Rustic Chicken Noodle Soup

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It has been a brutal winter here on the home front.  Snow continues to fall and wind chills continue to dip well below zero, and the days of shorts and relaxing pool side seem light years away.  Yesterday I made this chicken noodle soup, my husband is back to work, and after working out in these bitter temps this warm and tasty soup sure hit the spot.  There is something about making soup from scratch, I felt like a woman from the pioneer days.  Sometimes I feel like I was born in the wrong era, I’m happiest being at home taking care of the house and child, and having dinner ready for my husband when he gets home.

Ingredients:

3 to 4 lb whole chicken (neck, liver, and giblets removed)

6 stalks of celery

6 carrots peeled

1 onion peeled and quartered

5 sprigs thyme

5 sprigs rosemary

bunch of fresh parsley

Parmesan cheese rhine (If you have it)

2 garlic cloves chopped

2 bay leaves

1 tablespoon salt

1 teaspoon freshly ground pepper

12 oz egg noodles

Directions:

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Quarter your onion, cut 3 celery stalks in half, peel 3 carrots.  Keeping the other celery stalks and carrots for later.

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In a large stock pan, 1st put the chicken in.  Then add: onion, the 3 halved celery stalks, 3 carrots, fresh herbs, chopped garlic, parmesan cheese rhine, chopped garlic cloves, salt, and pepper.

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Then, add water until chicken is covered.

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Bring to a boil over high heat.  Reduce heat and continue cooking at a gentle boil for 1-1/2 hours.  Angle your lid so steam can escape as it cooks.  Add water as water evaporates.

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Remove chicken.  Remove skin and bones.  Then shred chicken with 2 forks.  The chicken will be extremely tender and will shred easily.

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Strain veggies, herbs, and cheese rhines from broth, and reserve broth.  Add water to broth until pot is about 3/4 full and bring broth to a boil.

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Chop reserved carrots and celery.  Add veggies to boiling broth and cook until tender, about 20 to 25 minutes.  Finally, add chicken and egg noodles to boiling broth and cook for another 6 to 8 minutes.  Taste broth and add salt and/or pepper if needed.

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I like to shave fresh parmesan over the hot soup.  Enjoy your hard work.  You can enjoy this soup throughout the week.  You may want to keep extra chicken broth on hand, the noodles tend to absorb the broth.

Click here for printable recipe.

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2 thoughts on “Rustic Chicken Noodle Soup

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