It's All Delicious

Overall, I liked the soup.  I didn’t see where hearty came in.  I didn’t think the potato added anything plus I don’t like potatoes in soup when there are noodles.  It made a good chicken broth, but was time consuming.  Maybe even equal in time to making it from scratch. 

Having gone thought the whole process of making chicken broth their way, you end up with no extra broth to freeze and this was a bit pricy to make.  You buy ground chicken and pre made chicken stock to jump-start the process…since the whole point is not hassling with making chicken stock from carcasses.

I think the recipe (it called for 1 cup of egg noodles) could use more noodles and it took about 3 ½ hours to make.  I couldn’t figure how they got it from stove to table in 1 ½ unless you had everything prepared before and didn’t count that as part of your preparation.  But like I said in the beginning.  It was very tasty.

 Here's the link:

Hearty Chicken Noodle Soup from Cook’s Illustrated Magazine

 There are two reasons for not posting the recipe here.  The first, it is too too long.  The second, I think they would get angry.  You have to sign up for their website in order access their recipes and I don’t want to argue with someone who is bigger than me. 

But here's the gist of what you have to do.

First you make the stock; in a large pot or Dutch oven sauté ground chicken, add the usual medley of vegetables (onions, carrots, celery) add 1 quart of water and 2 quarts of chicken broth.

Add two chicken breasts with (bone in).  Poach breasts on a low simmer, about 30 minutes.  Transfer chicken breasts to plate, cool and then shred meat.  Cook stock for another 20 minutes on a gentle boil.  Strain the stock through a fine-mesh strainer.  Press on solids to extract as much liquid as possible. 

Now make the soup; return stock to a large pot/Dutch oven.  Add a cornstarch and water mixture and bring to a gentle boil.  Add more onion, carrots, celery, potato and cook for 15 minutes until the potato is tender.  Add noodles cook for 5 minutes more then finally add shredded chicken and parsley to soup, cook for another 2 minutes. 

And there you have it.