Chicken Noodle Soup With Parmigiano Reggiano Broth Recipes

CHICKEN NOODLE SOUP

Steps:

• For the soup:
• Set a large stock pot over medium heat. Add olive oil, half the garlic, carrot, onion, celery, bay leaf, and thyme and gently saute until fragrant, about 5 to 7 minutes. Pour in chicken broth, add parsley stems, black peppercorns and salt, to taste. Bring to a boil then reduce heat to simmer while you work on meatballs and tortellini.
• For the meatballs:
• Caramelize the diced onion in a saute pan with a little olive oil over medium heat. Add the sausage, egg, onion, thyme, parsley, and cheese to the bowl of a food processor and pulse until they all come together. Season with salt and pepper. Heat a skillet with a few tablespoons of olive oil until just smoking. Use a small ice cream scoop to drop meatballs onto skillet. Cook, turning, until golden brown.
• Drop tortellini straight from freezer into soup. Cook until they float. Once meatballs are browned, add to pot of chicken broth. Bring to a simmer and cook for 2 or 3 minutes. Give soup a final seasoning and serve in shallow bowls with a small shower of Parmesan, olive oil, and parsley.

CHICKEN NOODLE SOUP WITH PARMIGIANO REGGIANO BROTH

Steps:

• In a large pot, combine chicken, cheese rinds, garlic and 14 cups water.
• Place over medium heat and bring just to a simmer.
• Lower heat and cook at a bare simmer, uncovered, until chicken is cooked through, about 40 minutes; use a large spoon to lift off and discard any foam and excess oil that forms on the surface of the broth during cooking.
• Remove chicken from broth with tongs and allow to cool.
• Strain broth and discard solids.
• Return broth to the pot.
• Add carrots and celery, and continue to simmer over medium-low heat.
• When chicken is cool enough to handle, pull off meat and shred it with your fingers or 2 forks; discard bones and skin.
• Place chicken in the pot along with noodles and salt.
• Cook until noodles and vegetables are tender, about 15 minutes.
• Drizzle a little oil and sprinkle a little grated cheese into each serving bowl.
• Ladle in hot soup and serve.

PARMESAN CHICKEN NOODLE SOUP

Steps:

• Heat the oil in a large saucepan over medium heat. Add the fennel, carrot, onion, garlic, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender, about 8 minutes.
• Add the broth and bring to a boil. Reduce the heat to a simmer and stir in the pasta. Cook until the pasta is just tender, about 7 minutes.
• Add the chicken and simmer until heated through. Remove from the heat and stir in the Parmesan and parsley. Season with additional salt and pepper and sprinkle with more Parmesan.

CHICKEN PARMESAN SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Add onion; cook and stir until tender, about 6 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in tomato paste and red pepper flakes.
• Pour chicken broth and diced tomatoes into the pot. Bring soup to a simmer. Add pasta; cook until tender yet firm to the bite, 6 to 8 minutes. Stir in chicken; simmer until heated through, about 5 minutes.
• Mix mozzarella cheese and Parmesan cheese into the soup before serving. Season with salt and pepper.

CHICKEN NOODLE SOUP

Steps:

• Bring a large pot of salted water to a boil. Cook the noodles according to the package directions, 8 to 10 minutes. Drain, and set aside.
• While the noodles are cooking, combine the chicken broth, onion, carrots, and celery in a large saucepan, and bring to a boil over high heat. Cover, reduce the heat to medium-low, and simmer until the vegetables are tender, about 12 minutes.
• Add the cooked noodles and the chicken to the soup. Season with salt and pepper to taste. Ladle the soup into bowls, sprinkle with the cheese and parsley, and serve.
• nutrition information
• Fat: 14g (before), 2.4g (after)
• Calories: 430 (before), 101 (after)
• Protein: 12g
• Carbohydrates: 10g
• Cholesterol: 23mg
• Fiber: 2g
• Sodium: 675mg

THE ULTIMATE CHICKEN NOODLE SOUP

Steps:

• Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.