**by request from Jen
I’m going to say upfront I’ve only made this once, and though it came out really well, I don’t know why. Actually, I didn’t get to try any, but those that did said it was fantastic, which I’ll have to humbly agree since it disappeared with the quickness.
- one whole chicken, innards reserved; 4-5 lbs.
- celery, chopped
- carrots, peeled and chopped
- onion, diced
- rosemary
- thyme
- basil
- egg noodles, your choice on size
- 2 chicken boullion cubes
- salt & pepper to taste
In large stockpot, fill with enough water to cover chicken. I kind of cheated here; I was told to never let the water boil, that’s the secret to good chicken noodle soup, but I’m impatient and the whole process takes a long time, so I removed the chicken, and brought the water to a rolling boil (with the boullion cubes in there already) before I lowered the flame to the lowest and placed the chicken in the water. Salt liberally; I also added the innards (neck, gizzard, liver) to the water and let it stay in there, but when I was done, I removed them and chopped them up for the dogs. Crush dried herbs together in palm, toss in. Add onions.
Leave the lid askew so steam can escape and not boil over; let simmer/sit on lowest flame possible for 3 hours. Remove chicken; set aside to cool.
Add vegetables; let simmer for 15-20 minutes. (Depending on how tender you like your vegetables.) Add egg noodles, turn off flame.
Once chicken has cooled enough to handle, shred chicken meat with fingers and place in bowl. Serve soup on top. I only used the breast for this because that is what Craig likes; if I’d had time, I’d have shredded/chopped all the meat and made chicken salad, but instead I put it in the fridge and will make chicken salad once I have time. ***Note: if you plan on doing this, once you put it in the fridge, it will be much harder to shred/handle with your hands. I highly recommend doing it right away for best results.
Enjoy!
Leave a Reply