Hearty Chicken Noodle Soup

Ingredients

STOCK
1 tablespoon vegetable oil
1 pound ground chicken
1 small onion, chopped
1 carrot, peeled and chopped
1 celery rib, chopped
8 cups low-sodium chicken broth
4 cups water
2 (12-ounce) bone-in split chicken breasts, trimmed and cut in half crosswise
2 bay leaves
2 teaspoons salt
SOUP
3 tablespoons cornstarch
1⁄4 cup cold water
1 small onion, halved and sliced thin
2 carrots, peeled, halved lengthwise, and cut crosswise into 3⁄4-inch pieces
1 celery rib, halved lengthwise and cut crosswise into 1⁄2-inch pieces
1 russet potato (6 ounces), peeled and cut into 3⁄4-inch cubes
4 ounces egg noodles
2 ounces Swiss chard, stemmed and leaves torn into 1-inch pieces (optional)
1 tablespoon minced fresh parsley
Salt and pepper

Instructions

FOR THE STOCK: Heat oil in Dutch oven over medium-high heat until shimmering. Add ground chicken, onion, carrot, and celery. Cook, stirring frequently, until chicken is no longer pink, 5 to 10 minutes (do not brown chicken).
Reduce heat to medium-low. Add broth, water, chicken breasts, bay leaves, and salt; cover and cook for 30 minutes. Remove lid, increase heat to high, and bring to boil. (If liquid is already boiling when lid is removed, remove chicken breasts immediately and continue with recipe.) Transfer chicken breasts to large plate and set aside. Continue to cook stock for 20 minutes, adjusting heat to maintain gentle boil. Strain stock through fine-mesh strainer into large pot or container, pressing on solids to extract as much liquid as possible. Allow liquid to settle, about 5 minutes, and skim off fat.
FOR THE SOUP: Return stock to Dutch oven set over medium-high heat. In small bowl, combine cornstarch and water until smooth slurry forms; stir into stock and bring to gentle boil. Add onion, carrots, celery, and potato and cook until potato pieces are almost tender, 10 to 15 minutes, adjusting heat as necessary to maintain gentle boil. Add egg noodles and continue to cook until all vegetables and noodles are tender, about 5 minutes longer.
Meanwhile, remove skin from reserved cooked chicken, then remove meat from bones and shred into bite-size pieces; discard skin and bones. Add shredded chicken, Swiss chard, if using, and parsley to soup and cook until heated through, about 2 minutes. Season with salt and pepper to taste and serve. (After skimming broth in step 2, stock and chicken breasts can be refrigerated separately for up to 2 days.)

Hearty Chicken Noodle Soup

Ingredients

Instructions

Tags

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