Page 218 - UMass2018_CookBook

Ingredients
Serves 6
FOR THE EXTRA-RICH HOMEMADE STOCK:
1 1⁄2 pounds bone-in skin-on chicken breasts
2 celery stalks, sliced into 1-inch pieces
2 medium carrots, sliced into 1-inch pieces
1 medium onion, quartered
2 bay leaves, broken in half
2 sprigs fresh parsley
2 sprigs fresh thyme or 1⁄2 teaspoon dried thyme
2 quarts reduced-sodium chicken broth
ingredients continue on next page...
Chicken Noodle
Soup with SautEed
Mushrooms and
Parmigiano-Reggiano
Betty Rosbottom
Preparation
1. To make the extra-rich homemade stock, add the chicken, celery, carrots, onion, bay leaves, parsley, thyme and chicken broth to a large saucepan. Bring to a simmer over medium-high heat, then reduce the heat to low, cover and cook until the chicken is very tender when pierced with a sharp knife, about 1 hour 15 minutes.
2. Remove the chicken from the broth and set it aside to cool. Place a strainer over a large bowl and strain the broth, pressing down on the vegetables to release as much liquid as possible. Discard the vegetables. You should have 8 cups of stock. If not, add enough water to yield 8 cups. When the chicken is cool enough to handle, remove the skin and bones and cut into 1⁄2-inch cubes. (The chicken and broth can be pre- pared one day ahead. Let cool, cover and refrigerate.)
3. To make the soup, add 1 cup of the stock and the vermouth to a small saucepan and bring to a boil over high heat. Cook until the mixture has reduced by half. Set aside.
204 | TASTE OF HOME