Homemade Chicken Soup
|Minced onion||1⁄2 Cup (8 tbs)|
|Sliced carrots||1 1⁄2 Cup (24 tbs)|
|Sliced celery||1 1⁄2 Cup (24 tbs)|
|Sliced peeled parsnips||1 Cup (16 tbs)|
|Egg noodles||1 1⁄2 Cup (24 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Hot pepper sauce||50 Milliliter|
|Stewing hen/Roasting chicken||5 Pound|
|Water||16 Cup (256 tbs)|
|Dried thyme||1⁄2 Teaspoon|
|Whole black peppercorns||1⁄2 Teaspoon|
Homemade Chicken Stock: Place hen in stock pot or Dutch oven; add water.
Bring to boil; skim off froth.
Add carrots, celery, onion, leek (if using), parsley, bay leaf, salt, thyme and peppercorns.
Reduce heat and simmer, partially covered, for 2 to 2-1/2 hours for hen, 1 to 1-1/2 hours for chicken, or until juices run clear when thigh is pierced.
Remove chicken and refrigerate.
Strain liquid through cheesecloth-lined sieve into large shallow bowl, pressing vegetables to extract as much liquid as possible before discarding.
Let stock cool.
Cover and refrigerate stock for at least 6 hours or overnight; remove fat from surface.
Set 8 cups (2 L) aside.
Refrigerate remaining 7 cups (1.75 L) stock for up to 3 days or freeze for up to 4 months for another use.
In large saucepan, melt butter over medium heat; cook onion for 3 minutes or until softened.
Add reserved 8 cups (2 L) chicken stock; bring to boil.
Stir in carrots, celery and parsnips; cover and cook over medium-high heat for 5 minutes.
Add egg noodles; cook, uncovered, for 8 to 10 minutes or until noodles and vegetables are tender.
Remove skin and bones from cooked chicken.
Dice meat and add 2 cups (500 mL) to soup; heat through.
Stir in parsley; season with hot pepper sauce, salt and pepper to taste.
Refrigerate remaining chicken for another use.