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Chicken Noodle Soup

Source of Recipe

Aunt Saunny

1 3-pound chicken, liver discarded
2-1/2 quarts cold water
4 carrots, peeled and cut into bite-sized pieces
2 onions, peeled
2 celery stalks with leaves, cut into 4 pieces
6 cloves garlic, peeled
2 fresh thyme sprigs (or 1/2 teaspoon dried thyme)
1-1/2 tsp Kosher salt
1 tsp whole black peppercorns
Soup:
1 cup small pasta, cooked
1 cup frozen peas, thawed
2 Tbs fresh dill, chopped
2 Tbs fresh parsley, chopped
1/8 tsp salt
1/8 tsp pepper



To prepare broth:
1 Place chicken (except liver), giblets and neck with all
remaining broth ingredients into large pot; cover. Over high heat, bring
to boil. Reduce heat to low; skim surface of broth to remove foam. Let
simmer for 1-1/2 hours, skimming occasionally, and turning chicken. Add
more water if necessary to keep chicken submerged.
2 Remove chicken with tongs and cool. Strain broth through
a fine sieve. Discard celery, herbs and spices. (Also, discard giblets
and neck if used in broth.) Reserve onions and carrots. Remove any
excess fat from top of broth with spoon.
3 Pull chicken meat from bones and discard skin and bones.
Dice chicken and reserve. Quarter cooked onions if desired.
To prepare soup:
1 In large soup pot over high heat, return strained chicken
broth and bring to rolling boil. Add reserved onions and carrots.
Reduce heat to low; stir in reserved chicken meat, pasta and frozen peas,
cooking until warm. Season with salt and pepper. Ladle soup into bowls
and top each with dill and parsley.


Servings: 8