HIGH PROTEIN CHICKEN NOODLE SOUP RECIPES

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.

Steps:

• Rinse the chicken and place in a saucepan with about 3 quarts of water. Cover and bring to a boil, then reduce to a simmer.
• Skim off any foam from surface of broth with a slotted spoon.
• Halve onions (do not peel) and cook, cut side down, in a dry hot pan over high heat until browned. 
• Transfer onions to the pot, add bay leaves and peppercorns and season with salt. Simmer over low heat for 15 minutes, skimming foam if necessary.
• Peel half of the celery root and half the carrots and coarsely chop. Rinse the leek, drain and coarsely chop half of leek.
• Add prepared vegetables to the pot and cook over medium heat for 1 1/2 hours.
• Peel remaining celery root and carrots along with the parsnips. Rinse pumpkin and wipe dry. Cut all remaining vegetables, including leek half, into 3/4-inch cubes.
• Remove chicken from the pot, then remove and discard the skin. Pull the meat from the bone.
• Cut the meat into 3/4-inch cubes and set aside.
• Strain the chicken broth through a sieve into a second pot. Add the diced vegetables and cook over medium heat for 10-15 minutes. Cook the pasta in a pot of boiling salted water until al dente according to package instructions, drain, rinse briefly under running cold water and drain again. Add noodles and chicken to the soup and heat through. Season with salt and pepper. Rinse celery leaves, shake dry, and sprinkle over soup and serve.