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Add a photoThis is one of those wonderful soups that can be made from left over stewed chicken or started completely from scratch, whatever you happen to have on hand that works best for you.
Ingredientes
- 1 Chicken, 3 ½ – 4 lbs
- 3 Celery Stocks, Chopped
- 1 1/2 Cup Baby Carrots
- 1 Red, Orange or Yellow Bell Pepper, cored and cut into strips
- 1 Yellow Onion, chopped
- 3 Garlic Cloves, minced
- 2 Bay Leaf
- 2 Teaspoons Salt
- 1 Teaspoon Dried Thyme
- ½ Teaspoon Ground Pepper
- 2 Cups Chicken broth (or stock for really intense flavor) + water
- 2 Cups Wide Egg Noodles
Direcciones
- Chop celery, carrots, bell pepper, onion and garlic according to recipe. Set aside until ready to use.
- Place whole chicken, breast side up, in a large pot. Distribute vegetables and seasonings evenly around and over chicken. Add Chicken broth or stock and enough water to cover chicken three-quarters of the way up. Bring to a boil over high heat.
- Reduce heat to medium-low, cover and simmer until chicken is cooked through and juices run clear, about 2 hours. Midway through, turn chicken breast side down to allow juices to flavor the meat.
- Remove chicken from pot. With a large fork and tongs, remove all the skin from the chicken and discard. Cut the meat from bones, discard carcass. Cut chicken meat in to large chunks. Set aside.
- With a slotted spoon, remove all the vegetables from the pot, leaving only the broth. Fish bay leaf from vegetables, then mix with chicken meat and place in a gallon food storage bag. Lay flat in the refrigerator.
- Pour broth into a large container fitted with a lid. Place in the refrigerator over night. As the broth cools, the fat from the chicken will float to the surface and harden. Skim off this layer of fat as much as possible before proceeding.
- In a large pot over medium-high heat, warm broth with chicken and vegetable mixture. While the main “stock” of the soup warms, bring a large pot of salted water to a rapid boil. Cook egg noodles in salted water about 8 minutes, or until tender.
- Drain noodles well, add to “stock” and stir. Ladle soup into large bowls and serve with plenty of warm bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 283g | |
| Recipe makes 8 servings | |
| Calories 398 | |
| Calories from Fat 215 | 54% |
| Total Fat 23.87g | 30% |
| Saturated Fat 6.82g | 27% |
| Trans Fat 0.01g | |
| Cholesterol 124mg | 41% |
| Sodium 820mg | 34% |
| Potassium 497mg | 14% |
| Total Carbs 13.06g | 3% |
| Dietary Fiber 2.4g | 8% |
| Sugars 2.83g | 2% |
| Protein 31.2g | 50% |
