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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 6 |
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Quit eating that canned stuff. Real soup is very easy to make-it's just a little labor intensive. The end result is worth it!!! Ingredients:
1 roasting chicken, rinsed |
1 onion |
6 carrots |
6 celery |
4 garlic cloves |
2 tablespoons oregano |
2 tablespoons parsley |
1 tablespoon thyme |
1 lb egg noodles |
more vegetables |
Directions:
1. In a large stockpot, place rinsed chicken and cover with water. Bring to a boil. Add chopped-up (or better yet, crushed) vegetables and herbs. Reduce to a simmer. Barely simmer, just a few bubbles consistently rising to the top, for a couple of hours. The meat will eventually fall off the bones and you will get a nice flavor and gelatin from the bones. If you keep the heat too high, the soup will be cloudy.
2. Now, strain the whole contents through a colander into a clean pot. Prepare the noodles as per the bag directions in a separate pot in cold water. You can cut up some new vegetables and steam them to be added to the final soup. Spread out the boiled contents and reserve the big bits of chicken. You can discard the vegetables because all the nutrients/flavors are now in the soup.
3. Line the colander with a clean dish towel or cheesecloth and strain it again. You should end up with a nice clear broth. Skim most of the chicken fat off the top or refrigerate the stock and remove the clumps. Add the vegetables and the noodles. Salt and pepper to taste.
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