Creamy Chicken Noodle Soup.
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Ingredients requirements - Creamy Chicken Noodle Soup:
- Provide - FOR SOUP STOCK.
- Give 1 for 3 to 4 pound whole chicken.
- Need 2 medium of onions, cut in fourths.
- Require 3 lb of chicken wings.
- Provide 2 carrots, cut in 2 inch pieces.
- You need 2 of celery stalks cut in 2 inch pieces.
- Prepare 6 for whole peeled garlic cloves.
- Require 6 for ounce chunk of romamo cheese, cut in half.
- Require 1 tsp dry rosemary.
- Require 1 tsp dryed thyme.
- You need 1/4 tsp poultry seasoning.
- Need 1 of bay leaf.
- You need 10 whole peppercorns or 1/2 teaoon lack pepper.
- Prepare 1/4 cup of dry white wine.
- Provide 8 for to 10 cups no or low sodium chicken broth.
- Give of olive oil for roasting pan..
- Need FINISHED SOUP.
- Give 2 for boneless skinless chicken breasts marinated 4 to 8 hours in my white marinade, recipe attached.
- Prepare 10 of slices pepperoni.
- Give 2 for carrots, sliced.
- Require 2 for celery stalks, cut in 2 inch pieces.
- Give 1 large onion, chopped.
- Provide 6 - stalks bok Choy with some tender green leaves, cut into 1 inch pieces.
- Need 1/4 cup - heavy cream.
- Require 1 tsp of hot sauce, such as Franks brand.
- Give 3 oz dry medium egg noodles, cooked and drained.
- Require of GARNISH SOUP.
- Prepare 2 tbsp romano or parmesan cheese, gratec.
- Need 3 - sliced green onions.
- Prepare for salt, pepper and hot sauce. Taste to adjust these seasonings.
Creamy Chicken Noodle Soup making:
- MAKE CHICKEN STOCK.
- Preheat oven to 450. Grease a large oven proof skillet or roasting pan with olive oil. Place whole chicken and chicken wings in pan..
- Roast about 30 minutes until.browned.
- Remove chicken to a large stockpot. Add wine to roasting pan and bring to a boil, scrapping up.any bits and boil.until.just a couple of tablespoons are left.pour into stockpot with chicken...
- To stockpot add vegetables, romano cheese and seasonings.
- Add chicken broth to cover. Simmer 3 to 3 1/2 hours skimming off any foam.that comes to the top for the first 30 minutes.
- Strain stock into clean pan, discard solids and chill.stock overnight.
- Stock will form a fat layer on surface, lift it off and discard ( or use to fry potatoes! ).
- Bring stock to a simmer, add cream and finish soup..
- TO FINISH SOUP.
- In a large saucepan render fat from pepperoni, remove pepperoni and either eat it! Or save to crumble in soup at the end..
- Remove chicken breasts from white marinade and pat dry https://cookpad.com/us/recipes/347418-white-marinade-and-barbeque-sauce-for-meat-and-seafood.
- Into oil from.pepperoni, brown and cook chicken breasts about 4 minutes a side until cooked through..
- Remove to a plate to rest 10 minutes then cut into bite size pieces.
- Into pot chicken was cooked in add all finished soup vegetables, add water or chicken broth just to cover and cook until vegetables are tender, about 20 minutes.
- Strain any liquid from vegetables and add vegetables to simmering stock. Add chicken pieces, cooked egg noodles.and heat through..
- Add final 2 tablespoons romano cheese, green onions and taste for seasoning, adding salt,.pepper or hot sauce if needed.
- NOTE,This soup can be made without the cream for a more classic chicken noodle soup.
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