Soups

CHICKEN NOODLE SOUP (NEW YORK PENICILLIN)

66

This recipe is adapted from the well-known New York Cookbook and we think it’s one of the best around for a basic, but super-flavorful chicken noodle soup. In fact, this recipe is really all about a rich and flavorful stock and less about the noodles which are often the highlight in many other chicken noodle soups. As Molly O’Neill states in the original recipe, “The soup’s curative powers are released only when the vegetables are mashed together in the bowl…Use a fork for mashing. Use a big s

8
4 quarts cold water
1 fryer chicken 4-5 pounds quartered
2 chicken feet, or 4 chicken wings or 1 turkey wing
1 clove of garlic peeled and bruised
1 onion peeled and cut in half
2–3 carrots peeled and cut into 1 inch pieces (about one cup)
2 celery ribs tops and all cut into 1 inch pieces (about one cup)
½ bunch fresh flat leaf parsley tied with a string
1 bay leaf
1 ½ teaspoon salt
½ teaspoon whole black peppercorns
1 package thin egg noodles, or noodles of your choice
Put all ingredients into a large stock pot, except the noodles, and slowly bring to a boil. Reduce heat and simmer for four hours, skimming often. Strain the stock from the solids and discard the onion,...
See the full directions on my site
Nutritions

Calories
159

Sodium
511mg
21% DV

Fat
21g
32% DV

Protein
11g
23% DV

Carbs
22g
7% DV

Fiber
8g
33% DV