Courtesy of Whole Foods Market
Adding Parmigiano Reggiano cheese rinds to soup delivers delicious body and an unbeatable savory quality. Vary the character of this hearty soup by using different types of egg noodles: fresh pappardelle will make it decidedly Italian; American-style egg noodles will make it a comforting classic; and whole wheat egg noodles will make it deliciously rustic.
Per Serving:Serving size: about 1 1/2 cups, 420 calories (120 from fat), 13g total fat, 3.5g saturated fat, 170mg cholesterol, 560mg sodium, 23g carbohydrate (2g dietary fiber, 2g sugar), 49g protein
Chicken Noodle Soup with Parmigiano Reggiano Broth
Courtesy of Whole Foods Market. Adding Parmigiano Reggiano cheese rinds to soup delivers delicious body and an unbeatable savory quality.
1 (3.5-pound) chicken, cut into quarters
2 rinds from Parmigiano-Reggiano cheese, about 8 ounces
6 cloves garlic, peeled
3 carrots, thinly sliced
3 celery stalks, thinly sliced
8 ounces egg noodles
1 teaspoon fine sea salt
8 teaspoons extra-virgin olive oil, for drizzling
8 tablespoons grated Parmigiano-Reggiano, for garnish
- In a large pot, combine chicken, cheese rinds, garlic and 14 cups water. Place over medium heat and bring just to a simmer.
- Lower heat and cook at a bare simmer, uncovered, until chicken is cooked through, about 40 minutes; use a large spoon to lift off and discard any foam and excess oil that forms on the surface of the broth during cooking.
- Remove chicken from broth with tongs and allow to cool. Strain broth and discard solids. Return broth to the pot. Add carrots and celery, and continue to simmer over medium-low heat. When chicken is cool enough to handle, pull off meat and shred it with your fingers or 2 forks; discard bones and skin.
- Place chicken in the pot along with noodles and salt. Cook until noodles and vegetables are tender, about 15 minutes.
- Drizzle a little oil and sprinkle a little grated cheese into each serving bowl. Ladle in hot soup and serve.