Homemade Chicken Noodle Soup |
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Prep Time: 60 Minutes Cook Time: 300 Minutes |
Ready In: 360 Minutes Servings: 3 |
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I got this from a friend and made it after never having cooked chicken before at all. My husband said it was the best chicken noodle soup he'd ever had - and he's super picky! Ingredients:
1 whole roasting chicken |
16 -18 cups water |
1 head celery |
15 carrots |
3 large onions |
4 cups dry egg noodles |
1 tablespoon dry basil |
1 teaspoon dried dill |
1 teaspoon dry tarragon |
1 teaspoon dried parsley |
2 tablespoons salt |
ground black pepper |
Directions:
1. Place whole chicken in a large pot and cover with water. Heat over a medium flame and bring to a boil, reduce heat to medium low and cook for 50 minutes. While chicken is cooking peel carrots and dice into large chucks; dice the onions and celery into large chucks; reserve vegetables.
2. When chicken has finished cooking remove and let cool for 10 minutes. Keep the pot of cooking water on the stove and continue to cook on a medium flame.
3. Once the chicken has cooled clean the chicken and reserve all meat making sure to remove all skin and fat. Return all chicken bones and scraps to the pot of simmering water and cook for another 2 hours. This will create your stock, flavoring your soup.
4. After two hours of cooking strain the stock into a large bowl and reserve. Clean out the stock pot and return to the stove. Place cut vegetables and seasonings in the stock pot along with 1/4 cup of chicken stock and simmer for 20 minutes, stirring often.
5. Once the vegetables have cooked add the remaining chicken stock and increase the heat to medium. Bring to a boil. Once the soup is boiling add the dry egg noodles and cook for 10 minutes. Next add the cleaned chicken meat. Reduce heat to a simmer and adjust the seasonings if needed with salt and pepper.
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