Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Old-Fashioned Chicken Noodle Soup

    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12

    Old-Fashioned Chicken Noodle Soup Empty Old-Fashioned Chicken Noodle Soup

    Post by Lobo Mon 08 Feb 2016, 9:04 pm

    Old-Fashioned Chicken Noodle Soup Img6l
    Old-Fashioned Chicken Noodle Soup
    Old-Fashioned Chicken Noodle Soup Rating

    Read Reviews

    Write a Review
    Prep Time: 25 minutes
    Cook Time: 120 minutes
    Servings: 6
    Browning the chicken pieces before simmering them with the vegetables produces a rich, flavorful soup broth.






    • 252

    Ingredients:


    • 1 Tbs. canola oil
    • 1 chicken, 3 1/2 to 4 lb., quartered
    • Salt and freshly ground pepper, to taste
    • 2 large yellow onions, cut into 1/2-inch rounds
    • 4 large carrots, peeled and cut into 1/2-inch
        rounds
    • 1 bunch celery, tops and bottoms trimmed, cut
        into 1-inch chunks
    • 4 cups low-sodium chicken broth
    • 2 quarts water
    • 1 bay leaf
    • 2 fresh thyme sprigs
    • 1/2 tsp. ground coriander
    • 1/2 lb. dried fettuccine, broken into 2-inch pieces
    • 1 Tbs. finely chopped fresh flat-leaf parsley

    Old-Fashioned Chicken Noodle Soup Wine-pairing-icon-red

    Wine Pairing

    This pairs well with smooth, medium-bodied red wines like the Rosa Del Golfo Scaliere Negroamaro, Salento from our Wine Club.

    Directions:

    In a large stockpot over medium-high heat, warm the canola oil. Season the chicken with salt and pepper. When the oil is hot, add the chicken pieces, skin side down, and cook until well browned, 4 to 5 minutes per side. Add the onions, carrots, celery, chicken broth, water, bay leaf, thyme sprigs and coriander. Bring to a boil, reduce the heat to medium-low and simmer gently until the meat is nearly falling off the bones, about 1 1/2 hours. Discard the bay leaf and thyme sprigs, transfer the chicken to a colander and let cool to the touch.

    Meanwhile, in a large pot two-thirds full of boiling salted water, add the pasta and cook according to the package instructions. Drain the noodles in a colander and cool under cold running water; set aside.

    Remove the chicken meat from the bones, discarding the skin and bones, and cut the chicken into 1/2-inch pieces. Skim the fat from the broth and return the chicken to the pot along with the pasta, salt and pepper. Cook, stirring, until the pasta is heated through, 3 to 4 minutes. Adjust seasonings as needed, stir in the parsley and serve immediately.
    Williams-Sonoma Kitchen.

      Current date/time is Thu 28 Mar 2024, 8:45 am