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Tyler Florence’s Chicken Noodle Soup

Tyler Florence's Chicken Noodle Soup
Prep Time
2h
Cook Time
20 min
Yields
4 servings

Go beyond your run-of-the-mill store-bought chicken noodle soup and make Tyler’s version, loaded with vegetables, herbs, egg noodles and chunks of chicken. Plus, make your own super-flavourful chicken stock with Tyler’s handy guide.

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ingredients

Soup

2
Tbsp extra-virgin olive oil
1
medium onion, chopped
3
cloves garlic, minced
2
carrots, cut diagonally into ½-inch-thick slices
2
ribs celery, halved lengthwise, and cut into ½-inch-thick slices
4
sprigs thyme
1
bay leaf
2
qts chicken stock, recipe follows
8
oz dried wide egg noodles
1 ½
cups shredded cooked chicken
Kosher salt and freshly ground black pepper
1
handful fresh flat-leaf parsley, finely chopped

Chicken Stock (Makes 2 quarts)

1
whole free-range chicken (about 3 ½ lbs), rinsed, giblets discarded
2
carrots, cut in large chunks
3
stalks celery, cut in large chunks
2
white onions, quartered
1
head garlic, halved
1
turnip, halved
¼
bunch fresh thyme
2
bay leaves
1
tsp whole black peppercorns
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directions

Step 1

Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

Step 2

Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

Step 3

Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.

Step 4

Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

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