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.
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