{"id":96,"date":"2021-04-26T08:16:44","date_gmt":"2021-04-26T08:16:44","guid":{"rendered":"https:\/\/recipes.fredweston.net\/?p=96"},"modified":"2021-04-26T08:16:44","modified_gmt":"2021-04-26T08:16:44","slug":"chicken-noodle-soup","status":"publish","type":"post","link":"https:\/\/recipes.fredweston.net\/index.php\/2021\/04\/26\/chicken-noodle-soup\/","title":{"rendered":"Chicken Noodle Soup"},"content":{"rendered":"<h6>Recipe From: <a href=\"https:\/\/www.foodnetwork.com\/recipes\/tyler-florence\/chicken-noodle-soup-recipe0-1941332\">Tyler Florence &#8211; Food Network<\/a><\/h6>\n<p><img loading=\"lazy\" class=\"alignnone size-full wp-image-97\" src=\"https:\/\/recipes.fredweston.net\/wp-content\/uploads\/2021\/04\/Chicken-Noodle.png\" alt=\"\" width=\"186\" height=\"207\" \/><\/p>\n<pre>Total Cook time: 2 hours 20 minutes<\/pre>\n<h2><span style=\"text-decoration: underline;\">Ingredients<\/span><\/h2>\n<h3><strong>Chicken Stock<\/strong><\/h3>\n<ul>\n<li>1 Whole Free-Range Chicken (3 \u00bd Pounds), rinsed, giblets discarded<\/li>\n<li>2 Carrots, Cut in Large Chunks<\/li>\n<li>3 Celery Stalks, Cut in Large Chunks<\/li>\n<li>2 Large White Onions, Quartered<\/li>\n<li>1 Head of Garlic, Halved<\/li>\n<li>1 Turnip, Halved<\/li>\n<li>\u00bc Bunch Fresh Thyme<\/li>\n<li>2 Bay Leaves<\/li>\n<li>1 Tsp Whole Black Peppercorns<\/li>\n<li>3 Quarts Cold Water to cover or<\/li>\n<li>Optional:\u00a0 3 Quarters Chicken Stock<\/li>\n<\/ul>\n<h3><strong>Chicken Soup<\/strong><\/h3>\n<ul>\n<li>2 Tbsp Extra-Virgin Olive Oil<\/li>\n<li>1 Medium Onion, Chopped<\/li>\n<li>3 Garlic Cloves, Minced<\/li>\n<li>2 Medium Carrots, Cut Diagonally into \u00bd-inch Slices<\/li>\n<li>2 Celery Ribs, Halved Lengthwise, Cut \u00bd-inch Slices<\/li>\n<li>4 Fresh Thyme Sprigs<\/li>\n<li>1 Bay Leaf<\/li>\n<li>2 Quarters Chicken Stock<\/li>\n<li>8 Oz Dried Wide Egg Noodles<\/li>\n<li>1 \u00bd Cups Shredded Cooked Chicken<\/li>\n<li>Kosher Salt and Freshly Ground Black Pepper<\/li>\n<li>1 Handful Fresh Flat-Leaf Parsley, Finely Chopped<\/li>\n<\/ul>\n<h2><span style=\"text-decoration: underline;\">Directions<\/span><\/h2>\n<h3><strong>Chicken Stock<\/strong><\/h3>\n<ol>\n<li>Place the chicken and vegetables in a large stock pot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak.\u00a0 Toss in the thyme, bay leaves, and peppercorns, and allow to slowly come to a boil.<\/li>\n<li>Lower the heat to medium-low and gently simmer for 1 to 1 \u00bd hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.<\/li>\n<li>Carefully remove the chicken to a cutting board. When it\u2019s cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.<\/li>\n<li>Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot into a sink full of ice water and stir to cool down the stock.\u00a0 Cover and refrigerate for up to one week or freeze.<\/li>\n<\/ol>\n<h3><strong>Chicken Soup<\/strong><\/h3>\n<ol>\n<li>Place soup pot over medium heat and coat with oil. Add the onion, garlic, carrots, celery, thyme and bay leaf.\u00a0 Cook and stir for about 6 minutes, until vegetables are softened but not browned.<\/li>\n<li>Pour the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender.\u00a0 Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper.<\/li>\n<li>Sprinkle with chopped parsley before serving.<\/li>\n<\/ol>\n<h5>Notes:\u00a0For the Chicken stock I use the boxed Chicken Stock instead of water.<\/h5>\n","protected":false},"excerpt":{"rendered":"<p>Recipe From: Tyler Florence &#8211; Food Network Total Cook time: 2 hours 20 minutes Ingredients Chicken Stock 1 Whole Free-Range Chicken (3 \u00bd Pounds), rinsed, giblets discarded 2 Carrots, Cut in Large Chunks 3 Celery Stalks, Cut in Large Chunks 2 Large White Onions, Quartered 1 Head of Garlic, Halved 1 Turnip, Halved \u00bc Bunch &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/recipes.fredweston.net\/index.php\/2021\/04\/26\/chicken-noodle-soup\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Chicken Noodle Soup&#8221;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"categories":[2],"tags":[],"_links":{"self":[{"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/posts\/96"}],"collection":[{"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/comments?post=96"}],"version-history":[{"count":1,"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/posts\/96\/revisions"}],"predecessor-version":[{"id":98,"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/posts\/96\/revisions\/98"}],"wp:attachment":[{"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/media?parent=96"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/categories?post=96"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/tags?post=96"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}