Serves 4 to 6
Note when skimming the fat off the stock, leave a bit on the surface to enhance the flavor
1 Tb vegetable oil
1 lb ground chicken
1 onion, chopped medium ( about 1 cup)
1 carrot, peeled and chopped medium ( about 1/2 cup)
1 celery rib, chopped medium ( about 1/2 cup)
4 cups water
8 cups low-sodium chicken broth
2 bay leaves
2 tsp salt
2 (12-ounce) bone in, skin-on split chicken breasts, cut in half crosswise
3 TB cornstarch
1/4 cup cold water
1 onion, halved and sliced thin ( about 1 cup)
2 carrots, peeled, halved lengthwise, and cut crosswise into 3/4 inch pieces (about 1 cup)
1 celery rib, halved lengthwise and cut crosswise into 1/2 inch pieces ( about 1/2 cup)
1 russet potato (about 8 ounces), peeled and cut into 3/4-inch cubes ( about 1 1/2 cups)
4 ounces egg noodles (about 1 cup)
4-6 Swiss chard leaves, ribs removed, torn into 1-inch pieces ( about 2 cups)
1 TB chopped fresh parsley
Salt and Pepper
1. For The Stock: Heat the oil in a large Dutch oven over medium-high heat until shimmering.
Add the ground chicken, onion, carrot, and celery. Cook, stirring frequently, until the chicken is no longer pink,
5 to 10 minutes ( do not brown the chicken).
2. Reduce the heat to medium-low. Add the water, broth, bay leaves, salt and chicken breasts;
cover and cook for 30 minutes. Remove the lid, increase the heat to high and bring to a boil.
(If the liquid is already boiling when the lid is removed, remove the chicken breasts immediately.)
Transfer the chicken breast to a large plate and set aside. Continue to cook the stock for 20 minutes,
adjusting the heat to maintain a gentle boil. Strain the stock through a fine mesh strainer into a large pot,
pressing the solids to extract as much liquid as possible. allow the liquid to settle for about 5 minutes
and skim off the fat.
(The soup can be prepared through the end of step 3 and refrigerated for up to 2 days or frozen fro up to to 3 months.
Store the chicken breasts in a zipper-lock bag and the stock in an airtight container.)
3. For the Soup: Return the stock to the Dutch oven set over medium-high heat.
In a small bowl, combine the cornstarch and water until a smooth slurry forms; stir into the stock and bring to a gentle boil.
Add the onion, carrot, celery and potatoes and cook until the potatoes are almost tender, 10 to 15 minutes,
adjusting the the heat as necessary to maintain a gentle boil.
Add the egg noodles and continue to cook until all of the vegetables and noodles are tender,
about 5 minutes longer.
4. Meanwhile, remove and discard the skin and bones from the reserved, cooked, chicken breast.
Shred the meat with your fingers or 2 forks. Add the shredded chicken,
Swiss chard and parsley to soup and cook until heated through, about 2 minutes.
Season with salt and pepper to taste and serve