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Homemade Chicken Noodle Soup

Homemade Chicken Noodle Soup
  • Category

    Soup

  • Cusine

    American

What do you need?
How to make?

Ingredients

One 3 1/2-pound chicken, cut into parts—breast, thighs, backs, wings and neck

5 carrots

5 ribs celery , including celery tops for the stock

1 onion, quartered

3 cloves of garlic, peel on, cut in half

2 to 3 sprigs fresh thyme

1 bunch parsley

5 whole peppercorns

Salt

4 to 8 ounces egg noodles

Freshly ground black pepper

Directions

Remove the breast meat from the breast bones, and the thigh meat from the thigh bone, place in a bowl, cover and chill in the refrigerator until needed towards the end of preparing the soup. Remove and discard the largest pieces of breast and thigh skin. Cut away and discard excess fat from chicken pieces.

Place breast and thigh bones, the back, leg, neck, and wings in a large pot. Cover with water. Bring to a full rolling boil. Boil for 3 minutes. After 3 minutes, remove from heat, drain off the water, rinse the bones and the pot.

Return the now parboiled bones to the clean pot. Add a couple carrots and a couple celery ribs, each cut into 2 inch chunks, and some celery tops if you have them, to the pot with the chicken. Add the quartered onion, garlic cloves, thyme, one-half of the parsley, and the peppercorns to the pot. Cover with an inch or two of water . Bring to a low simmer and let simmer , partially covered, for 1 1/2 hours.

At the end of 1 1/2 hours strain out the bones and vegetables, reserving the stock. If you want, set aside and strip the bones of any remaining meat. After parboiling and 1 1/2 hours of cooking the meat will be rather dry and tasteless, though you could use it in a chicken salad. Rinse out the pot and return the stock to the pot.

Taste the stock. It should be rather bland because up to now, no salt has been added. Add salt to taste. As a guideline, for each quart of stock, add 2 teaspoons of salt.

Add the sliced carrots and celery to the stock, bring to a simmer.

Cut the chicken breast and thigh meat into bite-sized pieces. Add to the pot with the carrots, celery, and stock. Return to a low simmer.

Add the egg noodles and return to a simmer. Note that the noodles will expand substantially in the soup broth as they cook. Simmer for until the egg noodles are just barely cooked through, al dente , and the chicken is just cooked through.

Stir in a handful of chopped fresh parsley. Add freshly ground black pepper, more thyme, and more salt to taste.