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Category: Soups
Prep Time: Cook Time: Total Time:
Stock:
3-4 pounds bone-in chicken breasts or thighs, skin and fat removed
1 bay leaf
1 small onion, halved
1 rib of celery
1/2 head green cabbage, cut in half
1 -1 inch piece of fresh ginger
1 -2 inch piece of bell pepper
1/2 teaspoon dried thyme leaves
Pinch of dried basil and oregano leaves
2 quarts (8 cups) of water
Soup:
4 ounces egg noodles or pasta (I used 2 cups of Conchigliette or small sea shells this time)
1/4 cup (4 tbsp) butter
2 spring onions, sliced thin
1 rib of celery, diced
2 carrots, diced
1 jalapeno pepper, seeded and minced
1/2 cup unbleached all-purpose flour
6 tiny new potatoes, diced bite-size
3 medium plum tomatoes, seeded and chopped
Salt and pepper as needed
1 cup heavy cream
In a stockpot, add all ingredients for the stock and bring to a gentle boil. Reduce heat to low, cover and simmer for 30 minutes. Remove chicken to a bowl to cool and strain the stock discarding the solids. When chicken is cool to the touch, remove meat to a bowl and add about a half-cup of broth for moisture. Cover and put aside chicken.
Measure the strained stock and add water to make 10 cups. Add this to a medium stockpot, bring to a boil, add the noodles or pasta and cook al dente. Reserve broth and noodles separate.
Clean pot and melt butter over medium high heat. Saute celery, carrots and jalapeno until celery is soft and then stir in the flour. Cook the mixture for several minutes stirring all while, add green onions and add the chicken stock. Bring to a boil and add the potatoes. Return heat to second boil. Reduce heat to low and when potatoes are tender, add in the cooked noodles along with the tomatoes and heavy cream. Allow soup to come to a low simmer, add salt and pepper if desired and serve warm.
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CREAMY CHICKEN NOODLE VEGETABLE SOUP
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Category: Soups
Prep Time: Cook Time: Total Time:
Stock:
3-4 pounds bone-in chicken breasts or thighs, skin and fat removed
1 bay leaf
1 small onion, halved
1 rib of celery
1/2 head green cabbage, cut in half
1 -1 inch piece of fresh ginger
1 -2 inch piece of bell pepper
1/2 teaspoon dried thyme leaves
Pinch of dried basil and oregano leaves
2 quarts (8 cups) of water
Soup:
4 ounces egg noodles or pasta (I used 2 cups of Conchigliette or small sea shells this time)
1/4 cup (4 tbsp) butter
2 spring onions, sliced thin
1 rib of celery, diced
2 carrots, diced
1 jalapeno pepper, seeded and minced
1/2 cup unbleached all-purpose flour
6 tiny new potatoes, diced bite-size
3 medium plum tomatoes, seeded and chopped
Salt and pepper as needed
1 cup heavy cream
In a stockpot, add all ingredients for the stock and bring to a gentle boil. Reduce heat to low, cover and simmer for 30 minutes. Remove chicken to a bowl to cool and strain the stock discarding the solids. When chicken is cool to the touch, remove meat to a bowl and add about a half-cup of broth for moisture. Cover and put aside chicken.
Measure the strained stock and add water to make 10 cups. Add this to a medium stockpot, bring to a boil, add the noodles or pasta and cook al dente. Reserve broth and noodles separate.
Clean pot and melt butter over medium high heat. Saute celery, carrots and jalapeno until celery is soft and then stir in the flour. Cook the mixture for several minutes stirring all while, add green onions and add the chicken stock. Bring to a boil and add the potatoes. Return heat to second boil. Reduce heat to low and when potatoes are tender, add in the cooked noodles along with the tomatoes and heavy cream. Allow soup to come to a low simmer, add salt and pepper if desired and serve warm.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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