September 10, 2013

Homemade Chunky Chicken Noodle Soup

Soup weather is upon us!  The stuff from a can doesn't compare to homemade.  All you need is a little time and love and you can enjoy a healthy and hearty soup that is satisfying to the soul.  

Chicken Stock Ingredients:
Yields 3 to 4 servings 

  • 1 (2 to 3 lb) whole roasted chicken, carcass with skin and some meat left on if possible
  • 2 carrots, chopped 
  • 2 celery stalks, chopped 
  • 1/4 of a large onion, chopped 
  • 10 whole peppercorns 
  • 3 large cloves garlic, smashed 
  • 3 sprigs fresh thyme 
  • 1 tbsp fresh basil
  • 1 tbsp fresh parsley 
  • 2 bay leaves
  • 1/4 tsp salt 
  • 1 gal (16 c) water

Remaining Ingredients:

  • 2 tbsp cooking oil 
  • 1/2 c onion, minced 
  • 2 stalks celery, chopped
  • 2 carrots, chopped 
  • 1 large clove garlic, minced
  • 2 c egg noodles, uncooked 
  • 1 tbsp fresh parsley
  • 1 1/2 c cooked chicken, chopped
  • 1/2 tsp salt, or to taste 
  • Pepper, to taste 


Make the chicken stock.  Break up the carcass into smaller pieces.  In a large pot, add the chicken carcass, carrots, celery, onion, peppercorns, garlic, thyme, basil, parsley, bay leaves and salt.  Pour the water over all.  Bring the contents of the pot to a boil.  Reduce the heat and simmer for 3 hours.   

Remove the pot from the heat and carefully strain the contents through a fine mesh sieve.  Discard the solids.  Allow the broth to cool to room temperature.  Season with salt and pepper, to taste.  Cover and chill the stock in the refrigerator overnight.  The following day, skim the fat that rises to the top.  

Prepare the remaining ingredients.  Heat the oil in large skillet over medium heat.  Add the onion, celery and carrots to the skillet and saute for 7 minutes.  Add the garlic and cook for 1 minute longer.  

Meanwhile, bring the chicken stock to a boil.  Once the vegetables are done sauteing, add them to the boiling stock.  Add the egg noodles and cook according to package instructions, about 6 to 7 minutes.

Stir in the cooked chicken and parsley to the pot.  Season with salt and pepper, to taste.


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