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Quick and Hearty Chicken Noodle Soup

Name: Quick and Hearty Chicken Noodle Soup
Yield: Serves 4 to 6
Ingredients: 1 tablespoon, vegetable oil; 1 pound, ground chicken; 1 small, onion, chopped medium (about 1 cup); 1 medium, carrot, peeled and chopped medium (about 1/2 cup); 1 medium, celery rib, chopped medium; 1 quart, water; 2 quarts, low-sodium chicken broth; 2 , bay leaves; 2 teaspoons, table salt; 2 , bone-in, skin-on chicken breast halves (about 12 ounces each), cut in half crosswise; 3 tablespoons, cornstarch; 1/4 cup, cold water; 1 , small onion, halved and sliced thin (about 1 cup); 2 , medium carrots, peeled, halved lengthwise, and cut crosswise into 3/4-inch pieces (about 1 cup); 1 medium, celery rib, halved lengthwise and cut crosswise into 1/2-inch pieces (about 1/2 cup); 1 , medium russet potato (about 8 ounces), peeled and cut into 3/4-inch cubes (about 1 1/2 cups); 4 ounces, egg noodles (about 1 cup); 4 - 6 , Swiss chard leaves, ribs removed, torn into 1-inch pieces (about 2 cups) (optional); 1 tablespoon, minced fresh parsley leaves; , Salt and ground black pepper

47 comments

Appears in Cook's Illustrated January/February 2009, America's Test Kitchen TV

Main Courses

Chicken

Soups

Why should any modern cook spend all day eking out flavorful stock from mere scraps and bones?

SERVES4 to 6

TIME2 hours

has video

WHY THIS RECIPE WORKS

To create a faster, more convenient, but still deeply flavored chicken soup recipe, we sautéed ground chicken before cooking it in a combination of water and canned chicken broth. In less than an hour we had an intense, golden stock for our...

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