One of my resolutions for 2009 was to put more time and attention to this blog. I promise I’m really going to try. I also promise to only post recipes that either myself or my dear husband, J, considers to be amazing (unless J likes it and I think it sucks, in which case he is overruled). I got a couple new cookbooks and a host of new magazines in addition to (drumroll please)…a KITCHENAID PROFESSIONAL STAND MIXER-holy crap-so look forward to many new additions in the way of general deliciousness. J got the mixer for me for Christmas and he’s definately put himself high up in brownie points standings with it. Happy 2009 to all!
Kind of Old-Fashioned Chicken Noodle Soup
CHICKEN AND STOCK:
-1 (approximately 5 lb) quartered chicken
-6 c each water and low-sodium chicken broth
-4 large carrots, cut into 1″ pieces
-3 large stalks celery with leaves, cut into 1″ pieces
-1 large onion, cut into 8 wedges
-8 large sprigs flat-leaf parsley
-3 cloves garlic, smashed
-2 c baby carrots, cut into 1 1/2″ pieces
-1 c sliced celery
-1 Tbs kosher salt
-1/4 tsp freshly ground black pepper
-8 oz dried egg noodles (about 2 2/3 c)
-2 Tbs chopped flat-leaf parsley
1. CHICKEN AND STOCK: Bring chicken and water to a boil in a largeish (6-8 quart) stockpot. Skim off and discard foam from surface of water; add broth and remaining stock ingredients. Bring to a second boil, reduce heat to low, and simmer, partially covered, until chicken is tender, about 50 minutes. Remove chicken to a cutting board. When cool enough to handle, remove skin and bones; discard. Shred meat; set aside.
2. SOUP: Strain broth through cheesecloth-lined sieve into a clean pot; press solids to extract liquid. Stir baby carrots, celery, salt, and pepper into broth and bring to a boil; reduce heat to low, cover pot, and simmer 6 minutes. Stir in noodles; continue to simmer 4 minutes. Stir in chicken and parsley. Remove from heat and let soup stand 10 minutes, or until noodles are just tender.
This recipe adapted from Family Circle. 8 servings.