Hearty Chicken Noodle Soup

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From cook's illustrated magazine, feb 09.

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Steps

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Heat oil in dutch oven over medium-high heat until shimmering.

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Add ground chicken , onion , carrot and celery.

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Cook 5-10 minutes , stirring often , until chicken is no longer pink , but not browned.

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Reduce heat to medium-low.

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Add water , broth , bay leaves , salt and chicken breasts.

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Cover and cook 30 minutes.

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Remove lid , increase heat to high and bring to a boil.

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Transfer chicken breasts to a plate and set aside.

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Adjust heat to maintain gentle boil and cook an additional 20 minutes.

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Strain stock through fine-mesh strainer , pressing on solids to extract as much liquid as possible , then discard solids.

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Allow stock to stand 5 minutes , then skim off most of the fat.

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To make soup from the stock , return stock to dutch oven over medium-high heat.

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In a small bowl , combine cornstarch with cold water until smooth.

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Stir slurry into hot stock and bring to gentle boil.

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Add onion , carrot , celery and potato.

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Cook until potato is almost tender , 10-15 minutes.

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Adjust heat as.

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Ingredients

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vegetable oil, ground chicken, diced onion, carrot, celery, water, low sodium chicken broth, bay leaves, table salt, chicken breasts, cornstarch, cold water, onion, russet potato, egg noodles, parsley, fresh ground black pepper