Zutaten für Beauchamp's Chicken Noodle Soup
- 8 cups chicken stock
- 8 ounces egg noodles
- 2 cups chopped carrots
- 1 medium onion, chopped
- 2 cups fresh spinach
- 1 cup frozen peas
- Peppercorns
- Allspice
- 1/4 teaspoon dried thyme
- Sage
- Summer Savory
- Coriander Seed
- Curry Powder
- 1 whole chicken (3 to 4 lbs)
- 2 celery ribs, chopped
- 2 teaspoons chicken bouillon granules (optional)
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
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Zubereitung von Beauchamp's Chicken Noodle Soup
- **Make Chicken Stock:** If you don't have leftover roasted chicken, roast a whole chicken (about 4 lbs) at 400°F (200°C) for 1.5-2 hours until cooked through. Remove meat from bones, reserving about 2 cups shredded chicken. Place carcass and bones in a large pot, cover with 8 cups of water, and simmer for at least 1 hour, or up to 3 hours for a richer stock. Strain stock through a fine-mesh sieve, discarding solids.
- **Cook Noodles:** Cook 8 ounces of egg noodles according to package directions. Rinse with cold water, drain, and set aside.
- **Sauté Aromatics:** In a large pot or Dutch oven, melt 2 tablespoons of fat skimmed from the chicken stock. Sauté 1 medium onion, chopped, until translucent (about 5 minutes).
- **Add Spices:** Add 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/4 teaspoon of dried thyme, and 1/4 teaspoon of dried rosemary to the pot. Cook for 1 minute, stirring constantly.
- **Simmer Vegetables:** Add 2 cups of chopped carrots and the sautéed onions to the chicken stock. Bring to a simmer and cook for 8 minutes.
- **Add Finishing Touches:** Stir in 1 cup of frozen peas and 2 cups of fresh spinach. Add the cooked noodles and simmer for another 2 minutes, or until heated through.
- **Serve:** Ladle soup into bowls, top with the reserved shredded chicken, and enjoy!
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
46g
Fat
8g
Carbs
12g
