Thursday, December 01, 2005
MY FAVORITE CHICKEN NOODLE SOUP
I love this method of making a very healthy and homemade chicken soup. The broth is made while the whole chicken and vegetables are cooked in water. I make it a little different each time, but it always turns out great.
2 pounds carrots, cut crosswise into 1/2 inch pieces
2 medium onions, cut into 1/2 inch dice
5 stalks of celery, cut into 1/2 inch dice
1 4 pound chicken, rinsed
6 whole cloves of garlic, peeled
3 bay leaves
dried herbs- sage, thyme, rosemary
1 batch of homemade pasta- roughly cut into large noodles
1. In a large pot, combine carrots, onion, celery, garlic,peppercorns, bay leaves, and chicken, breast-side down. Add enough water just to cover ( season with salt). Place over high heat, and bring to a boil. Reduce to a simmer, and cook, partially covered, until chicken is cooked through, about 35 minutes. Skim any foam that rises to the top and discard.
2. Remove chicken from pot, and let stand until cool enough to handle. Remove meat from bones, discarding skin and bones. Tear meat into bite-size pieces, and return to pot. Add desired amount of dried herbs. Cook unitl heated through and adjust for seasoning.
3. Cook homemade noodles in boiling soup.