Old-Fashioned Chicken Noodle Soup with Winter Vegetables
This recipe, sourced from FoodFit.Com, is a delicious and hearty chicken noodle soup featuring winter vegetables. It takes approximately 1.5 hours to prepare, depending on how quickly you debone and chop the chicken.
This recipe, sourced from FoodFit.Com, is a delicious and hearty chicken noodle soup featuring winter vegetables. It takes approximately 1.5 hours to prepare, depending on how quickly you debone and chop the chicken.
- Carbohydrate 41.10442125 g
- Cholesterol 133.17 mg
- Fat 6.2317075 g
- Fiber 6.38121256655455 g
- Protein 50.52679125 g
- Saturated Fat 1.70356725 g
- Serving Size 1 1 Serving (661g)
- Sodium 972.02925 mg
- Sugar 34.7232086834455 g
- Trans Fat 1.0089395 g
- Calories 429 calories
Step-by-step
- Remove the skin from the chicken breasts and place them in a large soup pot. Add the chicken broth, bring it to a boil and reduce the heat so that the broth just simmers. Simmer until the chicken is thoroughly cooked, about 15 minutes. Remove the chicken and transfer to a plate to cool.
- Skim the fat from the broth and bring it back to a boil. Add the onion, carrots, parsnips and celery. Simmer until the vegetables are soft, about 5 minutes. Add the noodles and cook for 5 more minutes.
- Meanwhile, discard the bones from the chicken and chop the meat into small pieces.
- Add the chicken and parsley to the soup pot and simmer for another minute or two. Season to taste with salt and pepper. Serve in warm soup bowls with a thick slice of bread.
Pulling tender meat off bone-in chicken breasts requires a brief cooling period; let the protein rest on a rimmed plate for 10 minutes before dicing to retain internal moisture. Retaining the bone during the initial 15-minute simmer infuses the low-sodium broth with extra body and gelatin that a boneless cut cannot match. Parsnips and carrots introduce natural sugars that balance the savory profile, but keeping the vegetable slices uniform at roughly one-quarter inch ensures they soften evenly during the 5-minute boil without turning to mush.
Accompaniments should provide textural contrast to the soft egg noodles and broth. A crusty sourdough boule brushed with olive oil and toasted at 400 degrees Fahrenheit until deeply golden offers the necessary crunch for dipping. Alternatively, a sharp, acid-forward green salad dressed with lemon juice cuts through the rich sodium content.
Starches absorb liquid continuously while sitting in the refrigerator. Storing the noodles separately from the broth prevents the pasta from swelling past an internal temperature threshold of mushiness during storage. Recombining the components on the stove just until hot preserves the distinct bite of the celery and parsnips for up to three days.
