Wednesday, March 30, 2011

Chicken Noodle Soup

I FINALLY got my dad's chicken noodle soup right.  I know it's spring time, but here in Oklahoma it's been cold.  That's not abnormal, so I thought a nice homemade soup would help keep me warm.  The hard part is the chicken if you use a whole chicken.  This isn't a quick recipe, so make sure you have enough time to make it.  The time is definitely worth it though!!

Here's what you need:
1 whole chicken
several stalks of celery
2 white onions
2 large bell peppers
2 bags Amish extra wide egg noodles
large pan (super large is great, as is a cast iron pot)

Here's what you do:
Skin the chicken, place in your pot/pan.  Fill with water.
Boil the chicken for approximately 4 hours (or until the chicken is literally falling apart).
Keep a watchful eye on it, adding water as it boils down (trust me, don't let it boil away!).  Basically, keep the chicken covered in water (it will float as it gets done).
Take off heat when done.
Using tongs (easiest way), pull out all the chicken and place on plate(s).  Sift through pulling out bones and cartilage and random bits of fat.  This is messy and hot, so just be aware.
Put chicken back into water.
Cut up onions, celery, and bell peppers any way you like.  Throw in pot.  You can add as little or as much as you like, my amounts are just an estimate of how much you could possibly need.
Throw in egg noodles (again, as much or little as you want)
Turn on low/medium heat, cook until vegetables are tender.

Keep it refrigerated.  Make sure you have a bowl big enough to transfer it to or your pan will fit in the the fridge.

If you don't want to go through the hassle of skinning and boning the chicken, you can use boneless, skinless chicken breast.  I'm not sure how many to use (we never do that), and personally the soup wouldn't be as good without the marrow flavor and the mix of white/dark meat.  I believe that it is healthier with the marrow and mix, but don't quote me on that!

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