Good Old Fashioned Chicken Broth |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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What better way to warm up on a cold winter day than a steaming bowl of gorgeous chicken broth? I often drink this in a mug just as I would coffee. And as Mom used to say, Chicken broth IS good for colds ! Read more ! Ingredients:
one 4 lb chicken, preferably free range |
2 lb backs and necks |
2 large onions,unpeeled, cut in chunks |
3 large carrots, cut in chunks |
3 stalks celery, cut in chunks |
4 cloves garlic, unpeeled |
6 peppercorns |
4 sprigs parsley |
8 oz egg noodles |
salt and freshly ground pepper |
Directions:
1. Cover chicken and backs and necks with water about 1-inch in large pot.
2. Bring to boil.
3. Reduce heat to low and skim the foam that rises to the surface.
4. Add onions, carrots, celery, garlic, peppercorns and parsley.
5. Simmer soup for 1 hour maintaining a gentle simmer with some bubbles rising to the top.
6. If you cook the soup on too high heat, it turns cloudy.
7. After 1 hour, check the chicken and if the juices are clear, remove from soup pot.
8. Cool a little, remove bones, discard skin and return bones to pot, reserving chicken for another use.
9. Simmer for 2 hours longer or until soup is filled with flavor.
10. Strain, discarding bones and vegetables.
11. Chill and remove fat.
12. Bring water to a boil in large pot, add noodles and cook for 7 minutes or until tender.
13. Reheat soup, seasoning it with salt and freshly ground pepper.
14. Serve soup with noodles and sliced cooked chicken, if desired.
15. Delicious!
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