Lunch: Paula Deen Cuts the Fat Down-Home Chicken Noodle Soup

Ingredients

1 tablespoon olive oil
1 large onion, coursely chopped
4 carrots, thinly sliced
4 celery stalks, thinly sliced
2 garlic cloves, smashed and peeled
1 whole chicken, 3 1/2 to 4 pounds, rinsed and patted dry, cut into 8 pieces, and skin removed
1 tablespoon salt, plus more to taste
4 fresh thyme sprigs
1 bay leaf
freshly ground black pepper, to taste
8 ounces whole wheat egg noodles
chopped fresh dill, for serving

Instructions

In a large pot, heat the oil over medium heat. Add the onion, half the carrots, half the celery, and the garlic. Cook until lightly browned and tender, about 10 minutes. Add the chicken, 8 cups water, salt, thyme, bay leaf, and pepper to taste. Simmer gently, skimming off any foam that rises to the top of the pot, until the chicken is cooked through, about 1 hour.
Strain the soup into a large bowl. Discard the vegetables and set the chicken aside to cool. When the chicken is cool enough to handle, pick the meat off the bones, discarding the bones.
Return the strained liquid to the pot and bring to a boil over high heat. Add the remaining carrots and celery. Simmer over medium heat until the vegetables are almost tender, about 5 minutes. Stir in the noodles and cook the noodles according to the package directions. Stir in the shredded chicken in the last 2 minutes of cooking time. Season to taste with salt and pepper, ladle into bowls, and garnish with dill.

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