HEARTY CHICKEN SOUP

Some people seem to think that making Chicken Soup from scratch is an all day affair. If it was, I wouldn't be making it believe me... It is well worth the few minutes of preparation, to see the empty bowls at the end of the meal.

I look at Chicken Soup, as an entire meal, if cooked correctly. It should have a good balance of vegetables ~ proteins and YES... fats. This fits the bill to perfection. Add a small light salad, and some warm toasted, crusty Italian/Sourdough Bread, and you have the "Perfect Meal". We added a nice, Dark Oktoberfest Beer, but a glass of red wine would have been equally good ~  

  

This particular recipe was prepared and cooked, with 1/2 an already roasted chicken, which is why I chose the ingredients I did. If I am making this soup from the very beginning with a raw chicken, I do change a few ingredients, and prep a little differently, which I will note, at the end of this posting. This recipe well feed approximately 4. 

 

Ingredients: 

1 - 1/2 Already cooked, Roasted or Rotisserie Chicken

48 oz. Chicken Stock, or Chicken Broth

1 C water

4 Carrots, *peeled, and sliced* (Place in pot of cold water and set aside)

2 Lg. Celery Stalks

1/2 Lg. Onion *sliced (then coarsely diced)

3 cloves Garlic, minced

2 tsp. Bells Seasoning

2 Bay leaves (Lg.)

1/4 tsp. thyme

1 tsp. Basil

1 tsp. Parsley

2 Lg. fresh sprigs of Sage (or 1/4 tsp. dried)

1/2 tsp. Rosemary

1/2 tsp. Salt (I prefer sea salt)
1/2 tsp. Paprika

Pepper to taste (I prefer fresh cracked black pepper)

1/2 pkg. of Egg Noodles

6 quarts water (to cook noodles in)

Salt

4 drops olive oil

Alternatives: (you can also add 1/2 half diced orange/yellow turnips (needs to be added in the last 25 minutes left of cooking), or snow peas, as many as you like, (in the last 15 minutes of cooking as well...) each ingredient, only adds more to the soups flavor. But don't overdo it either. There is a lot to be said for simple, hardy, down home fare.) 



Directions:

• Cut/Separate the Chicken into large pieces.
• On a medium setting/flame; In a soup pot, add the Chicken Stock/Broth and water.Add - Bay leaves, onions, garlic, celery, salt, pepper, spices and stir well, then add chicken parts, with skin left on. (OH Yuck, you say?... This is where all the flavor is!!! It will be removed before serving, don't worry.)
• Let the mixture warm up. Once the chicken is warm, remove from the pot. to a plate, with your fingers, remove the meat from the bones (so much easier than if the chicken was cold.) Pull in chunks, or shred or both (which is what I do).
• Now take all cleaned long bones; wings, legs thighs etc. make sure there are no other little bones, or pieces that could snap off attached, and put them back in the pot (there will probably be only 4 or so and they are large enough to easily be removed later.)
• Add the Chicken... back to the pot, Stir well, bring back to a slow boil, cover, reduce heat to simmer, and simmer for 45 minutes. *By now your house is smelling like you have been cooking for hours instead of 20 minutes.        

• Add the carrots (make sure you drained them) in the last 20 - 25 minutes, and bring the pot to a high simmer.
• Taste now. Add salt and pepper if needed, and cover pot again.
• In a separate pot, add water, salt to preference, and olive oil. Bring to a rolling boil.
• Add Egg Noodles, and cook according to package direction.
• Once noodles are at desired tenderness, remove from heat and stain.

• When the carrots are done to your desired consistency, the soup is done too. Taste for salt and pepper.
• Remove...Bay Leaves, Bones, and Skin from soup. Mix Soup Well. Taste, add salt and pepper if needed.
• Serve: Place noodles in bottom of soup bowls, cover with a ladle or two of soup, mixing gently with a spoon, and Serve. 

 

 

Best Served with a nice crusty, warmed Italian/Sourdough Bread, and small light salad!!!

 

NOW ENJOY!!!

 Directions for making soup with a whole, uncooked chicken: 

This should yield 8 -10 servings  

NOTES: When I make Chicken Soup from scratch, I DO follow the main recipe above, with just several small exceptions.

I add the WHOLE chicken, *cleaned and giblets removed* to large soup pot.

Salt and Pepper it liberally.

I then sprinkle the whole chicken with paprika. (I leave this part out on already cooked chicken recipe above, using just a small amount for flavoring instead.)

Add enough water to cover the entire chicken and carrots to come, allow for some reduction of the liquid as well.

(I omit the Chicken Stock/Broth here) The water is taking it's place now.

I add all ingredients to the pot, except the noodles and carrots now. ***Amounts of ingredients, all double for a whole chicken here.*** 

I bring the Chicken to a slow boil and cover. Cook time: according to weight and package.

In the last 1/2 hour, add your carrots

At this point, once cooked.... This is what is called, "Chicken in a Pot"... which is seen on many memorable restaurant menus.

Once your chicken is cooked, with no red juices flowing when pierced with a fork, and legs are easily removable, Remove Chicken from stock, and place on plate large enough to remove the amount of chicken you desire. Cover pot, and remove from heat here while preparing chicken.

Remove chicken from bones, (BUT allow to cool a bit before you begin, otherwise you will burn your fingers lol ) cut up Chicken in pieces, chunks and pulled, then... add Chicken pieces back to the pot.

Replace pot on heat, mix well with wooden spoon, and simmer, covered for 5 more minutes

Your noodles should be cooked now. BTW: they don't have to be... Egg Noodles, add whatever suits your fancy. Bow Ties, Spirals, etc.

Spoon noodles into soup bowls, and then ladle the soup on top, mix gently with spoon, and serve.

© 2013 Jayne's Crazy Kitchen