Chicken Noodle Soup
The traditional cure for the common cold, Chicken Soup is is a classic meal with many variations. This recipe is traditional and time tested. You could replace the noodles with rice if you prefer.
We like to make a big pot and then can it – when we do this we leave the noodles out and add them when we reheat it, otherwise they would get too soggy.
Chicken Noodle Soup
Ingredients
- 2 chicken carcasses or 4-6 quarts of chicken stock
- 2 cups cooked chicken meat cut into bite sized pieces.
- 1 medium onion chopped
- 3 carrots sliced
- 3 ribs celery sliced
- 2 cloves garlic pressed
- 1 Tbsp. Parsley
- 1 tsp Thyme
- ½ tsp sage
- 1 Bay leaf
- Salt & ground pepper to taste
- 2 cups uncooked egg noodles
Instructions
- We like to grill two whole chickens, using the two chicken carcasses to make chicken broth and then we use the leftover meat for the chicken soup.
- Cover the two chicken carcasses with water and bring to a boil. Simmer until the meat falls off the bones.
- Using a spider or strainer, remove the carcasses from the stock, and sort through to retain the meat.
- Add the meat back to the stock. If you can work ahead, put the stockpot in the fridge overnight so that you easily skim any fat off of the top.
- Add the vegetables and seasonings to the soup and bring to a boil, and then let simmer for an hour.
- Add the noodles and let simmer until soft. Check and adjust the seasonings, and serve!