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Serves
6
Author Notes
Chicken noodle soup recipe from scratch. Rice star noodles, carrots, kale, red peppers and chicken in broth, seasoned with mint. A classic revisited with seasonal veggies. 500 stars! —Joana
Ingredients
- For the Chicken Broth (adapted and simplified from Tyler Florence)
1
whole free-range chicken, rinsed, giblets, wings, legs and skin discarded
Pinch
of salt
- For the Chicken Noodle Soup
2 cups
shredded chicken
1 cup
rice star noodles (vermicelli or orzo)
3
big kale leaves, chopped into small, bite-sized pieces
2
carrots, sliced
1
red bell pepper, sliced
Directions
- For the Chicken Broth (adapted and simplified from Tyler Florence)
- Place the chicken in a large pot over medium heat with enough water to cover the chicken and allow it to slowly come to a boil.
- Add salt, lower the heat to medium-low and gently simmer for 1 to 1½ 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.
- Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the remaining skin and bones and hand-shred the meat.
- Carefully strain the stock to remove any remaining solids.
- For the Chicken Noodle Soup
- In the same pot where you´ve cooked the broth, add the vegetables and let them simmered in the broth for about 30 minutes.
-
Add the noodles, salt to taste and let cook until done (normally 7 minutes).
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Serve with mint leaves.
Serves 6 Author Notes Chicken noodle soup recipe from scratch. Rice star noodles, carrots, kale, red peppers and chicken in broth, seasoned with mint. A classic revisited with seasonal veggies. 500 stars! —Joana Ingredients For the Chicken Broth (adapted and simplified from Tyler Florence) 1 whole free-range chicken, rinsed, giblets, wings, legs and skin discarded Pinch of salt For the Chicken Noodle Soup 2 cups shredded chicken 1 cup rice star noodles (vermicelli or orzo) 3 big kale leaves, chopped into small, bite-sized pieces 2 carrots, sliced 1 red bell pepper, sliced Directions For the Chicken Broth (adapted and simplified from Tyler Florence) Place the chicken in a large pot over medium heat with enough water to cover the chicken and allow it to slowly come to a boil. Add salt, lower the heat to medium-low and gently simmer for 1 to 1½ 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. Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the remaining skin and bones and hand-shred the meat. Carefully strain the stock to remove any remaining solids. For the Chicken Noodle Soup In the same pot where you´ve cooked the broth, add the vegetables and let them simmered in the broth for about 30 minutes. Add the noodles, salt to taste and let cook until done (normally 7 minutes). Serve with mint leaves.
Chicken Star Noodle Soup
