Stay Connected with Fine Cooking
  • Facebook
  • Path
  • Twitter
previous
  • Top 10 Passover Recipes
    Top 10 Passover Recipes
  • Our Favorite Ingredients for Quick Dinners
    Our Favorite Ingredients for Quick Dinners
  • Top Brownie Recipes
    Top Brownie Recipes
  • Ingenious Kitchen Tips
    Ingenious Kitchen Tips
  • Make it Green for St. Patrick´s Day
    Make it Green for St. Patrick´s Day
  • How to Make Chocolate Soufflés
    How to Make Chocolate Soufflés
  • How to Keep Avocados Green
    How to Keep Avocados Green
  • Ultimate Macaroni & Cheese Recipes
    Ultimate Macaroni & Cheese Recipes
  • Cheesecake Recipe: Create Your Own
    Cheesecake Recipe: Create Your Own
  • Irish Soda Bread
    Irish Soda Bread
  • Fresh Winter Salad Recipes
    Fresh Winter Salad Recipes
  • Gluten-Free Baked Treats
    Gluten-Free Baked Treats
  • The Science of Cooktops
    The Science of Cooktops
  • Hearty Chili Recipes
    Hearty Chili Recipes
  • Quick Shellfish Dinner Ideas
    Quick Shellfish Dinner Ideas
next
Basic Chicken Noodle Soup recipe

Classic Chicken Noodle Soup

When you are looking for a straight-ahead chicken noodle soup, this recipe fits the bill beautifully. Light and soothing, it will please just about everybody. Serves 6-8

1-1/2 Tbs. olive oil or canola oil
2 cups finely chopped onion
1 cup chopped leek
1 cup diced (1/4 inch) carrot
Kosher salt
2 tsp. chopped fresh thyme
3 quarts Homemade Chicken Broth or lower salt chicken broth
3-1/2 to 4 cups shredded, cooked chicken
5 cups cooked-until-barely-tender egg noodles, rinsed
1-1/2 cups fresh or thawed frozen peas
1/4 cup chopped fresh parsley
1 to 4 Tbs. fresh lemon juice
Freshly ground black pepper
Tip: If you made the chicken broth yourself, use the cooked meat from that bird; otherwise you can use the meat from a store-bought rotisserie chicken.

Heat the oil over medium-high heat in a large (at least 8-quart), heavy-duty pot or Dutch oven. Add the onion, leek, carrot, and 1/2 Tbs. salt. Cook, stirring occasionally, until the vegetables are softened and lightly browned in places, 4 to 6 minutes. Add the thyme and cook, stirring, until fragrant, 30 seconds.

Add the broth and bring to a boil. Reduce to a simmer and cook, stirring, until the vegetables are completely tender, 20 to 30 minutes.

Stir in the shredded chicken, egg noodles, and peas. Simmer, stirring occasionally, until all are tender and the flavors meld, about 10 minutes.

Stir in the parsley and 1 Tbs. of the lemon juice. Taste, and add more lemon juice, a little at a time, if needed, up to 4 Tbs. Season to taste with salt and pepper.

nutrition information (per serving):
Calories (kcal): 280; Fat (g): 7; Fat Calories (kcal): 70; Saturated Fat (g): 1.5; Protein (g): 15; Monounsaturated Fat (g): 3.5; Carbohydrates (g): 42; Polyunsaturated Fat (g): 1.5; Sodium (mg): 1310; Cholesterol (mg): 30; Fiber (g): 4;
photo: Scott Phillips
From Fine Cooking 114 , pp. 70-76
October 27, 2011


user reviews