Big Book of Soups & Stews is just what the doctor ordered! Luscious egg noodles transform a simple chicken stock into a soulful concoction with the power to heal. You can use the stock, without the noodles, as an ingredient in other dishes. ">

Chicken Noodle Soup

American Soup

Chicken soup from Maryaua Vollstedt's Big Book of Soups & Stews is just what the doctor ordered! Luscious egg noodles transform a simple chicken stock into a soulful concoction with the power to heal. You can use the stock, without the noodles, as an ingredient in other dishes.

Ingredients

  • 1 chicken (3 to 3 1/2 pounds), quartered
  • 10 cups water
  • 1 yellow onion, quartered
  • 3 carrots, each cut into 4 pieces
  • 2 celery stalks, including some tops, cut up
  • 2 garlic cloves, halved
  • 3 parsley sprigs
  • 3 to 4 fresh basil Leaves, or 1/2 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 1/2 teaspoons salt
  • 1 teaspoon peppercorns
  • 1 bay Leaf
  • 1/4 cup dry white wine (optional)
  • 2 cups (4 ounces) dried egg noodles

Directions

1. To make the stock: In a large soup pot, combine the chicken, water, vegetables, and garlic. Bring to a boil. Skim off the foam. Add the parsley, basil, thyme, salt, peppercorns, bay leaf, and wine, if using. Reduce heat to medium-low, cover, and simmer until the chicken is very tender, 1 to 1 1/2 hours. Transfer the chicken to a plate and let cool. Strain the stock into a bowl and discard the solids. Using a fat separator, degrease the stock and return to the pot or, if time allows, refrigerate it overnight and then remove the congealed fat.
2. Remove the skin and bones from the chicken and discard. Cut the chicken into bite-sized pieces and add 2 to 3 cups chicken pieces to the stock (use the remainder for other purposes). Add the noodles and bring to a boil. Reduce heat to medium-low and cook, uncovered, until the noodles are tender, about 10 minutes. Taste and adjust the seasoning.
To make ahead: Let cool, cover, and refrigerate for up to 3 days, or freeze before adding the noodles in an airtight container for up to 2 months.
To reheat: If frozen, let thaw in the refrigerator before reheating. Bring to a simmer over low heat. Cook the noodles separately in boiling salted water until tender, about 10 minutes. Drain and add to the simmering soup.


Serves 6

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Submitted 6/15/06.
Source: From our house to yours
Submitted By: b smith

Chicken Noodle Soup