Hearty Chicken Noodle Soup
Active: 35 min
Total: 1 hr 10 min
Serves:10
Makes: 4 quarts
4 oz medium egg noodles (1/3 of a 12-oz package)
1/4 small bunch fresh dill, plus more for serving
4 bone-in chicken breast halves (about 3 lb total)
6 carrots, sliced 1/4 in. thick
4 celery stalks, sliced 1/4 in. thick
2 medium onions, quartered and sliced crosswise 1/4 in. thick
10 cups low-sodium chicken broth or water
Kosher salt and pepper
1. Cook the noodles according to package directions.
2. Meanwhile, tie the dill together with a piece of kitchen twine or thread and place in a large pot along with the chicken, carrots, celery and onions. Add enough broth to cover (adding water if the broth isn't enough); bring to a boil. Reduce heat, add 1 1/2 tsp salt and 1/2 tsp pepper, and simmer until the chicken is cooked through, 20 to 25 minutes.
3. Discard the dill. Transfer the chicken to a bowl and, when cool enough to handle, shred the meat, discarding the skin and bones. Stir the chicken and noodles into the soup. Sprinkle with chopped dill before serving, if desired.
How to bring it:: Ladle the soup into jars or storage containers and stick a label on the front. The soup can be refrigerated up to 3 days.
Woman's Day, March 2011, p. 148.
