(1). Heat oil in large soup kettle over medium heat. As oil begins to simmer and just begin to smoke, add the chicken breast halves (skin still on). Saut until browned on both sides, about 5 mins. total. You may see a lot of brown bits sticking to the bottom depending on the pot used. This is no problem and will deglaze into the soup later. Remove the chicken pieces and set aside.
(2). Add 1/2 of diced onions to kettle and saut until slightly softened, approx. 3 mins. Transfer to medium bowl and set aside.
(3). Put chicken stock in a saucepan and bring to a bare simmer during the next few steps.
(4). Add 1/2 of the chopped pieces of the chicken and saut until no longer pink, approx. 4-5 mins. Look for some browning on the outside to get a deeper flavor in the stock. Transfer to bowl with onions.
(5). Saut the remaining 1/2 of the chicken pieces in the kettle as noted above. When finished, add the bowl of cooked chicken and onion (not the breasts). Reduce heat to low, cover, and simmer for approx. 20 mins.
(6). Increase heat to high, add the hot chicken stock, chicken breasts, bay leaves, marjoram, thyme, salt and pepper. When a simmer is reached, reduce the heat to allow just a bare simmer, cover and simmer for 20 mins.
(7). Pour contents of pot through a colander to separate solids and stock. Strain the broth further if you prefer it to be more clear. When the chicken pieces have cooled enough, remove skin and shred meat. Set meat aside.
(8). Return pot to medium heat and add the butter. Add remaining onions, along with the carrots, celery and garlic. Saut briefly, approx. 5 mins.
(9). Add marjoram, thyme, allspice, and the stock. Simmer until vegetables are just tender, approx. 10 mins.
(10). Add meat, noodles, parsley, dill, and the lemon zest and then adjust seasoning to your liking. Serve.
-The only part of the chicken in this recipe that is not cut up is the breasts. The remaining part should be cut up into approx. 2 inch pieces. This allows for a heartier broth and a MUCH quicker cook time. It also means a lot of serious cutting/chopping, so start with a sharp knife!
-Precook the noodles/pasta in salted water and rinse with cold water at the end to stop cooking. You want them to be very al dente because they will be reheated in the hot soup later and will soften up further.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (698g)|
|Recipe Makes: 8|
|Calories from Fat: 309 (45%)|
|Amt Per Serving||% DV|
|Total Fat 34.3g||46 %|
|Saturated Fat 9.9g||49 %|
|Monounsaturated Fat 14.3g|
|Polyunsanturated Fat 7.2g|
|Cholesterol 186.5mg||57 %|
|Sodium 761.9mg||26 %|
|Potassium 871.1mg||23 %|
|Total Carbohydrate 44.4g||13 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 42.9g|
|Protein 46.9g||67 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 682
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.