Chicken Noodle Soup Ina Gartens Recipes
I made this out of my Barefoot Contessa cookbook yesterday, with just a few changes. I'm offering it here as written, since Ina knows best :) The changes I made were using Turkey carcus for the broth and picking off the turkey meat to add back to the soup. I also added 2 sliced green onions and cooked the veggies longer so they'd be soft. I don't like my veggies crunchy in soup. Delicious and flavorful; you won't be disappointed!
Recipe From food.com
Provided by Barenakedchef
Categories Clear Soup
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
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CHICKEN SOUP RECIPE | INA GARTEN | FOOD NETWORK
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Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16- to 20-quart stockpot. Add 7 quarts …
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Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16- to 20-quart stockpot. Add 7 quarts …
5/5 (68)
Steps 4
Difficulty Easy
Total Time 1 hr 35 mins
- Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 1 hour. Remove 2 of the chickens and allow to cool slightly. Remove the breast meat from both chickens and set aside. Return the remaining chicken and carcasses to the pot and continue simmering, uncovered, for 3 more hours. Strain the entire contents of the pot through a colander and chill. Remove the surface fat, then reheat the stock as follows, or pack in containers and freeze.
- To serve the soup, return the stock to the pot and reheat, adding the diced carrots, celery, dill, and parsley. Shred the reserved chicken breast meat into large pieces and add to the stock. Simmer over low heat for 5 minutes to cook the vegetables and reheat the chicken. Season, to taste, and serve as is, or ladle each serving over 2 warm Matzo Balls.
- Whisk together the egg yolks, chicken stock, chicken fat, parsley, and salt. Stir in the matzo meal. In the bowl of an electric mixer with a whisk attachment, whip the egg whites with a pinch of salt until they are stiff. Whisk them into the matzo mixture until it is smooth. Refrigerate for at least 15 minutes, or until the mixture is thick.
- Form balls the size of golf balls by shaping them with 2 spoons, rolling them with your hands, or scooping them with a small ice cream scoop. Drop them into simmering chicken stock and cook for 30 minutes, or until fully cooked and puffed, turning once. Remove and serve hot in chicken soup.
INA GARTEN'S CHICKEN SOUP RECIPE REVIEW | KITCHN
From thekitchn.com
And, fair warning, it makes a lot. You’ll place 3 whole chickens, onions, carrots, celery stalks, parsnips, garlic, and a bunch of fresh parsley, thyme, and dill, in a 16- to 20-quart stockpot. You’ll add 7 quarts of water, …
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And, fair warning, it makes a lot. You’ll place 3 whole chickens, onions, carrots, celery stalks, parsnips, garlic, and a bunch of fresh parsley, thyme, and dill, in a 16- to 20-quart stockpot. You’ll add 7 quarts of water, …
See details
CHICKEN AND STARS SOUP RECIPE | MOLLY YEH | FOOD NETWORK
From foodnetwork.com
While the stock simmers, make the noodle stars: In a medium bowl, whisk together the flour, salt and nutmeg, add the eggs and water and mix to form a dough. Knead for 5 to 7 minutes, until …
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While the stock simmers, make the noodle stars: In a medium bowl, whisk together the flour, salt and nutmeg, add the eggs and water and mix to form a dough. Knead for 5 to 7 minutes, until …
Author Molly Yeh
Steps 5
Difficulty Intermediate
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CHICKEN NOODLE SOUP (INA GARTEN'S RECIPE) RECIPE - FOOD NEWS
From foodnewsnews.com
Step 1 Heat the soup, milk, cheese, chicken and noodles in a 4-quart saucepan over medium heat until the mixture is hot, stirring occasionally. Dice the onion and mince the garlic. Add the …
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Step 1 Heat the soup, milk, cheese, chicken and noodles in a 4-quart saucepan over medium heat until the mixture is hot, stirring occasionally. Dice the onion and mince the garlic. Add the …
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INA GARTEN'S CHICKEN NOODLE SOUP | BAREFOOT CONTESSA
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Ina uses her own rich homemade stock to make a hearty Chicken Noodle Soup!Subscribe to #discoveryplus to stream more of #BarefootContessa: http://discoverypl...
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Ina uses her own rich homemade stock to make a hearty Chicken Noodle Soup!Subscribe to #discoveryplus to stream more of #BarefootContessa: http://discoverypl...
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Mexican Chicken Soup. Preheat the oven to 350 degrees. Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 …
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Mexican Chicken Soup. Preheat the oven to 350 degrees. Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 …
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I'm offering it here as written, since Ina knows best :) The. Jan 23, 2018 - I made this out of my Barefoot Contessa cookbook yesterday, with just a few changes. I'm offering it here as written, …
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Bring the chicken stock to a simmer in a large pot and add the celery, carrots, and noodles. Simmer uncovered for about 10 minutes, until the noodles are cooked. Add the cooked …
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Bring the chicken stock to a simmer in a large pot and add the celery, carrots, and noodles. Simmer uncovered for about 10 minutes, until the noodles are cooked. Add the cooked …
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Preheat the oven to 350 degrees. Place the chicken breast on a sheet pan and rub the skin with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until cooked …
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To make the inventory, Garten places three 5-pound roasting chickens in a 16- to 20-quart stockpot with onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, …
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Chicken Noodle Soup RECIPE COURTESY OF INA GARTEN Level: Easy Total: 13 hr 20 min Prep: 30 min Inactive: 8 hr Cook: 4 hr 50 min Yield: 6 servings. Ingredients. 1 …
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Chicken Noodle Soup RECIPE COURTESY OF INA GARTEN Level: Easy Total: 13 hr 20 min Prep: 30 min Inactive: 8 hr Cook: 4 hr 50 min Yield: 6 servings. Ingredients. 1 …
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I'm offering it here as written, since Ina knows best :) The. Jan 31, 2016 - I made this out of my Barefoot Contessa cookbook yesterday, with just a few changes. I'm offering it here as written, …
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To make the stock, Garten places three 5-pound roasting chickens in a 16- to 20-quart stockpot with onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, whole …
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