Quick and Hearty Chicken Noodle Soup

Published January 1, 2009. From Cook's Illustrated.

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 chicken noodle soup recipe.

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 chicken noodle soup recipe.

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Serves 4 to 6

When skimming the fat off the stock, we prefer to leave a little bit on the surface to enhance the soup’s flavor. The soup can be prepared through the end of step 2 and refrigerated for up to 2 days or frozen for up to 3 months. Store the chicken breasts in a zipper-lock bag with the air squeezed out and the stock in an airtight container.

Ingredients

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