CHICKEN WHITE SOUP RECIPES

Steps:

• Place the chicken, carrots, celery and onion in a large pot. Add the broth, cover and bring to a boil.
• Reduce heat, add ¾ tsp salt and ½ tsp pepper and simmer, covered, until the chicken is cooked through and the vegetables are tender, 15 to 20 minutes. (Skim and discard any foam that rises to the top.)
• Meanwhile, heat the oil in a large skillet over medium-high heat. Add the sausage and cook until browned, 1 to 2 minutes per side. Transfer to a plate.
• Transfer the chicken to a bowl. When cool enough to handle, shred the meat, discarding the skin and bones.
• Stir the chicken back into the soup along with the sausage, escarole and beans. Simmer until the escarole is tender, 4 to 5 minutes.

Steps:

• Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.