Friday, March 23, 2012

Chicken Noodle Soup

I love this soup. It is easy to make and very tasty. Sometimes I make it with egg noodles, other times with orzo as my mom and grandmother do.


For the stock:
2 bone in, skin on chicken breast halves
1 tbsp butter
4 cups water
2 cups chicken broth (or more water)
1/2 onion, grated
2 cardamon pods, cracked
2 bay leaves
salt and pepper

For the soup:
3 carrots, chopped
3 celery stalks, chopped
1 cup egg noodles, uncooked (or 1/2 cup orzo)
1/4 cup frozen peas
1 tbsp cornstarch mixed with 2 tbsp water (optional)

To make the stock, melt the butter in a large Dutch oven. Rinse the chicken with water and season with salt and pepper. Add the onion, cardamon, and chicken to the melted butter. Cook on medium high heat for a few minutes flipping the chicken over once. Add the water, broth, and bay leaves. Bring to a boil, reduce the heat slightly, and let cook for 40 minutes.

Remove the cooked chicken from the broth and shred, discarding the skin and bones. Add the carrots and celery to the broth. Cook until the vegetables are tender. Turn up the heat and add the egg noodles. When the noodles are almost done, add the shredded chicken and frozen peas to the pot and let heat through.  Remove the bay leaves and cardamon pods.  Whisk in the cornstarch mixed with water to thicken the broth. Season with more salt and black pepper as desired.

Source: daliasdelights
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