Categories: Chicken, Soup, Winter

Ingredients

• 1 whole chicken (4-5 lb)
• Cold water to cover (about 3 quarts)
• 2 medium onions, unpeeled but loose skins removed
• 2 medium carrots, scrubbed and halved
• 2 stalks celery, scrubbed and halved
• 10 to 12 black peppercorns
• 1 or 2 teaspoons kosher salt
• 1 heaping teaspoon chicken base (good quality)
• 3 bay leaves
• Parsley, several fresh sprigs
• 1 to 2 tablespoons olive oil
• 1 1/2 to 2 cups chopped onions
• 2 stalks celery, chopped
• 2 carrots, peeled and sliced in rounds
• 1 (32-ounce) box or 2 (15 1/2-ounce) cans good-quality chicken broth, optional
• 1 quart stewed tomatoes or 2 (14 1/2-ounce) cans stewed tomatoes
• 2 cups egg noodles, broken (fine, extra-broad or home style)
• 1/2 teaspoon ground pepper
• 1 teaspoon kosher salt
• 1/2 teaspoon cayenne pepper
• 1 1/2 cups frozen peas
• 1 1/2 cups frozen green beans
• 1 to 2 tablespoons basil pesto

Directions

1. STOCK:

2. Place chicken in large pot and cover with cold water. Bring to a boil, reduce heat, simmer uncovered for 30 minutes.

3. Add onions, carrots, celery, black peppercorns, salt, chicken base, bay leaves and fresh parsley and gently simmer (partially covered) for 2 hours.

4. Strain the stock, reserving meat but discarding vegetables. When the chicken is cool enough to handle, remove the skin, and shred into bite-sized pieces. Cool stock uncovered, then refrigerate covered. Remove fat before using. Refrigerate stock and chicken in airtight containers for up to 2 days.

5. SOUP:In large, sturdy stockpot, on medium-high heat, saute onions, carrots and celery in 1 or 2 tablespoons olive oil until softened, about 8 to 10 minutes.

6. Add chicken stock (reserved and canned) and stewed tomatoes, bring mixture to a boil.

7. Add egg noodles, ground pepper, kosher salt, cayenne pepper. Reduce heat, simmer until noodles are almost tender.

8. Add frozen peas, frozen green beans, shredded chicken meat, basil pesto. Simmer until vegetables tender and flavors meld, about 10 to 15 minutes. Serves 10 to 12

9. Nutrition information per serving: 314 calories, 8 grams fat, 29 grams protein, 31 grams carbohydrate, 5 grams fiber, 83 milligrams cholesterol, 743 milligrams sodium

Email to a friend | Print this recipe | Back