Easy Classic Chicken Noodle Soup
Author: 
Recipe type: Main Dish
Serves: 4
 
Weight Watchers Info: 4 PointsPlus per serving
Ingredients
Soup Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 medium carrots, cut diagonally into ½-inch-thick slices
  • 2 celery ribs, halved lengthwise, and cut into ½-inch-thick slices
  • 4 fresh thyme sprigs
  • 1 bay leaf
  • 2 quarts chicken stock, recipe follows
  • 8 ounces dried wide egg noodles
  • 1½ cups shredded cooked chicken
  • Kosher salt and freshly ground black pepper
  • 1 handful fresh flat-leaf parsley, finely chopped
Chicken Stock Ingredients
  • 1 whole free-range chicken (about 3½ pounds), rinsed, giblets discarded
  • 2 carrots, cut in large chunks
  • 3 celery stalks, cut in large chunks
  • 2 large white onions, quartered
  • 1 head of garlic, halved
  • 1 turnip, halved
  • ¼ bunch fresh thyme
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
Instructions
Soup Instructions
  1. Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned.
  2. Pour in the chicken stock and bring the liquid to a boil.
  3. Add the noodles and simmer for 5 minutes until tender.
  4. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper.
  5. Sprinkle with chopped parsley before serving.
Stock Instructions
  1. Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. 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.
  2. Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
  3. Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock.
  4. Cover and refrigerate for up to one week or freeze.
Recipe by The Taste Place at https://www.thetasteplace.com/easy-classic-chicken-noodle-soup/