Hearty And Delicious Homemade Chicken Noodle Soup |
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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 10 |
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This hearty chicken noodle soup is the best I ever made! The recipe is heavily adapted from a recipe found on Epicurious by Joan Nathan from Jewish Cooking in America. It's well worth the effort! Ingredients:
6-8 quarts water, or enough to cover chicken and veggies |
1 large (4 lb.) free-range or kosher chicken - cut in pieces |
marrow bones (optional) |
2 whole onions, quartered and unpeeled |
6 cloves garlic, unpeeled and cut in half |
4 shallots, unpeeled and cut in half |
4 parsnips, peeled and cut into large pieces |
3 stalks celery and their leaves |
1 rutabaga, peeled and quartered |
1 large turnip, peeled and quartered |
1/4 cup celery root, chopped |
1 kohlrabi, quartered |
4 carrots, peeled and cut in half lengthwise |
half a bunch of fresh parsley |
1/2 cup snipped fresh dill |
1 tablespoon salt |
1 teaspoon pepper |
1 tbsp. l.b. jamison's chicken flavored soup base |
or 2 pkgs. knorr's homestyle chicken stock |
3 carrots, cut into 1/4 inch pieces |
3 celery stalks, cut into 1/4 inch pieces |
1/2 cup parsley, chopped |
1/4 cup fresh dill, chopped fine |
1 pkg. egg noodles |
Directions:
1. Put the water and the chicken pieces in a large pot and bring to a boil. Skim off the froth. Add all of the ingredients from the first part of the list. Cover and simmer of 2 1/2 hours, adjusting the seasoning to taste.
2. Pick out the vegetables and set aside. Strain the soup through a colander and then a screen strainer, remove the chicken, and refrigerate the liquid to solidify. Remove the skin and bones from the chicken and cut the meat into bite-size chunks. Refrigerate. Remove the fat from the soup. If you don't want to wait, you can just let the soup sit and cool for a while and then spoon off what fat rose to the top.
3. Reheat the soup. Bring to a boil. Puree the saved vegetables in a blender and add a cup or more to the broth. Save the rest for future soups or use as a vegetable dip.
4. Add the chicken, the egg noodles, the remaining 3 carrots, celery and parsley. Simmer about 15 minutes or until the vegetables are cooked, but still firm. Serve with the remaining chopped dill for garnish.
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