Has anyone made Ina Garten's chicken noodle soup (and stock) from her BC Family Style cookbook? I need a brothy soup to add to my soup night menu (also serving sausage corn chowder and BC's roasted tomato basil soup) and I thought a good homey chicken noodle would be great. I was also considering a PA Dutch Chicken Corn Soup -- does anyone have a good recipe for that?
Thanks and happy valentine's day to everyone!
Hey there - Ina's chicken noodle soup is almost identical to the Chicken Corn Noodle soup I make - I just add a small bag of frozen corn near the end. It's wonderful!!
bumping up for the weekday readers.
I haven't tried Ina's soup, but my DH makes a family recipe that is so good, IMHO the best Chicken soup out there. Here is the thread with the recipe.
P.S. You can skip the matzo balls and just add noodles, which is what we do sometimes, we almost always serve it with noodles even when we do matzo balls.
Last edited by Lrimerman; 02-17-2004 at 09:57 AM.
Could someone please post this recipe? Its a blustery day and it sounds like something my kids would love.
unfortunately I'm at work (that in itself is unfortunate ) and my recipes are at home. If someone doesn't beat me to it, I'll try and post tonight. It does sound like just the thing for all this cold winter!
well, i just happen to have some time and the recipe:
Chicken Noodle Soup
Forget canned soup--this is the real thing. And wouldn't we all feel better after eating a bowl? I love having homemade chicken stock in the freezer so I can make this soup in a hurry.
1 whole (2 split) chicken breast, bone in, skin on
Freshly ground black pepper
2 quarts homemade Chicken Stock (see below)
1 cup medium-diced celery (2 stalks)
1 cup medium-diced carrots (3 carrots)
2 cups wide egg noodles
1/4 cup chopped fresh parsley
Preheat oven to 350 degrees.
Place the chicken breast on a sheet pan and rub the skin with olive oil. Sprinkle generously with salt and pepper. Roast 35-40 minutes, until cooked through. When cool enough to handle, remove the meat from the bones, discard the skin and shred or dice the chicken meat.
Bring the stock to a simmer in a large pot and add the celery, carrots,and noodles. Simmer uncovered for about 10 minutes, until the noodles are cooked. Add the cooked chicken meat and parsely and heat through.
Season to taste and serve. (Note: I use Goodman's egg noodles.)
Makes 6 quarts
3-5 pound roasting chickens
3 large yellow onions, unpeeled, quartered
6 carrots, unpeeled, halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled, cut in half (optional)
20 sprigs fresh parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled, cut in half crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic and seasonings in a 16-20 quart stockpot. Add 7 quarts water and bring to a boil. Simmer uncovered for 4 hours. Strain the entire contents of the pot thru a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.
From Ina Garten, Barefoot Contessa, Family Style
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