Chicken Noodle Soup

The ultimate in comfort, chicken noodle soup is claimed to be penicillin by at least four ethic groups that i know of. Normally, chicken soup contains a large amount of onions, for both flavor and the golden color the onion skins add to the broth. We have left out the onion, but included all of the other ingredients necessary for good chicken soup. This soup calls for wide noodles, but cooked rice, barley, indeed any cooked grain, pasta, or dumpling is wonderful in this soup. For added fiber, try using whole-wheat pasta instead of regular noodles.

  • 1 3/4 pound chicken, cut into pieces
  • 3 quarts water
  • 2 cup 2-inch carrot pieces
  • 1 cup 2-inch parsnip pieces
  • 1 cup 2-inch turnip pieces
  • 1 cup chopped celery
  • 1 cup diced celery
  • 1 cup parsley sprigs
  • 1/4 cup fresh dill, uncut
  • Salt to taste
  • 1 bay leaf
  • 8 ounces dry extra-wide noodles
  • 2 medium carrots, peeled and cut into 1/4-inch rounds.

  1. Combine chicken and water in a large pot; bring to a boil. Cook for 10 minutes and skim the foam or scum from the surface.
  2. Add remaining ingredients, except noodles and carrot rounds, and bring to a boil again. Reduce heat to a low boil, cover, and cook the soup for 1 1/2 hours, adding more water as needed
  3. Remove the soup from the heat and strain, removing the chicken and discarding the remaining ingredients.
  4. Allow the chicken to cook and remove meat, discarding the skin and bones. Cut the chicken into1/2 inch pieces and add the strained broth. Cool the soup and chill, covered overnight.
  5. Remove the chilled, hardened fat from the soup and discard. Bring the soup to a boil over high heat, adding the noodles, carrot rounds, and salt to taste. Reduce heat, and simmer 10 -15 minutes until the carrots are tender, adding more liquid if the soup is too condensed. Serve hot.

Make 8 servings.

Source:Eating for acid reflux by jill sklar and annabel cohen