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OUR DOYLESTOWN STORE
29 W State St., Doylestown PA
Phone: 215-348-4548 | Map
MON-FRI: 10:00am - 7:00pm
SAT: 9:00am - 6:00pm
SUN: 10:00am - 6:00pm
Started by the Community, Continued for the Community
29 W State Street, Doylestown PA | Map
Phone: 215-348-4548 | Parking Info
MON-FRI: 10:00am - 7:00pm | SAT: 9:00am - 6:00pm
| SUN: 10:00am - 6:00pm
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Homemade Chicken Noodle Soup



(The recipe originally appeared at griggstownfarm.com)

This version of the ultimate feel-good food, homemade Chicken Noodle Soup, is chock-full of seasonal vegetables like leeks, carrots, celery, and onions. Slowly cooking a whole chicken, fragrant herbs, and fresh vegetables in chicken broth rather than water imparts a rich flavor to this soup.

Chicken SoupIngredients

  • 1 (3 1/2-pound) Whole Chicken
  • 3 quart(s) Low-Sodium Chicken Broth
  • 6 Carrots, peeled
  • 4 stalk(s) Celery, ends trimmed
  • 3 medium Onions, peeled
  • 5 Black Peppercorns
  • 1 clove(s) Garlic, crushed
  • 10 sprig(s) Parsley
  • 2 sprig(s) Thyme
  • 1 Bay Leaf
  • 2 tablespoon(s) Unsalted Butter
  • 4 Leeks, tops and root ends removed
  • 1 teaspoon(s) Salt
  • 1 teaspoon(s) Fresh-Ground Pepper
  • 3 cup(s) (5 ounces) Medium Egg Noodles

  

Directions

For the stock:

  • Stock can be purchased at the Griggstown Farm Market if you want to take a shortcut!
  • Place the chicken and chicken broth in a large stockpot and set it over medium heat.
  • Roughly chop 2 carrots, 2 celery ribs, and 1 onion and add to the broth.
  • Add the peppercorns, garlic, 2 sprigs of parsley, thyme, bay leaf, and enough water to just cover the chicken.
  • Bring the broth to a boil, reduce heat to a simmer, and cook until the chicken is very tender — about 1 1/4 hours — skimming the surface periodically.
  • Remove the chicken and place in a large bowl.
  • Strain the broth through a very fine sieve into a large, clean bowl or stockpot.
  • Remove the vegetables. 

Soup Directions:

  • Skim any fat off the top of the strained broth and discard.
  • Slice the remaining carrots, celery, onions, and leeks into 1/4-inch-thick pieces and set aside.
  • Remove and discard the skin and bones from the chicken, cut meat into 1/2-inch pieces, and set aside.
  • Chop the remaining parsley leaves and set aside.
  • Melt the butter in a large Dutch oven over medium heat.
  • Add the vegetables and cook until the onions are translucent — about 7 minutes.
  • Add the chicken, the reserved broth, salt, and pepper.
  • Simmer the soup until the vegetables are tender — about 1 hour.
  • Stir in the egg noodles and parsley and cook until the noodles are tender — about 10 more minutes.

Serve hot.


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