The Perfect Chicken Noodle Soup

Here's the weekly soup!  I decided to go with something that would help make me feel better and go with a bunch of different foods.  I made some more challah to go with it...basically it's just a nice mid-day meal.

The Perfect Chicken Noodle Soup

8 stalks celery
7 carrots, peeled
1 whole chicken (about 3 1/2 lbs)
2 lbs chicken leg quarters
1 medium onion, cut int pieces
1 garlic clove, cut in half
1/2 bunch parsley
8 springs thyme
20 whole black peppercorns
2 bay leaves
1 tbsp salt
12 cups cold water
3 cups medium egg noodles uncooked

Cut 4 stalks celery and 3 carrots crosswise into 2 inch pieces.  In 8 quart saucepot, combine celery and carrot pieces, chicken along with neck and gizzards (not liver), chicken legs, onion, garlic, parsley, thyme, peppercorns, bay leaves, salt, and water; heat to boiling over high heat.  Reduce heat to low and simmer, uncovered, 2 hours.

Meanwhile, cut remaining 4 stalks celery and 4 carrots crosswise into 1/4 inch thick slices.  Cook noodles as label directs; set aside.

Remove saucepot from heat; with tongs, transfer chicken to pan.  Strain broth through colander into large bowl; discard solids.  Skim fat and discard.  Return broth to saucepot; heat to boiling over high heat.

Meanwhile, remove skin and bones from chicken and discard.  Cut meat into 1/2 inch pieces.

When broth boils, add celery and carrot slices; heat to boiling.  Reduce heat to medium-high; cook vegetables, uncovered, until very tender, about 10 minutes.

Remove from heat.  Stir in cooked chicken and noodles.







Sorry I don't have any other pictures.  I got a little lazy.  This was the most labor intensive soup I've ever made....but it's also the most satisfying and filling.  The homemade broth is really flavorful and the chicken is so soft and delicious.

Happy cooking!