Homemade Chicken Noodle Soup |
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Prep Time: 30 Minutes Cook Time: 75 Minutes |
Ready In: 105 Minutes Servings: 10 |
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Ingredients:
1 whole(s) chicken |
1 package(s) noodles-rotini preferred |
1 cup(s) carrots chopped or baby |
2 stalk(s) celery chopped |
1 cup(s) mushrooms chopped |
5 sprig(s) thyme (leaves on springs) |
1/2 cup(s) white wine |
1/2 cup(s) cream |
1 whole(s) garlic pod |
1 whole(s) onion |
3 dash(es) tabascco sauce |
salt to taste |
pepper to taste |
Directions:
1. Chop garlic & onion in loose pieces.
2. Boil chicken garlic and onions in about 8 cups of water until all meat is cooked. I use the carcass from roasted chicken or rotissere chicken with meat picked off for use for more flavor.
3. Strain stock and discard all solids except meat. Put meat in bowl on side.
4. Put stock back large stock pot.
5. Add carrots, chopped celery, mushrooms and whole thyme springs.
6. Bring to boil, then reduce to simmer for 45 minutes.
7. Chop or tear meat into bite sized pieces.
8. Add white wine, tabassco & chicken meat to soup.
9. Return to boil.
10. Add pasta to boiling soup.
11. When pasta has soften and is almost ready to eat, reduce to simmer and mix in the cream.
12. Salt and pepper to taste
13. I have used smoked turkey carcas as well and this gives a great smoky flavor-Just remember to discard the skin before boiling the carcass (else too salty)
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