Chicken Noodle Soup Time: at least 90 minutes
for the stock
small stewing chicken
OR
chicken carcass with any meat left on I used the rest of the Roast Chicken with Lemon
OR
2 chicken breasts
the tops from a bunch of celery
OR
1 stalk celery
1 carrot
1 onion
1 1/2 quarts (litres) water and 2 tsp chicken base
OR
half water and half prepared stock
Cut the vegetables into large chunks. If you are using the tops to a bunch of celery use them all - including the leaves. Put chicken and vegetables in soup pot or Dutch oven. If carcass is not covered by the liquid cut it into pieces or turn it half way through cooking time. Cover, bring to a boil, reduce heat and simmer for an hour - or 2 or three; the longer the better. If uncooked stewing chicken cook at least 2 hours. Can be made anytime during the day, cooked for 3 - 5 hours unattended and finished before dinner. Strain stock and return stock to pan. Pick the chicken off the carcass, cut or tear into bite-size pieces and set aside. Discard bones and vegetables.
for the soup
4 - 5 carrots
3 - 4 stalks celery
1 onion
1 tsp dried thyme
1 tsp dried basil
1/2 tsp dried tarragon
6 oz egg noodles, about half of a bag
the chicken from the carcass
any gravy left from last night
Bring stock to a boil over medium high heat. If you have any gravy/sauce left from last night whisk it into the stock. Cut carrots in half, the long way then thinly slice. 1/8" (3 cm). Add to stock. Thinly slice celery, add to stock. Chop onion, add to stock. Add chicken to stock. Add herbs, cover and simmer - may need to reduce heat a bit. Let simmer for 15 minutes then add the noodles. Taste and adjust seasoning - more chicken base? Too thick? More water? Let noodles cook, taste and adjust again. Serve.
Note: to make this for a crowd add chicken breasts or thighs and more water/stock to the stock along with the carcass and add more carrots, celery, onions and noodles to the soup.
Cooking for Two? Or more?
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