Homemade Chicken Noodle Soup
from Tyler Florence Food 911
makes 4-6 servings
2 tbsp butter or olive oil
1 medium white onion, chopped
3 cloves garlic, minced
3 carrots, cut into small chunks
2 celery ribs, cut into small chunks
4 sprigs fresh thyme
1 bay leaf
2 quarts chicken stock (8 cups) *recipe below
8 oz dried wide egg noodles
1 1/2 cups shredded cooked chicken *recipe below
kosher salt and pepper, to taste
a handful of fresh flat-leaf parsley, finely chopped
Add butter or olive oil to large soup pot over medium heat. Add the onion, garlic, carrots, celery, thyme, and bay leaf. Cook until the vegetables are softened but not browned, about 5-6 minutes. Add the chicken stock and bring to a boil. Add the noodles and simmer for 5 minutes. Fold in the chicken and continue to simmer for another 5 minutes to heat through. Season with salt and pepper.
Sprinkle with chopped parsley before serving. Enjoy!
Homemade Chicken Stock
makes about 2 quarts
1 whole chicken (about 3 1/2 lbs, preferably free-range), rinsed and giblets discarded
2 carrots, cut into large chunks
3 celery stalks, cut into large chunks
2 white onions, cut into 6 chunks
1 head of garlic, halved
1/4 bunch of fresh thyme
2 bay leaves
1 tsp whole black peppercorns
kosher salt, to taste
In large stockpot, add chicken and vegetables. Pour in only enough water to cover. Add the thyme, bay leaves, and peppercorns, and bring it to a boil. Lower the heat to medium-low and simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that float to the surface. If needed, add more water to keep chicken covered while cooking.
After chicken is done, remove it to a cutting board and let cool until cool enough to handle. Discard the bones and hand shred the meat.
Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or cool completely before refrigerating or freezing.