Thursday, November 13, 2008

Cure for the Wintertime Blues

Homemade Chicken Noodle Soup

As the temperature begins to drop, this recipe is a great one, and one of my all time favorites. My fiancé also happens to love it, and I make it every time we have a craving for the perfect wintertime comfort food. I hope you enjoy it as much as we do!

One kosher chicken, cut up
6 carrots
6 celery stalks
2 parsnips
1 turnip
dill, bunch
parsley, bunch
1 large onion
(celery salt, optional)

In a large stock pot, place the chicken pieces (skin removed), and cover with water so that the chicken is completely covered, and there is an additional 1-2 inches of water above the chicken. Bring to a boil and allow the chicken to cook for about an hour on a medium-low heat. Skim off the fat while the chicken is cooking.

Meanwhile, cut into chunks 3 carrots, 3 celery stalks, parsnips, turnip and onion, and wash and prepare bunches of dill and parsley.

After an hour, remove the chicken from the water and reserve, and add the rest of the ingredients, including salt, pepper and celery salt to the pot to cook on medium-low heat. Once the chicken pieces have cooled somewhat, remove the meat from the chicken and cut it into small pieces to reserve for the soup later. You can throw the bones back into the stock pot to cook with the vegetables to maximize the flavor of the broth. Cook for about 45 minutes to 1 hour.

In the meantime, chop the remaining carrots and celery into small pieces and reserve.

Once the vegetables have all softened completely, strain and reserve the broth, and discard all the cooking vegetables and chicken bones. Put the broth back in the pot, and add the fresh chopped carrots and celery and pieces of reserved chicken. Cook on medium-low heat, covered, for about a half hour.

In the meantime, in a separate pot, cook your favorite soup noodles (egg noodles preferred) according to the package so they are al dente. Then, strain and run the noodles under cold water for a few seconds to stop the cooking process. Reserve the noodles.

Once the carrots and celery in the soup are tender, and the broth seasoned with salt and pepper to your liking, the soup is ready to eat. Serve the soup with the noodles. I like to keep the soup and noodles separate until you are ready to serve so the noodles do not get soggy. Enjoy!

Serves about 8


Anonymous said...

sounds delicious. nicely done, fellow blogger

Da said...

Just Like my mamma used to make, but she left most of the soggy veggies in the soup!