29 January 2014

Homemade Chicken Soup

A few days ago I made homemade chicken noodle soup for our community group. It was such a hit that I
decided to type up the recipe and share it. This way, too, it's written down instead of just in my head, so I don't have to try to remember it!

The inspiration for this recipe is a kids' book called Noodle Soup by Gloria Repp, but I've modified the original quite a bit and made it my own.

Chicken Noodle Soup

Serves 12. Prep time: 5 hours. Cooking time: 45 minutes.

  • 1 rotisserie chicken
  • 2 onions, chopped
  • 4 cloves garlic, finely grated
  • 6 carrots, cut into 1/2 inch slices
  • 3 stalks celery, cut into 1 inch slices
  • 8 cups chicken stock
  • 1 tablespoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried basil
  • 1/4 cup dried parsley
  • 2 large or 4 small bay leaves
  • 1 pound egg noodles
  • 2 10.5 ounce cans cream of chicken soup

  1. Separate chicken from skin and bones. Break chicken into bite-sized pieces. Reserve chicken.
  2. In a large pot, cover skin and bones of chicken with water. Bring to a boil. Lower heat. Simmer 4 hours.
  3. Strain out bones and skin and discard. Reserve liquid (stock) for soup. (Steps 1-3 can be done several days ahead of time.)
  4. In a large stock pot, sweat out onions and garlic in several tablespoons of olive oil until onions are soft.
  5. Add reserved stock from boiling the chicken bones. Add all remaining ingredients except noodles and cream of chicken.
  6. Bring to a boil. Lower heat. Simmer 35 minutes or until carrots and celery are soft.
  7. Add reserved chicken, egg noodles, and cream of chicken soup.
  8. Bring to a boil. Lower heat. Simmer 10 minutes or until noodles are soft.
  9. Remove bay leaves before serving.

No comments: