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Chicken Noodle Soup

Servings: 8 to 10 servings
Author: Jennifer Locklin


  • 1 medium onion chopped
  • 3 garlic cloves minced
  • 2 medium carrots diced
  • 2 celery ribs diced
  • 2 quarts chicken stock recipe follows
  • 8 ounces dried pasta used: Skinner Fideo Mediano
  • 1 1/2 cups shredded cooked chicken
  • 1 handful fresh flat-leaf parsley finely chopped
  • Kosher salt and freshly ground black pepper to taste
  • Pinch of nutmeg
  • For Stock:
  • 1 whole chicken about 3 1/2 pounds, rinsed, giblets discarded
  • 2 carrots cut in large chunks
  • 3 celery stalks including leafy parts, cut in large chunks
  • 2 large white onions quartered
  • 1 head of garlic halved
  • 2 tablespoons salt
  • 2 teaspoons black pepper


  • For Stock: Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts). Add salt and pepper, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. While it cooks, skim any foam that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering, but not too much or it will taste watery.
  • Carefully remove the chicken to a cutting board. When the chicken is cool enough to handle, remove skin and pull meat from bones; discard the skin and bones. Roughly chop into bite-size chunks and set aside.
  • Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids.
  • Yield: 2 quarts stock
  • For Soup: Place a large soup pot over medium heat. Add the stock, onion, garlic, carrots, and celery. Bring to a boil, then reduce to medium-low and simmer for about 20 minutes. Add the noodles and simmer for 5 minutes until tender. Gently fold in the chicken, and continue to simmer for another 2 to 3 minutes to heat through; season with salt, pepper, and nutmeg. Stir in parsley and serve.