Old-Fashioned Chicken Noodle Soup
Equipment
Ingrediënten
- 1 3-4 lb. chicken
- 1 stalk celery chunked into thirds
- 1 small onion quartered
- 2 carrots peeled and chopped or sliced
- 4 cups cooked noodles about 8 ounces uncooked, drained
- salt and pepper to taste
Instructies
- In a large pot, add the chicken, celery, and onion; cover with water to about 3 inches over the chicken.
- Cover the pot, bring to a boil, and then lower the heat to keep a slow simmer going.
- Boil the chicken until done, about 1½ hours.
- Remove the chicken from the pot and let it cool enough to handle.
- Strain the broth and return it to the soup pot; allow the broth to cool enough so that the fat rises to the top and then skim off as much fat as you can.
- Turn the heat to about medium and bring the broth to simmering again.
- Prepare the carrots and add them to the broth.
- Cook them until soft.
- In the meantime, remove the chicken from the bones and skin.
- Chop or shred the chicken into bite-sized pieces and add the pieces to the soup while the carrots are cooking.
- At this point, taste the soup and add salt and pepper and any other spices that sound good to you, such as thyme, summer savory, marjoram, oregano, etc.
- (I usually stick to just salt and pepper—we’re purists in our family.
- ) When the carrots are done, add the cooked noodles and continue to simmer for several minutes to heat thoroughly.