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Categories: Appetizers, Main courses, Soups

Muldoon's Chicken Noodle Soup

Dear SOS: Muldoon's Dublin Pub and Restaurant in Newport Beach serves an unusual and very good chicken noodle soup. Is it possible to obtain the recipe? A. Sullivan Newport Beach Dear Ann: Muldoon's soup is chock-full of vegetables and noodles. ... Read more

Total time: 2 1/2 hours | Serves 8
  • 1 (3 1/2-pound) chicken
  • Water
  • 2 large onions, chopped
  • 2 1/2 cups chopped celery
  • 2 1/2 cups chopped carrots
  • 4 bay leaves
  • 1 tablespoon black peppercorns
  • 1/4 cup olive oil
  • 1 teaspoon white pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 cup chopped green cabbage
  • 1/2 pound egg noodles
  • 1/2 cup petite green peas
  • Salt

Step 1Place chicken in large pot and cover with water. Add 1 onion, 1 cup celery and 1 cup carrots. Add bay leaves and peppercorns and bring to boil. Reduce heat to medium and simmer 1 hour. Skim fat occasionally. Remove chicken and set aside to cool. Strain chicken broth and reserve. Discard bay leaves.

Step 2Separate chicken meat from bone and cut into cubes. Discard bones.

Step 3In medium pot, saute remaining celery, carrots and onion in olive oil until tender, 15 to 20 minutes. Add reserved chicken broth, white pepper, thyme, oregano and cabbage. Bring to boil. Add egg noodles and simmer until tender, 5 minutes. Add peas and chicken and simmer 20 minutes. Season to taste with salt.

Each serving:
359 calories; 172 mg sodium; 97 mg cholesterol; 22 grams fat; 10 grams carbohydrates; 30 grams protein; 0.61 gram fiber.
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