Wednesday, November 30, 2016

Homemade Chicken Noodle Soup

It's the time of year where the weather is cold and all I want to do some days is curl up with a good book and a bowl of soup. My mom first made this recipe and we have loved it ever since. The soup is a classic comfort food, but definitely a bit time consuming. This is best to make on a day or evening when you are at home anyway since it has long simmer times. The egg noodles make a big difference here, so try finding them for this recipe. They have a slightly different flavor than traditional pastas.

Recipe from Country Living

1 whole chicken
3 quarts low-sodium chicken broth
6 carrots
4 stalks celery
3 medium onions
5 black peppercorns
1 garlic clove, peeled
10 sprigs of parsley
2 sprigs of thyme
1 bay leaf
2 tablespoons unsalted butter
4 leeks
1 teaspoon salt
1 teaspoon ground pepper
3 cups medium egg noodles

In a large stock pot over medium heat, combing the whole chicken and the stock. Roughly chop 2 of the carrots, 2 celery ribs and 1 onion and add to the stock. Next, add the peppercorns, 2 springs of thyme, 2 sprigs of parsley, the bay leaf, and enough water to cover the chicken. Bring the broth to a boil, and then reduce the heat to a simmer. Cook until the chicken is very tender, about 1 1/4 hours. Make sure to skim the surface of the broth periodically to remove any fat. Remove the chicken from the pot and set aside. Prepare a sieve over a large bowl and pour the broth through the sieve. Discard all the remaining vegetables from the broth.

Skim any remaining fat off the top of the broth and discard. Slice the remaining celery, carrot, onion and leek in to 1/4 inch thick pieces and set aside. Next, prepare the chicken for the soup. Remove the skin and bones, and cute the chicken in to 1/2 inch pieces. Set this aside.

Prepare a large dutch oven over medium heat. Melt the butter. Add the chopped vegetables and cook until translucent, about 7 minutes. Add the chicken pieces, broth, salt and pepper. Simmer the soup until the vegetables are soft, about 1 hour. Add the egg noodles and parsley and cook another 10 minutes or until the noodles are tender. Serve hot.

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