Chicken Star Noodle Soup

By Joana
November 19, 2014
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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

Serves: 6

For the Chicken Broth (adapted and simplified from Tyler Florence)

  • 1 whole free-range chicken, rinsed, giblets, wings, legs and skin discarded
  • pinches of salt
  1. 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.
  2. 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.
  3. 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.
  4. Carefully strain the stock to remove any remaining solids.

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
  1. In the same pot where you´ve cooked the broth, add the vegetables and let them simmered in the broth for about 30 minutes.
  2. Add the noodles, salt to taste and let cook until done (normally 7 minutes).
  3. Serve with mint leaves.

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