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Muldoon's Chicken Noodle Soup

Type: Chicken, Poultry
Courses: Soup
Serves: 8 people

Recipe Ingredients

1   Chicken - (abt 3 1/2 lbs)
  Water - as needed
2   Onions - chopped (large)
2 1/2 cups 275g / 9.7ozChopped celery
2 1/2 cups 275g / 9.7ozChopped carrots
4   Bay leaves
1 tablespoon 15mlBlack peppercorns
1/4 cup 59mlOlive oil
1 teaspoon 5mlFreshly-ground white pepper
1/2 teaspoon 2.5mlDried thyme
1/2 teaspoon 2.5mlDried oregano
1 cup 146g / 5.1ozChopped green cabbage
1/2 lb 227g / 8ozEgg noodles
1/2 cup 118mlPetite green peas
  Salt - to taste

Recipe Instructions

Place chicken in large pot and cover with water. Add 1 onion, 1 cup celery and 1 cup carrots. Add bay leaves and peppercorns and bring to boil. Reduce heat to medium and simmer 1 hour. Skim fat occasionally. Remove chicken and set aside to cool.

Strain chicken broth and reserve. Discard bay leaves. Separate chicken meat from bone and cut into cubes. Discard bones.

In medium pot, saute remaining celery, carrots and onion in olive oil until tender, 15 to 20 minutes. Add reserved chicken broth, white pepper, thyme, oregano and cabbage. Bring to boil. Add egg noodles and simmer until tender, 5 minutes. Add peas and chicken and simmer 20 minutes. Season to taste with salt.

This recipe yields 8 servings.

Each serving: 359 calories; 172 mg sodium; 97 mg cholesterol; 22 grams fat; 10 grams carbohydrates; 30 grams protein; 0.61 gram fiber.

Source:
The Los Angeles Times, 05-24-2000

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