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Chicken Noodle Soup




Source of Recipe


Mai of Recipe Circus






Recipe Introduction


I made this with a roast chicken frame that we had eaten the night before.





List of Ingredients



• 1 whole chicken
  
• 16 - 18 cups water
  
• 1 head celery
  
• 15 carrots
  
• 1 large onion
  
• 2 - 3 cups dry egg noodles
  
• 1 tablespoon dry basil
  
• 1 teaspoon dry dill
  
• 1 teaspoon dry tarragon
  
• 1 teaspoon dry parsley
  
• 2 tablespoons salt
  
• freshly ground pepper to taste
  






Instructions



1. Place the chicken in a large soup pot and cover with water. Heat over medium heat and bring to boil, reduce heat to medium low and cook for 1 hour.
   
2. While the chicken is cooking peel carrots and dice into large chunks. Dice the onions and celery as well and reserve.
   
3. Once the chicken has finished cooking remove and let cool for 15 minutes. You can continue cooking the water on the stove.
   
4. Once the chicken has cooled pick all the meat off and reserve, making sure to remove all skin and fat. Return all chicken bones to the pot of simmering water and cook for another 2 hours. This will create your stock.
   
5. After 2 hours of cooking strain the stock into a large bowl and reserve. Clean out the stock pot and once again return to the stove. Place your cut vegetables and seasonings in the stock pot along with 1/4 cup of the chicken stock and simmer for 20 minutes, stirring often.
   
6. 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.
   






Final Comments


This recipe made a large pot of very hearty soup. Yummy! A good comfort food for a cold night with a good loaf of rye bread.