 2 minutes. Taste and add more salt if needed. If you see peppercorns while stirring the pot, remove them and throw them away (they can be difficult to spot; warn your customers that they may end up with peppercorns in the bowl). . There should be enough broth in the pot to make a stew bowl. Add 1 cup at a time as needed.
8. Ladle the stew into bowls and sprinkle generously with parsley.
Cheryl Julian
For 4 people
As happy as I am with a bowl of chicken noodle soup, I’m even happier when I get to the bottom of the pot and most of the liquid is gone, leaving just the noodles, chicken, and vegetables with a spoonful of thick liquid. It will be. . That’s where chicken noodle stew comes into play. By intentionally minimizing the liquid, the finished pot soup will be thicker and heartier. The recipe begins by blanching bone-in, skin-on chicken breasts in boiling water. Simply place the breast meat in a heat-resistant bowl, pour enough boiling water to cover it, and let it sit for 10 minutes. This simple step will remove impurities from the chicken and give you a clear soup. When you put the chicken in the pot and the broth comes to a boil, some scum will rise to the surface, but the amount will be much less than usual. The liquids in the pot are water and chicken stock (homemade or store-bought). For the stew, add carrots, onions, celery, and a few cans of tomatoes. Once the chicken is cooked, let it cool and use two forks to shred the meat. Return the separately boiled thin noodles to the pot. Next, you need to decide how much you want the bowl to stew. Have extra chicken stock on hand to add to the pot. If you leave the stew with the noodles in the liquid, the noodles will absorb the liquid and you will need to add more stock. There’s nothing wrong with that. The broth gives flavor to the noodles. Add a generous amount of chopped parsley to each bowl. You can also add hot sauce, sriracha, chunky croutons, and best of all, poached eggs.
Four | Split bone-in, skin-on chicken breasts (about 2 1/2 pounds total) |
3 | medium carrot, cut into 2-inch pieces, thick end cut in half lengthwise |
1 | quart water |
1 | quart chicken stock, or more if desired |
1 | medium onion, coarsely chopped |
2 | Thinly slice the celery stems and leaves |
1 | 1 teaspoon salt, or more to taste |
3 | whole peppercorns |
1 | Canned diced tomatoes cup |
Four | Ounce of thin egg soup noodles or angel hair pasta |
3 | tablespoons chopped fresh parsley (for garnish) |
1. Bring a kettle of water to a boil. Place the chicken breasts in a large heatproof bowl. Pour enough boiling water into the bowl to cover the chicken by 1 inch. Let stand for 10 minutes.
2. Lift the breasts from the bowl of water and place them in the soup pot. Discard the soaking water.
3. Add carrots, 1 quart water, and chicken stock to pot. Bring to a boil and skim the surface thoroughly for a few minutes until the scum is gone. Add onions, celery, salt, pepper, and tomatoes to the pot. Bring the liquid to a boil again, reduce the heat and cover at an angle. Simmer 30 to 35 minutes or until chicken is cooked through and a meat thermometer inserted into the thickest part of the breast registers 165 degrees.
4. Transfer the chicken to a bowl and leave until cool enough to handle. Boil the soup uncovered for 15 minutes.
5. Meanwhile, bring a pot of salted water to a boil. If using angel hair, fold it into 2-inch lengths over a large bowl. The soup noodles are already falling apart. Cook the pasta in boiling water for 3 to 5 minutes, or until tender but still chewy. Transfer to a colander, but do not rinse.
6. Remove skin and bones from breast meat and discard. Pull the two forks apart in opposite directions to shred the chicken. Return to pot.
7. Add the chicken and noodles to the soup. Bring the mixture to a boil again. Simmer for 2 minutes. Taste and add more salt if needed. If you see peppercorns while stirring the pot, remove them and throw them away (they can be difficult to spot; warn your customers that they may end up with peppercorns in the bowl). . There should be enough broth in the pot to make a stew bowl. Add 1 cup at a time as needed.
8. Ladle the stew into bowls and sprinkle generously with parsley.