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Chicken noodle soup

Fortifying the broth and cooking the meat

Tip: The finished cuts you add to the soup before serving need to be nice and even, so save the trimmings from preparing your even cuts for finishing the soup and use them to fortify your soup.

ingredients for chicken
                                     noodle soup stock Servings: 4
¼ yellow onion
½ carrot
½ celery stalk
½ parsnips
½ turnip
2 qt. chicken stock
2 stalks thyme
chicken backbone
chicken wings
1 chicken leg and thigh

 

Add all the items to a pot. Gently simmer for 1½ hours while removing any scum that rises to the surface.

Take the leg, thigh and wings out of the pot and set aside. Strain the broth into a new pot. Pick the meat off of the leg, thigh and wings and set aside.

 

Finishing the soup

¼ yellow onion
½ carrot
½ celery stalk
½ parsnip
½ turnip
2 qt. chicken stock (from the fortifying step)
¾ c. noodles of choice

Cut all of the vegetables into ½-inch cubes.

Add all of the vegetables, noodles and the reserverd meat to the broth you created in the previous step and simmer until the vegetables are tender. Season with salt and pepper and serve.

 
 
 
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