Chicken Noodle Soup

This is another great recipe for a cool fall or winter day. While making this chicken noodle soup, your home will be filled with the aroma of herbs and vegetables as they cook.

Ingredients

• 1 5-6 Pound Whole Chicken
• 3 Cups Chopped Carrots
• 2 Cups Chopped Celery
• 8 Cups Broth (From boiling the chicken)
• 4-6 Cups Water
• 12 Ounces Frozen Egg Noodles (The ones I buy come in a 24 ounce bag)

      Seasonings for Broth

• 1 Sprig (teaspoon) Rosemary (fresh if possible) 
• 1 Sprig (teaspoon) Thyme (fresh if possible)
• 1 Onion
• 2 Cloves Garlic
• 1 Teaspoon salt
• 1 Bay Leaf

     Seasonings for Soup

• 3 Tablespoons Chicken Base Powder (or to taste)
• 3 Teaspoons Beef Base Powder (or to taste)
• 1 1/2 Teaspoons Salt (or to taste)
• 1 Bay Leaf
• 1/2 Teaspoon Garlic Powder
• 1/8 Teaspoon Pepper
• 1/4 Teaspoon Ground Thyme
• Pinch of Ground Cumin
• Pinch of Ground Sage

The first step is to cook the chicken. I usually boil the chicken whole. If you prefer, you can cook the chicken in a slow cooker overnight on low. The slow cooker will not produce the same quantity of broth, but the broth will be stronger and you can dilute with water to the necessary quantity.

Place the chicken in a pot that will allow you to completely cover the chicken with water.

Add enough water to completely cover the chicken. Peel and cut the onion in half and add to the pot. It does not matter how you cut the onion because it will be discarded later.

Add 1 sprig fresh rosemary and thyme to the pot.

Add 2 cloves of minced or crushed garlic, 1 bay leaf and 1 teaspoon salt to the pot.

Bring the water to a boil, reduce heat and let boil for 90-120 minutes or until the chicken is cooked through and pulls apart easily.

Once chicken is cooked, remove from water and lightly cover with foil. Allow to rest until the meat can safely be handled (30-45 minutes).

Once chicken has been removed from the broth and it has cooled for a while, strain the broth into another pot. Allow the broth to sit for 15-20 minutes, this will allow the fat to separate and move to the top. With a ladle or cup carefully skim the fat off of the top.

 

 

While the chicken is resting, chop the carrot and celery. I chop them into smaller pieces because we have kids eating. If you like bigger pieces that works fine too.

Place 8 cups of the strained and skimmed broth into a pot. Add carrots and celery and bring to boil.

While the carrots and celery are starting to boil, debone the chicken. I use both the white and dark meat. Make sure that you feel each piece for any bones. Discard bones and skin. Roughly chop the chicken and set aside.

Add the seasonings for the soup to the boiling carrots and celery except for 1 tablespoon chicken base and 1 teaspoon beef base. I like to hold back until I have tasted the broth with everything added.

Once the celery and carrots are tender, add the chicken. Allow to boil (barely boiling) for 45 minutes to 60 minutes.

Add egg noodles. I use the frozen ones in a 24 ounce bag add about half of that to one batch of soup. If you like to make homemade noodles, they work great as well.

Bring soup back to a light boil and cook until noodles are heated through and tender. I like to let them cook at a light boil for another 45 minutes to 60 minutes. This is when you can start to adjust the amount of liquid by adding water. I like mine thicker so I add accordingly. I add one cup at a time approximately every 10-20 minutes until I like the consistency.


Once you have reached your desired consistency it is time to test the flavor of the soup. Always use a clean spoon for each taste. I then add more salt, chicken or beef base to desired taste.

Once you like the flavor, reduce heat to low until serving. If you have it on the stove for a long time before serving, you may need to add additional water as the soup thickens.

Serve and enjoy. Leftovers freeze well.

Ingredients

• 1 5-6 Pound Whole Chicken
• 3 Cups Chopped Carrots
• 2 Cups Chopped Celery
• 8 Cups Broth (From boiling the chicken)
• 4-6 Cups Water
• 12 Ounces Frozen Egg Noodles (The ones I buy come in a 24 ounce bag)

      Seasonings for Broth

• 1 Sprig (teaspoon) Rosemary (fresh if possible) 
• 1 Sprig (teaspoon) Thyme (fresh if possible)
• 1 Onion
• 2 Cloves Garlic
• 1 Teaspoon salt
• 1 Bay Leaf

     Seasonings for Soup

• 3 Tablespoons Chicken Base Powder (or to taste)
• 3 Teaspoons Beef Base Powder (or to taste)
• 1 1/2 Teaspoons Salt (or to taste)
• 1 Bay Leaf
• 1/2 Teaspoon Garlic Powder
• 1/8 Teaspoon Pepper
• 1/4 Teaspoon Ground Thyme
• Pinch of Ground Cumin
• Pinch of Ground Sage

Directions

1. Boil chicken with seasoning for broth for 90-120 minutes or until chicken is cooked through and tender.
2. Remove chicken from pot and lightly cover with foil. Let rest 30-40 minutes.
3. Strain broth and add 8 cups to your pot.
4. Let broth stand until fat separate. Skim fat with spoon or cup and discard.
5. Add carrots and celery to broth and return to boil.
6. Debone chicken and chop.
7. Once celery and carrots become tender, add chicken and seasoning for soup (reserve 1 tablespoon chicken base and 1 teaspoon beef base).
8. Allow to boil for  45 minutes.
9. Add egg noodles.
10. Boil for 45-60 minutes. Add water slowly to desired thickness.
11. Add more chicken and beef base to taste.
12. Reduce heat and keep warm until serving.