Chicken Noodle Soup (AKA Feel Better Soup)

Summary: This soup has no bells or whistles–just simple goodness that will send a cold on the road in a hurry.

Ingredients

  • 2 tablespoons olive oil
  • 2/3 cup onions, chopped
  • 2/3 cup celery, chopped
  • 1 cup carrots, chopped
  • 4 cups cooked chicken, shredded or cubed
  • 2 teaspoons fresh thyme, roughly chopped
  • 12 cups “Homemade” chicken stock
  • 4 ounces thin noodles, broken into pieces
  • As needed salt and pepper

Instructions

  1. In a large stock pot, saute celery and onion in olive oil.
  2. Add chicken, carrots, thyme, and stock. Simmer for 30-60 minutes.
  3. Add noodles, and simmer for 10 additional minutes. Season to taste and serve.

Cooking time (duration): 70 minutes

Number of servings (yield): 8-10

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“Homemade” Chicken Stock

Summary: While homemade stock is a great thing to keep on hand in the freezer, I have found that oftentimes I lack the time to make it! I make my “homemade” stock by cheating and starting with a store bought broth as my base. Doing this will save hours of your stove churning away on low.

Ingredients

  • 1 whole chicken, cut up (see notes below)
  • 1 large onion, quartered
  • 2 large carrots, peeled and cut in half
  • 2 ribs of celery, cut in half
  • 2 sprigs fresh thyme
  • 2 sprigs fresh parsley
  • 10 to 15 peppercorns, whole
  • 2 bay leaves
  • 2 cloves garlic, peeled
  • 5 quarts chicken broth, store bought
  • 3 quarts water

Instructions

  1. Place chicken, onions, carrots, celery, garlic, herbs and spices in a stockpot and cover with chicken broth and water.
  2. Cook on high heat until liquid come just to a boil. Reduce heat to medium low and cook until chicken reaches 165º F.
  3. Remove chicken from stockpot and pull all meat from the bones. Let meat cool and save. If not using immediately, chicken can be placed in a freezer bag and frozen for later use.
  4. Strain stock through a fine mesh strainer into a heatproof container removing remaining solids. Cool immediately in a sink of ice water to at least 70º F. Continue chilling in the refrigerator, uncovered, until temperature is below 40º F.
  5. Once stock is below 40º F cover and refrigerator overnight.
  6. Remove solidified fat from surface of liquid and store in refrigerator for 2 to 3 days or in freezer for up to 3 months.

Notes

  1. In my stock I use a whole chicken, because I like to keep pulled chicken in my freezer for other recipes, however you could also use 3-4 lbs. of chicken carcasses to make the stock.
  2. How to cut up a whole chicken. http://www.gourmet.com/food/testkitchen/2009/01/knauer_how_to_cut_up_whole_chicken
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