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Chicken
Noodle Soup
My very own recipe
After I had Katie, I realized (to my
horror) that I didn't know how to make home made chicken noodle soup
from scratch, as every GOOD mother should. I went and bought four
chickens and started on my quest. Every time I make it, it gets
better and better.
INGREDIENTS
| Chicken, whole |
1 |
|
| Carrots |
3 or 4 |
|
| Celery |
3 stalks |
|
| Onions,
medium |
2 or 3 |
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| Salt |
|
|
| Savory |
|
|
| Pepper |
|
|
| |
|
|
| Carrots |
2 or 3 |
|
| Noodles |
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METHOD
-
Put chicken in soup pot.
-
Cut the carrots, celery and onion
into chunks and throw them in the pot.
-
Put enough water in to cover
everything.
-
Sprinkle salt, pepper and savory
to taste.
-
Bring to a boil and then turn
down and let simmer for a minimum of 1 hour - no maximum. I
usually let it simmer for 4-5 hours.
-
About 1 hour before you want to
assemble the soup, remove the chicken from the pot and set aside to
cool.
-
Strain the veggies out of the
broth and throw away (my mom would die if she saw me do this!).
We just wanted to get the flavor from them for the broth.
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After the chicken has cooled,
pick the meat off the bones and add it back to the broth.
-
Put the soup back on the stove
and bring it to a simmer again.
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Chop some fresh carrots and add
them to the soup.
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Add more salt and pepper to
taste.
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About 20 minutes before you want
to serve the soup, bring the soup to a full boil and add your
noodles.
NOTES
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You can use fresh or frozen
chicken - I don't even thaw the chicken before I start.
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After you have finished simmering
the chicken, you can refrigerate whole the pot. This lets the
fat solidify on top of the broth and makes it easy to remove.
I've done this a couple times, and it's great for removing fat, but
it also removes a lot of flavor and I think I ended up using more
salt to compensate.
-
You can also make this into
chicken stew. Instead of using noodles, add a couple of
potatoes and some peas and then thicken it with flour and water.
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