Dad's Chicken Noodle Soup

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READY IN: 2hrs 15mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook one whole chicken. I use a blue roasting pan with lid, wash the chicken, place in pan, cover, into oven at 350° for an hour. Don't forget to flour the liver and cook it too, it's the best part. No need to add water or anything.
  • When the chicken is done, set aside to cool.
  • Cut up a pound of carrots and boil them for 10 minutes in a saucepan,
  • then add six cut up stalks of celery to the boiling carrots and cook for 10 minutes longer.
  • Drain the vegetables and rinse with cold water. Careful now, make sure the celery is a little crunchy.
  • Start heating 8 cups of water in your large soup pot, when it boils add chicken bouillon in the proper amount and boil for a few minutes. Then set soup pot off heat.
  • Add the cut up chicken meat that has been separated from the bones, and skin and other littly icky chicken parts.
  • The chicken left over stuff then gets boiled for 10 minutes in a small saucepan with about 4 cups of water to leech out the true essence of chicken. That part isn't really necessary, but it tastes better when you do that step.
  • The cooled carrots and celery are now added to the soup pot.
  • Boil a 1 pound package of egg noodles, don't cook too long, al dente is the goal. Rinse in cold water and into the soup pot.
  • By now the chicken parts are boiled, pour through a strainer and when the liquid cools some, the fat will rise to the top. Skim that off, and add that last 2 cups or so of liquid to the soup pot.
  • That's about it. There's enough salt from the bouillon, I guess you could do herbs if you know about that, but I just let it cool a litle while and into the fridge. We microwave it to reheat, it's gone in 2 days. It feels healthy. Bon appetite.
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