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Homemade Chicken Soup

Country.Chef's picture
  Butter 2 Tablespoon
  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
  Salt To Taste
  Pepper To Taste
  Stewing hen/Roasting chicken 5 Pound
  Water 16 Cup (256 tbs)
  Carrots 2
  Celery stalks 2
  Onion 1
  Leek 3
  Parsley 3
  Bay leaf 1
  Salt 1 Teaspoon
  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.

Recipe Summary

Difficulty Level: 
Side Dish

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