Oodles Of Noodles Soup Recipes

Steps:

• For the stock: Place the chicken in a pot and add the garlic, bay leaves, carrots, parsley, rosemary, thyme, peppercorns, lemon and onion. Cover with 12 cups water and bring to a boil. Reduce the heat and simmer at a low rolling boil for 40 minutes. Remove the chicken and let cool. Strain the stock, then return it to the pot and simmer until reduced to about 8 cups. Discard the skin and bones of the chicken and shred or dice the meat.
• For the soup: Heat the EVOO in a soup pot over medium-high heat. Add the carrots and cook for a few minutes, then add the leeks and cook until softened, a few more minutes. Add the escarole and cook until wilted. Season with salt, pepper and a little nutmeg. Add the chicken and stock, and heat through.
• Bring a large pot of water to a boil for the pasta, and season with salt. Add the pasta and cook until al dente.
• Divide the pasta among 4 bowls, nesting a bundle of noodles in each dish. Ladle the soup over the pasta and serve.

Steps:

• Place whole chicken in a large stock pot and add enough water to cover chicken.
• Add onion, garlic, chicken bouillon, bay leaves and pepper.
• Bring to a boil, then reduce heat and simmer for about an hour, until chicken is tender and done.
• Remove chicken, reserving stock.
• Allow chicken to cool before de-boning the meat.
• Meanwhile, strain onion, garlic and bay leaves from stock.
• To broth, add carrots and celery.
• Bring to a boil, reduce heat, cover and simmer for about 15 minutes until carrots are tender.
• Stir in chicken.
• Break up noodles and add noodles and seasoning packets to the soup.
• Stir well.
• Cover and simmer about 5 minutes until noodles are done.