How To Make Chicken Noodle Soup With Chicken Chips | Rachael Ray

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner; chicken thighs are more affordable.

noodles

🥗Healthier: whole grain noodles

💰Cheaper: egg noodles

Whole grain noodles offer more fiber; egg noodles are often cheaper.

Remove skin and bones from rotisserie chicken or poach your own chicken using a 3.5-4 pound chicken.

Add aromatics: 2 slices lemon, fresh bay leaves, parsley stems, 1/2 leek, 2 carrots, 1 parsnip, 1 onion, celery, sage, and thyme into a pot.

Add kosher salt and water, then bring to a boil.

Lower heat to a gentle low boil and cook chicken for about 1 hour to 1 hour and 15 minutes.

Turn off the heat, cover the pot, and let the chicken stand for another hour.

Remove the chicken and let it cool, then pull the meat off the bones.

Strain the homemade chicken stock or use 2 quarts of store-bought chicken broth.

Bring water to a boil in a 5 or 6 quart pot for cooking egg noodles.

Add 12 ounces of egg noodles to the boiling water and cook until underdone by about 1 minute from package directions.

In a soup pot, add 2 turns of olive oil, then add the carrots, parsnip, parsley root, onion, celery, and leek.

Season with a little salt and cook over medium heat until vegetables sweat and start to get tender.

Add homemade or store-bought chicken stock to the pot with the vegetables.

Once noodles are done, add a little butter and herbs (dill and parsley) to the noodles, keeping them separate from the soup to maintain texture.

Squeeze the juice of the lemon cut side up into the soup to finish.

Ladle soup over buttered noodles in a bowl and top with chicken chips.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens