Recipe of the Day

Netgrocer.com

Chunky Chicken Vegetable Soup

Tip Of The Day

Hop to it! Looking for quick and easy recipes for upcoming Easter celebrations? We’ve got everything from fun recipes and inspiration to simple how-tos and tips to give you more time with family and less time in the kitchen! Check out our adorable Easter treats and delicious fool proof brunch sides at https://www.pillsbury.com/holidays-celebrations/easter. Pick your favorites and get the ingredients delivered right to your door!

View Full Shopping List
Print |  Email To Friend |  Add to Recipe Box

Chicken Noodle Soup

Servings: 8

Ingredients

  1 3-pound chicken, liver discarded

  2 1/2 quart cold water

  4 carrots, peeled and cut into bite-sized pieces

  2 onions, peeled

  2 celery stalks with leaves, cut into 4 pieces

  6 cloves garlic, peeled

  2 fresh thyme sprigs (or 1/2 teaspoon dried thyme)

  1 1/2 tsp Kosher salt

  1 tsp whole black peppercorns

  Soup:

  1 cup small pasta, cooked

  1 cup frozen peas, thawed

  2 Tbs fresh dill, chopped

  2 Tbs fresh parsley, chopped

  1/8 tsp salt

  1/8 tsp pepper

Select All

Add Items to List

Directions

To prepare broth:Place chicken (except liver), giblets and neck with all remaining broth ingredients into large pot; cover. Over high heat, bring to boil. Reduce heat to low; skim surface of broth to remove foam. Let simmer for 1-1/2 hours, skimming occasionally, and turning chicken. Add more water if necessary to keep chicken submerged. Remove chicken with tongs and cool. Strain broth through a fine sieve. Discard celery, herbs and spices. (Also, discard giblets and neck if used in broth.) Reserve onions and carrots. Remove any excess fat from top of broth with spoon. Pull chicken meat from bones and discard skin and bones. Dice chicken and reserve. Quarter cooked onions if desired.

To prepare soup: In large soup pot over high heat, return strained chicken broth and bring to rolling boil. Add reserved onions and carrots. Reduce heat to low; stir in reserved chicken meat, pasta and frozen peas, cooking until warm. Season with salt and pepper. Ladle soup into bowls and top each with dill and parsley.