This homemade chicken noodle soup is the ultimate comfort food, featuring a rich, clear broth made from slow-simmering chicken backs and gizzards. The stock is infused with aromatic onions, leeks, and carrots before being combined with tender shredded chicken and thinly sliced gizzards. Freshly chopped vegetables like peas and green beans add vibrant color and texture, while soft egg noodles soak up the savory flavors. Perfect for chilly evenings or when you need a hearty, soothing meal, this recipe brings a warm, home-cooked feel to your table. It&# 226;ÂÂs simple to prepare using basic pantry staples, making it a reliable favorite for family dinners or leftover lunches.
Chicken & Noodle Soup With Vegetables
Description
This homemade chicken noodle soup is the ultimate comfort food, featuring a rich, clear broth made from slow-simmering chicken backs and gizzards. The stock is infused with aromatic onions, leeks, and carrots before being combined with tender shredded chicken and thinly sliced gizzards. Freshly chopped vegetables like peas and green beans add vibrant color and texture, while soft egg noodles soak up the savory flavors. Perfect for chilly evenings or when you need a hearty, soothing meal, this recipe brings a warm, home-cooked feel to your table. It&# 226;ÂÂs simple to prepare using basic pantry staples, making it a reliable favorite for family dinners or leftover lunches.Ingredients
Directions
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Place the chicken backs, legs, thighs, and gizzards in a heavy 6-quart kettle or stockpot.
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Add 3 quarts of cold water, the onion stuck with cloves, the leek, the carrot, 1 tablespoon salt, and 10 peppercorns.
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Bring the mixture to a boil over high heat, then skim off any foam or scum that rises to the surface.
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Reduce the heat to low, cover partially, and simmer gently for 2 hours to extract maximum flavor from the bones and gizzards.
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Remove the pot from heat and let the chicken cool slightly until it can be handled.
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Remove the chicken pieces from the broth. Reserve the broth and discard the aromatics (onion, leek, carrot).
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Skim excess fat from the surface of the broth. For a clearer broth, chill it in the refrigerator until the fat solidifies, then remove it easily.
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Shred the meat from the legs and thighs into small pieces. Thinly slice the cooked gizzards.
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Return the defatted broth to the clean kettle. Bring to a simmer.
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Add the shredded chicken, sliced gizzards, 1/2 cup finely chopped onion, 1/2 cup finely diced carrots, and 1/2 cup finely cut green beans.
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Simmer until the vegetables are tender-crisp, about 10-15 minutes.
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Add 4 oz of egg noodles and 1 cup of frozen or fresh peas.
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Cook for 5 to 9 minutes, or until the noodles are tender and the peas are heated through.
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Taste and adjust seasoning with additional salt and pepper if needed.
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Ladle the hot soup into bowls and garnish with freshly chopped parsley before serving.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 1136.3kcal
- % Daily Value *
- Total Fat 55.3g86%
- Saturated Fat 15.1g76%
- Cholesterol 416.1mg139%
- Sodium 413.2mg18%
- Total Carbohydrate 6.0g2%
- Dietary Fiber 1.1g5%
- Sugars 2.4g
- Protein 128.8g258%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
