Description
Every home cook needs a good chicken soup in their repertoire. I turn to this soup when anyone in my home is under the weather. It is simple and nourishing and easily customizable. I like the classic combo of carrots and celery with fresh dill and parsley. In the fall parsnips are a delicious addition, and in the spring I love to add fresh greens
Ingredients
Homemade Chicken Broth
1 3-4 lb chicken
1 medium onion
2 carrots, chopped
2 stalks of celery, chopped
1 head of garlic, cut in half
handful of fresh dill
handful of parsley
1 tablespoon whole black peppercorns
Chicken Noodle Soup
8 cups chicken broth- homemade or store bought (spring bone is my favorite)
2 carrots, peeled and cut into rounds
2 celery stalks, diced
Cooked chicken, shredded (about 2 cups )
8-10 oz pasta
chopped dill and parsley for garnish
Instructions
Homemade Chicken Broth
1. In a large stock pot combine all the ingredients. Add water to cover 1 inch. Bring to a boil and simmer for 45 minutes or until the chicken is cooked through. Remove the chicken from the pot and set aside until it is cool enough to handle.
2. Remove the meat from the bones and set aside. Return the bones to the pot and continue to simmer for 1.5-2 hours (or longer if you have time) . Strain. You can use this right away or refrigerate/freeze for later use.
Chicken Noodle Soup
1. Place the stock in a pot and bring to a simmer. Add the chicken, carrots and celery. Cook for about 10-15 minutes or until the carrots are soft and tender.
2. Meanwhile, make the pasta cooking al dente- I like to cook it 2 minutes shy of the packaged directions and finish it off in the soup. Strain and add to the broth and veggies. Season well with salt and pepper. Garnish with dill and parsley.