Chicken Noodle Soup with Carrots & Peas
The ultimate in soothing soups, chicken noodle works magic with its rich, full-flavored broth. Even during their very brief season, I find that English garden peas can be starchy, so here I suggest using frozen peas, which are consistently sweet and tender. You can thaw them ahead or defrost them right in the hot broth.
To learn more, read the article:
One Golden Broth, Three Chicken Soups
7 cups Golden Chicken Broth
2 boneless, skinless whole chicken breasts, cut into 1x1/2-inch strips or 1/2-inch dice
1-1/2 cups diced or julienned carrots
3 oz. (about 1-1/2 cups) dried egg noodles
1-1/2 cups frozen peas
2 Tbs. chopped fresh flat-leaf parsley
1 tsp. chopped fresh thyme
Kosher salt and freshly ground black pepper
Freshly grated Parmigiano-Reggiano for garnish (optional)
Bring the broth to a simmer in a large, heavy saucepan. Add the chicken, reduce the heat to a gentle simmer, and poach until the chicken is firm and just cooked through, 3 to 5 minutes. Remove the chicken and, if the broth is cloudy, strain the liquid through a cheesecloth-lined strainer (this step isn’t critical—it’s just for looks).
Bring the broth back to a simmer in the saucepan, and add the carrots, cooking until they’re just tender, about 7 minutes. Remove them with a slotted spoon and set aside with the chicken.
Meanwhile, bring a pot of salted water to a boil and cook the egg noodles until they’re al dente. Drain them and set aside.
When you’re ready to serve the soup, bring the broth to a boil. Reduce the heat to a simmer. Add the peas, the cooked carrots, and the chicken, and simmer until everything is heated through. Add the cooked noodles, the parsley, and the thyme. Season with salt and pepper. Serve with the Parmigiano, if you like.
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 44
, pp. 53
April 1, 2001