12 September, 2011

Chicken Noodle Soup

I love easy, uncomplicated recipes.  My family loves chicken noodle soup.  It's the traditional variety they crave.. just good old chicken, broth, and the classic veggies with basic seasonings. I know some like to go the faux yellow coloring route.   No yellow food coloring please.  There is something so charlatan-esque (yes i just made that up) about that.  Stay the natural path and you won't regret it. That yellow stuff doesn't look like real chicken broth.  Sorry.

I make large batches and freeze it in portions for later meals.

Chicken Noodle Soup

1 whole chicken, cleaned and dried (make sure you take out the giblets)
4 c. water
4 c. chicken broth
2 c. carrots cut in 1" pieces
1 1/2 c. sliced celery
1 c. chopped onion
8 oz. wide egg noodles
1/4 c. chopped parsley
salt and pepper to taste

Cook chicken in the water and broth in a 4 or larger qt. pot.   Bring to a boil.  Reduce heat and simmer for 25-30 min.  Remove chicken and let cool.  Strain broth through a colander and even cheesecloth if you want a really clear broth (I don't do cheesecloth).  Put strained broth back in pot and start heating.  Taste and see if you need to add salt.  Add celery, carrots, and onion.  Simmer 15 minutes.  While the veggies simmer pull the meat off the chicken into bite size pieces and set aside.  Add noodles and cook 8-10 minutes.  Add the chicken and parsley.  Salt and pepper to taste.

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