Prep 1 hr
Cook 2 hrs
Found this on yahoo home page this morning. The best chicken soup is made with homemade chicken broth, but if you use canned broth, I won't tell anyone. This recipe makes a lot of soup, which is fine, because it's great to freeze some for a cold or a cold day. This recipe can be found in my first book, Back to the Table: the Reunion of Food and Family (Hyperion)
- 2 tablespoons vegetable oil
- 2 medium onions, chopped
- 3 medium carrots, cut into 1/4-inch-thick slices
- 1 (6 -7 lb) roasting chickens
- 2 quarts chicken broth (see recipe below) or 2 quarts low sodium chicken broth
- 1 quart cold water (or more)
- 4 sprigs fresh parsley
- 3 sprigs fresh thyme or 1⁄2 teaspoon dried thyme
- 1 bay leaf
- salt & freshly ground black pepper
- 2 cups egg noodles
- Cook the chicken wings, onion, carrot, and celery in the oil in a large pot over medium-high heat, stirring often, just until the vegetables soften (the chicken should not brown), about 10 minutes.
- Add enough cold water to the pot to cover the ingredients by 2 inches.
- Bring to a boil over high heat, skimming off any foam that rises to the surface.
- Add the parsley, thyme, peppercorns, and bay leaves.
- Reduce the heat to low and simmer, uncovered, until the broth is full-flavored, at least 2 hours and up to 6 hours.
- Strain the broth through a colander set over a large bowl.
- Discard the solids.
- Let stand for 5 minutes. Skim off the clear yellow fat that rises to the surface.
- Cool to room temperature. Cover and refrigerate until ready to use. (The broth can be prepared up to 3 days ahead, covered, and refrigerated, or frozen for up to 3 months.
Made this the other night for lunch was a real good soup will be making it again thanks for posting oh yeah i did freeze the rest in small containers so i can take them to work or lunch