Sometimes doing things the long way pays off, especially when it comes to cooking. The process of creating a recipe from scratch gives one a deep sense of pride and accomplishment, or at least for me it does. That is the case with Chicken Soup because cooking a whole bird, and shredding the meat by hand, and using the remaining broth just tends to taste better. The process isn’t daunting, but satisfying, and leaves you with a meal worth enjoying.
There are many quick soup ideas to make in a jiffy, however, making soup from scratch really isn’t more work, it just takes a little time for a whole chicken to simmer, and to slice up a few vegetables, which you have to do in most recipes anyway. Using pantry items as an assist, like a chicken bouillon cube and broth to enhance the already flavorful liquid is just smart and builds flavor, and dried wide-noodle pasta adds the perfect balance, and tasty texture will all love.
3 pound chicken, organic preferably
5 large carrots, peeled
6 large stalks of celery
1 white onion, peeled and quartered
5 black whole peppercorns
2 bay leaves
1 quart chicken broth, organic preferably
1 chicken bouillon cube
8 ounces fresh wide pasta noodles or dried egg noodles
1/4 cup fresh parsley, chopped
- Slice two carrots and 3 celery stalks into 2-inch wide pieces and place in a stock pot. Add onion, chicken, peppercorns, 1 1/2 teaspoon salt and bay leaves, cover with water. Place over medium-high heat until water begins to simmer, then turn to low heat and cover with lid ajar.
- Simmer chicken for 40 minutes, then remove lid and turn off heat. Remove chicken from broth and set aside, until cool enough to shred. Using a strainer, scoop out vegetables, bay leaves and peppercorns, discard. Remove skin from chicken and shred meat and place meat back into broth.
- Slice remaining carrots and celery into 1/2 inch pieces, add to remaining liquid. Add chicken broth, bouillon cube and 1 teaspoon salt to broth and turn heat back on to medium-high. When lightly boiling, cook for 20 minutes until vegetables are tender. Add noodles and continue to cook for 6-10 minutes, depending upon the noodles you use.
- Ladle soup into bowls and top with fresh parsley. Soup will freeze in containers for several months. Enjoy!