Chicken Soup Americas Test Kitchen Recipe 3

Steps:

• Fill a large pot with 14 cups water, chicken pieces, backbone, wings, parsley, thyme, bay leaf, salt, and peppercorns. Bring to a boil. Skim foam, reduce heat, and gently simmer for 25 minutes. Remove chicken (except wings); continue simmering while you discard skin and remove meat from bones. Cover meat and refrigerate; return bones to pot and simmer 3 1/2 hours more.
• Strain broth through a fine-mesh sieve and discard solids, including bones and wings. Skim fat and transfer broth to a clean pot. Add onions, carrots, and celery. Bring to a boil, reduce heat, and simmer until vegetables are very tender, 25 minutes.
• Cut or tear reserved chicken into 3 cups of bite-size pieces. (You'll end up with an extra cup of meat; save it for a salad or a sandwich.) Add to broth, along with noodles, dill, and lemon juice. Heat through, about 2 minutes. Season with salt and pepper; serve.

Steps:

• Adjust oven rack to lowest position and heat oven to 250 degrees. Pat chicken dry with paper towels and season with salt and pepper.
• Heat oil in large (5- to 8-quart) Dutch oven over medium heat until just smoking. Add chicken breast-side down; scatter onion, celery, garlic, bay leaf, and rosemary (if using) around chicken. Cook until breast is lightly browned, about 5 minutes. Using a wooden spoon inserted into cavity of bird, flip chicken breast-side up and cook until chicken and vegetables are well browned, 6 to 8 minutes.
• Remove Dutch oven from heat; place large sheet of foil over pot and cover tightly with lid. Transfer pot to oven and cook until instant-read thermometer registers 160 degrees when inserted in thickest part of breast and 175 degrees in thickest part of thigh, 80 to 110 minutes.
• Transfer chicken to carving board, tent with foil, and rest 20 minutes. Meanwhile, strain chicken juices from pot through fine-mesh strainer into fat separator, pressing on solids to extract liquid; discard solids (you should have about 3/4 cup juices). Allow liquid to settle 5 minutes, then pour into saucepan and set over low heat.
• Carve chicken, adding any accumulated juices to saucepan. Stir lemon juice into jus to taste. Serve chicken, passing jus at table.

Steps:

• Heat oil in Dutch oven over medium-high heat until shimmering. Add ground chicken, onion, carrot and celery. Cook 5-10 minutes, stirring often, until chicken is no longer pink, but not browned. 2 Reduce heat to medium-low. Add water, broth, bay leaves, salt and chicken breasts. Cover and cook 30 minutes. Remove lid, increase heat to high and bring to a boil. (If liquid is already boiling when lid is removed, remove chicken breasts immediately and proceed.) Transfer chicken breasts to a plate and set aside. Adjust heat to maintain gentle boil and cook an additional 20 minutes. Strain stock through fine-mesh strainer, pressing on solids to extract as much liquid as possible, then discard solids. Allow stock to stand 5 minutes, then skim off most of the fat (leave a tablespoon or two behind for flavor). (Stock can be refrigerated 2 days or frozen up to 3 months at this point. Store chicken breasts in a ziplock bag with the air squeezed out and stock in an airtight container.). 3 To make soup from the stock, return stock to Dutch oven over medium-high heat. In a small bowl, combine cornstarch with cold water until smooth. Stir slurry into hot stock and bring to gentle boil. Add onion, carrot, celery and potato. Cook until potato is almost tender, 10-15 minutes. Adjust heat as needed to keep at a gentle boil. Add egg noodles and cook another 5 minutes or until noodles and all vegetables are tender. 4 Meanwhile, remove skin and bones from chicken breasts. Shred meat with fingers or two forks and return to stock. Add parsley and cook until chicken is heated through, about 2 minutes. Adjust seasoning with salt and pepper and serve. Read more: http://www.food.com/recipe/hearty-chicken-noodle-soup-344454#ixzz1FHcTZZfz

Steps:

• FOR THE TORTILLA STRIPS:.
• Scatter tortilla strips on baking sheet, drizzle with oil and bake at 425 degrees until golden brown and crispy (about 12-14 mins.).
• Remove tortilla strips from oven, season with salt and transfer to a paper towel lined plate to cool.
• FOR THE SOUP:.
• While tortilla strips bake, bring chicken, broth, 2 onion quarters, 2 garlic cloves, cilantro, and 1/2 teaspoon salt to boil over medium-high heat in large saucepan.
• Reduce heat to low, cover, and simmer until chicken is just cooked through, about 20 minutes.
• Transfer chicken to large plate and set aside to cool.
• Pour broth through fine-mesh strainer and discard solids in strainer.
• When cool enough to handle, shred chicken into bite-sized pieces & discard bones.
• Puree tomatoes, 2 remaining onion quarters, 2 remaining garlic cloves, jalapeño, chipotle chile, and 1 teaspoon adobo sauce in food processor until smooth.
• Heat oil in Dutch oven over high heat until shimmering.
• Add tomato/onion puree and 1/8 teaspoon salt and cook, stirring frequently, until mixture has darkened in color, about 10 minutes.
• Stir strained broth into tomato mixture, bring to boil, then reduce heat to low and simmer to blend flavors, about 15 minutes.
• If desired, add up to 2 teaspoons additional adobo sauce.
• Add shredded chicken and simmer until heated through, about 5 minutes.
• Place portions of tortilla strips in bottom of individual bowls and ladle soup over the tortilla strips.
• Dress soup with desired garnishes.