Chicken Noodle Soup
Whenever someone we love is sick, I make this soup for them. It takes some prep work but is 100% worth it. We never have leftovers for long.
Ingredients
- 1 whole chicken or equivalent weight. – you need dark meat bones, and skin
- 6-7 large carrots
- 1 large white onion
- 1 whole celery heart
- 4 bay leaves
- 2 tbsp peppercorns
- Chopped fresh parsley
- 1/4-1/2 c white wine
- 2 tbsp white vinegar
- salt and pepper
- water
- 1 pkg egg noodles
Instructions
- Season chicken with salt and pepper and place in large stock pot.
- Cut onions into large wedges, 3 stalks of celery and 2 carrots (peeled) into large chunks and place in pot with chicken and bay leaves and peppercorns. Cover with water
- Turn burner to high heat and bring to rolling boil.
- Boil uncovered for one hour.
- Reduce heat to med-low, cover, cook for one more hour. Turn off heat, do not uncover, allow to cool to a temperature where you can touch the bones/meat without burning your fingers.
- Place strainer (mesh works best) in large bowl and strain liquid. Reserve all liquid and place back in stock pot.
- Discard skin, bones, onions, carrots, celery leaves, peppercorns, bay leaves. Save meat, tear into bite sized pieces and place back in stock pot with broth.
- Peel and large chop carrots and celery and add to broth. Add wine and vinegar to taste, a little at a time.
- Add salt and pepper to taste.
- Bring to a boil and cook until vegetables are tender.
- About ten minutes before done, add parsley – saving some for garnish.
Tried this recipe?Let us know how it was!