Chicken Noodle Soup

A good chicken soup starts with simmering chicken to create a rich broth. You can’t get that from a can or box.

Time: 2 hours
Serves: 3-4
Tools: 6 to 8 quart pot, strainer, large bowl

  



     INGREDIENTS

     For the Broth:

• 1 whole chicken cut up (you can usually find pack-ages of a whole chicken cut up at the market), OR 2 breast halves and 4 thighs with skin and bones or use 8 thighs with skin and bones. (Thighs have more flavor.)
• 1 medium onion, chopped
• 3 stalks of celery cut in thirds
• 8 cups water
• salt

     For the Soup

• 4 large carrots peeled and cut in 1/4 inch rounds
• 2 stalks celery cut crosswise into 1/4 inch slices
• 1/3 cup frozen peas
• 1 tablespoon chopped fresh parsley
• 1 teaspoon thyme
• 2 cloves garlic crushed
• 1 tablespoon salt
• 1 teaspoon pepper
• 1 cup dry egg noodles cooked according to package directions (will make about 2 cups when cooked)

     DIRECTIONS

1. Bring chicken, onion, celery, water, and 1/2 tablespoon salt to a boil in a large stockpot. After it begins to boil it will develop a white foam. Skim off the foam. Simmer covered for 90 minutes. 

2. Remove chicken to a plate and take pot off of heat. Strain the broth through a strainer into a bowl or large measuring cup. Let broth sit for about 20 minutes then skim off any chicken fat that has risen to the top of the broth. When chicken cools, remove meat from bones and shred. Place in a bowl. 

3. Return the broth to the pot. Add carrots, celery, peas, thyme, parsley and garlic to the broth. Add some or all of the cooked noodles — depending how much noodle you like in your noodle soup. Add in the shredded chicken. Bring to a simmer and cook covered for 30 minutes. 

4. Now taste for flavor. Does it need salt? Is there enough broth to go with the noodles and vegetables? If not, you can add a chicken bouillon cube and 1 cup water or a can of broth. If you add bouillon don’t add salt as bouillon is loaded with salt. Cook until cube dissolves. 

Freeze leftovers in servings.

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