Thursday, September 2, 2010

America's Test Kitchen Hearty Chicken noodle Soup

2 lb Chicken, Breast

2 medium Yellow Onion

2 cup Carrots

3 large stalk Raw Celery

8 cups Organic Free Range Chicken Broth - Low Sodium

2 tsp Kosher Salt

1 lb. egg noodles cooked according to package directions

1 lb Ground Chicken

3 tbsp potato starch

1 1/2 C Potato, Red

4 C Chard, Swiss

1/2 tbsp Parsley, Dried

1/2 tsp Spices, Whole Black Pepper

1/2 tbsp Pure Canola Oil

2 Spices, Whole Bay Leaves

In a stock pot, add 1/2 Tbs. canola oil and heat over medium-high heat till oil is shimmering. Once shimmering, add 1/2 lb. ground chicken, 1/2 stalk of celery (chopped), 1/2 yellow onion (chopped), 1/2 cup chopped carrot. Cook 5-10 minutes until chicken is no longer pink and vegetables are soft.

2. Add 1 quart of low-sodium chicken broth, 2 cups of water, 2 dried bay leaves, 1 tsp. kosher salt and 2 bone-in, split chicken breast WITH THE SKIN ON (don't worry, you'll remove it before consuming). Cover and slowly simmer for 30 minutes.

3. Remove poached chicken breasts and set aside to cool.

4. Simmer stock uncovered for 20 more minutes.

5. Strain liquid through a fine mesh sieve. Press on solids in the sieve to extract additional, highly-flavored liquids. Add strained broth back to the pot. Let the broth settle for at least 5 minutes.

6. Meanwhile, slice the remaining  yellow onion.

7. Skim any big pools of fat from the broth and discard. Then bring liquid back to a simmer.

8. Add a slurry of Tbs. potato starch and 1/8 cup water to the broth. Simmer 1-2 minutes.

9. Add rib celery (chopped), cup carrot (chopped), cup red potato (chopped, with skin on), and the already sliced  onion. Poach 10-15 minutes.

10. Meanwhile, remove skin and bones from chicken breasts. Discard bones and skin. Shred the chicken breasts into sizable, but bite-size pieces. Add chicken back to the soup.

11. After tearing 3 cups of Swiss chard leaves into 1-inch pieces, add to soup. The Swiss chard is optional, but highly recommended! Also add 1/2 Tbs. dried parsley and 1/2 tsp. ground black pepper. Simmer 1-2 minutes

12. Serve with egg noodles.

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