Chicken Noodle Soup
When you have a chance to have fresh chicken you need to make this chicken noodle soup. I used a freshly butchered chicken and this made the best tasting broth ever! It takes only a few ingredients. It is also the perfect thing to soothe a cold, fever, sore throat or other virus you may have. Not to mention it really warms the soul on a cold winter day!
1/2 of medium onion, chopped
2 large handfuls organic gluten free spaghetti noodles broken into pieces
1 whole chicken stewed, meat cut off bones into bite size pieces
Additonal chicken broth as needed
chicken bouillion cubes (5-6)
water as needed
1 1/2 cups of sliced carrots (mini carrots work well)
Chicken Bouillon cubes
2 bay leaves
2 teaspoons dried thyme
dash of garlic powder
1 1-1/2 cups chopped organic celery
2 tablespoons fresh parsley (added at the end) or 1 tablespoon dried and added right away.
Salt and fresh ground pepper to taste
1 tsp brown sugar
You can make the chicken however you like. See bleow for Sandy’s boiled chicken recipe, but most recipes are all the same ingredients and measurements.
After making the chicken broth and saving meat, in a large dutch oven, add some olive oil in pan, saute onion, celery, carrots in pan until almost tender. Add the chicken broth, bouillion cubes and bring to a boil, add the noodles and seasonings, when noodles are al dente, add cooked chicken. Taste and add more bouillion if desired, along with water to make it consistency you like, season again as needed.
Add the brown sugar and stir in just before serving.
This soup can also be frozen in an airtight container.
Refrigerate left overs, you may have to add more water as the noodles soak up a lot of the liquid.
Grandma’s Boiled Chicken
By Sandy in Oklahoma on food.com
ABOUT THIS RECIPE
“This is the base recipe I use to make chicken and noodles, chicken and dumplings and chicken with rice soup. You can use the chicken for any recipe that calls for cooked chicken and freeze the broth in one cup servings for any recipe that calls for chicken broth.”
1 (3 -4 lb) chicken, whole ( Grandma said 1 fat hen)
1 large onion, chopped in large chunks
3 carrots, chopped into chunks
2 stalks celery, chopped into chunks
1 tablespoon peppercorn, whole
2 garlic cloves, diced
2 bay leaves
1 teaspoon dried parsley flakes
2 teaspoons salt
Wash chicken well. Place all ingredients in large pot. Cover with water.
Cover and bring to boil over high heat. Set lid at angle so steam can escape from pot. Lower heat to gentle boil and cook for 1-1 1/2 hours. Add more water if needed.
When meat is falling off the bone, remove from heat. Remove chicken from broth and let cool. Once cool, remove skin and bones and discard. Chop or shred meat.
Strain broth and cool in fridge until fat hardens on top. Remove fat and discard. Freeze unused broth for future use.