Homemade Chicken Noodle Soup
There's homemade chicken noodle soup and then there's this homemade chicken noodle soup. My family is crazy about this soup. When I start to make this and they smell it, their eyes light up like light-bulbs and they start rubbing their tummies and say something like mmmm and YES and yipee! It's an involved process so I don't make it real frequently. This recipe makes a medicinal broth you can drink when experiencing flues and colds. I make an extra amount of broth and store what I don't need for the soup in the freezer for use with family illness. The amounts are very versatile and to your own liking or to whatever will fit in your pan.
Recipe:
1 whole chicken, rinsed and giblet package removed with giblets put back in
Carrots, scrubbed, unpeeled, large chunks
Celery, large chunks
1 large onion, large chunks
2-3 large garlic cloves, halved
Plenty of fresh herbs (parsley, basil, cilantro, thyme, rosemary, etc.)
1 recipe Homemade Egg Noodles cut as desired
Whipping cream
Salt to taste
Black pepper to taste
In a 9 x 13 pan, place the herbs on the bottom, place the chicken on top of the herbs in the center, place the vegetables all around the chicken as pictured and bake uncovered at 325°F for 1 1/2 hours.
Remove chicken and place in large stock pot with all the contents of the pan, scraping out everything. Fill stock pot with water until about 3/4 full. Cover and bring to a boil. When it begins to boil, turn heat to moderate so it continues to boil but doesn't boil so hard that the juice evaporates a lot. Cook for 1 1/2 hours.
Remove the chicken and place on a plate to cool enough to take the chicken off the bones and cut or tear into bite-sized pieces. Strain all the juice, reserving the carrots to add back to the soup. The rest is way over-cooked and I just toss it. Sometimes I add another fresh onion to cook with the noodles. I reserve about 8 C of the broth and put it in the freezer for family illness.
Put the rest of the broth with the carrots back in the stock pot. Bring it to a simmer or boil, add the noodles and cook until done. Add the chicken back in and season with salt and pepper. After it's served we like to pour a drizzle of whipping cream in our bowl. Yummy!
1 whole chicken, rinsed and giblet package removed with giblets put back in
Carrots, scrubbed, unpeeled, large chunks
Celery, large chunks
1 large onion, large chunks
2-3 large garlic cloves, halved
Plenty of fresh herbs (parsley, basil, cilantro, thyme, rosemary, etc.)
1 recipe Homemade Egg Noodles cut as desired
Whipping cream
Salt to taste
Black pepper to taste
In a 9 x 13 pan, place the herbs on the bottom, place the chicken on top of the herbs in the center, place the vegetables all around the chicken as pictured and bake uncovered at 325°F for 1 1/2 hours.
Remove chicken and place in large stock pot with all the contents of the pan, scraping out everything. Fill stock pot with water until about 3/4 full. Cover and bring to a boil. When it begins to boil, turn heat to moderate so it continues to boil but doesn't boil so hard that the juice evaporates a lot. Cook for 1 1/2 hours.
Remove the chicken and place on a plate to cool enough to take the chicken off the bones and cut or tear into bite-sized pieces. Strain all the juice, reserving the carrots to add back to the soup. The rest is way over-cooked and I just toss it. Sometimes I add another fresh onion to cook with the noodles. I reserve about 8 C of the broth and put it in the freezer for family illness.
Put the rest of the broth with the carrots back in the stock pot. Bring it to a simmer or boil, add the noodles and cook until done. Add the chicken back in and season with salt and pepper. After it's served we like to pour a drizzle of whipping cream in our bowl. Yummy!
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