No matter how sick you feel, physically & emotionally, there is something about homemade chicken noodle soup that cures all pain. Recently, my neighbor who is eleven years old, has been feeling awful. He has been getting really bad headaches, even migraines. The other day when I was watching him, he was at his worse. The pillow he was laying on felt like it was hurting his head. He was nauseous and could not eat without getting sick.
Seeing how bad he was hurting, it inspired me to make something I have never made before.It is something that everyone loves to have when they feel under the weather. You guessed it, I made chicken noodle soup from scratch.
I had no idea what I was getting myself into…but it was so worth it! It is a very time consuming soup, but very delicious and flavorful.
Here are the ingredients:
2 packages of chicken ( 1 drumstick and 1 thighs)
3 quarts of Chicken Broth
3 medium onions
5 carrots
4 celery stalks
1 leek
2 garlic glove
2 sprigs of parsley along with a large handful (1 to 2 tablespoons chopped)
2 sprigs of thyme
1 bay leaf
7 whole peppercorns
6 ounces of egg noodles
Pour all the chicken broth into a large stockpot along with the pieces of chicken and place over medium heat. Roughly chop 2 carrots, 2 celery stalks and an onion. Add them to the stockpot. Then crush 2 cloves of garlic, and add to the pot. Add the 7 whole peppercorns, bay leaf, 2 sprigs of thyme and parsley. Add water just until the chicken is completely covered. Bring to a boil then reduce heat to low and simmer. Allow the chicken to cook, roughly an hour.
Once the chicken is cooked, take it out of the stockpot and place into a large bowl. Pour broth into a superfine strainer or sieve, allowing the broth to just go through- you do not want any of the fat in the broth. I actually used a normal sieve and put a paper towel in it to catch all the fat (almost like a cheesecloth). And it did the trick! I was left with perfect broth. I placed the reserved broth to the side and started on the vegetables.
What was used in the broth as the chicken was cooking, gets thrown away. You use the remaining vegetables for the actually soup. So now that the broth is strained and the chicken is cooling, start chopping 3 carrots, 2 celery stalks, 2 medium onions and 1 leek into quarter inch, or bite size pieces and place into another bowl.
I then took another stockpot (needs to be big enough to hold the broth- the finish soup will be made in this) and melted 2 tablespoons of butter and added the chopped vegetables. I cooked them for 5 to 7 minutes, depending on how big the pieces were. As the vegetables were sweating, I took the skin of the chicken, and shredded the meat and chopped a large handful of parsley. I then added the reserved broth to the pot along with the shredded chicken & parsley.
I let this cook until the carrots were tender, and then added the egg noodles along with the remaining parsley to the pot. The noodles took 8 minutes to cook. Once the noodles are ready, the soup is ready to eat!
Enjoy!
xoxo
myfortheloveoffood 