Chicken Noodle Soup From Scratch |
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Prep Time: 0 Minutes Cook Time: 150 Minutes |
Ready In: 150 Minutes Servings: 10 |
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I've been tweaking this soup for a long time now, and am finally satisfied with it. It's healthier than sodium-packed canned soups and just so comforting, especially in the wintertime! Use whatever pasta you prefer. Read more . I like to add precooked pasta to the soup just before serving, to avoid mushiness. Ingredients:
1 whole 4-5 lb. chicken |
16 cups cold water |
1 onion coarsely chopped |
1 large carrot coarsely chopped |
celery leaves, coarsely chopped |
salt and fresh ground pepper |
2 whole, peeled garlic cloves |
2 cups finely diced carrots |
1 1/2 cup finely diced celery |
1 cup finely diced onions |
1 1/2 cups finely diced, skinned and seeded tomatoes |
1 tbsp. dried thyme leaves |
1 cup frozen peas. |
precooked flat noodles, or orzo or acini de pepe pasta |
1/4 cup finely diced parsley |
Directions:
1. Rinse chicken thoroughly.
2. Add whole, raw, chicken to stock pot along with the water, onion, carrot, celery leaves, dried thyme, pepper and garlic cloves.
3. Bring to a boil and simmer for 1 1/2 hours until chicken is thoroughly cooked.
4. When done, remove chicken from pot.
5. Strain liquid.
6. When chicken is cooled, debone and cut chicken meat into small pieces.
7. Put strained liquid back into stock pot.
8. Add chicken, celery, tomatoes, onions, carrots to broth. Season to taste with salt and pepper.
9. Bring to a boil then turn heat to simmer until vegetables are done to suit your taste (approximately 1 hour).
10. Add 2 heaping tablespoons of Better than Bouillion chicken paste for added flavor.
11. Add frozen peas and parsley.
12. Just before serving, add pre-cooked pasta.
13. Makes approximately 16 cups of soup.
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