Salmon with Lentils

Go beyond your run-of-the-mill store-bought chicken noodle soup and make Tyler's version, loaded with vegetables, herbs, egg noodles and chunks of chicken. Plus, make your own super-flavourful chicken stock with Tyler's handy guide.
Directions for: Tyler Florence's Chicken Noodle Soup

Ingredients

Soup

2 Tbsp extra-virgin olive oil

1 medium onion, chopped

3 cloves garlic, minced

2 carrots, cut diagonally into 1/2-inch-thick slices

2 ribs celery, halved lengthwise, and cut into 1/2-inch-thick slices

4 sprigs thyme

1 bay leaf

2 qts chicken stock, recipe follows

8 oz dried wide egg noodles

1 cups shredded cooked chicken

Kosher salt and freshly ground black pepper

1 handful fresh flat-leaf parsley, finely chopped

Chicken Stock (Makes 2 quarts)

1 whole free-range chicken (about 3 1/2 lbs), rinsed, giblets discarded

2 carrots, cut in large chunks

3 stalks celery, cut in large chunks

2 white onions, quartered

1 head garlic, halved

1 turnip, halved

bunch fresh thyme

2 bay leaves

1 tsp whole black peppercorns

Directions

Soup

1. Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

Chicken Stock (Makes 2 quarts)

1. Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

2. Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.

3. Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

See more: Soup, Chicken, Dinner, Comfort Food, Herbs, Vegetables