HB EATS: CHICKEN NOODLE SOUPFebruary 17, 2015 5:41 am
If you follow me on Instagram or snapchat, you know that I fan girled to Martha Stewart the other day when I ran into her at a #NYFW event! Since she is the queen of the kitchen and it’s frigid in NYC this week, I decided to turn to her for a classic soup recipe. Here’s the #HBFit take on Martha’s Classic Chicken Noodle recipe (gluten free of course)!
CHICKEN NOODLE SOUP
- 1 whole Chicken ( about 4 pounds) cut into pieces
- 1 package of Buckwheat Noodles
- 8 cups of water
- 1 cup dry white wine
- coarse salt
- 3 medium onions, thinly sliced
- 2 celery stalks, sliced crosswise 1/4 inch thick
- 4 garlic cloves, crushed
- 6 carrots, sliced 1/2 inch thick
- 1/4 cup chopped parsley
Bring chicken, water, and 1 tablespoon salt to a boil in a large stockpot. Skim foam. Add onions, celery, and garlic. Reduce heat. Simmer, partially covered, for 30 minutes. Remove breast, and set aside. Add carrots and white wine. Simmer, partially covered, for 40 minutes. In a separate pot bring water to boil. Add buckwheat noodles, cook for 5-6 minutes. Drain and immediately rinse with cold water to stop cooking the noodles. Keep in a separate bowl. Remove remaining chicken; discard back and wings. Let cool slightly. Remove meat from bones, and cut into bite-size pieces. Stir in desired amount of chicken & parsley; reserve the rest for another use. Skim fat. Season with salt. Add desired amount of noodles to each bowl, cover with broth.
Recipe by Martha Stewart. Modified by HB. Photographs: Charlotte Ferguson