Barry is under the weather so plain 'ole Chicken Noodle Soup is on the menu . . .
Chicken Noodle Soup
1 whole chicken (about 3 ½ lb.), rinsed, giblets discarded
2 to 3 quarts water
4 sprigs of dried sage (about 2 teaspoons
2 bay leaves
¼ teaspoon red pepper flakes
2 to 3 teaspoons Kosher salt
½ to 1 teaspoon coarsely ground black pepper
1 to 2 teaspoons chicken concentration base or 2 chicken boullion cubes, optional
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, diced
2 celery ribs, halved
lengthwise, and diced
8 ounces dried curly egg noodles
1 handful fresh parsley, finely
chopped
- Place the chicken and 2 quarts of water in a large stockpot set on medium heat.
- Toss in the seasonings, and allow liquid to slowly come to a
boil. Lower the heat to medium-low and gently simmer for 1 to 1 ½ hours,
partially covered, until the chicken is done. As it cooks, skim any impurities
that rise to the surface; add a little more water if necessary to keep the
chicken covered while simmering.
- Add chicken concentrate of cubes to broth to add richness if needed.
- Remove chicken and cut into bite-size pieces when cool. Re-add about 1 ½ to 2 cups of the chicken (or as much as you want) and save the rest for another use.
- Add the chopped and diced
vegetables (onion, cloves, carrots and celery. Cover over medium heat with lid
on until all the veggies are tender.
- Add the noodles and simmer for
5 to 10 minutes until tender. Check seasonings and add additional salt and
pepper if needed.
- Sprinkle with chopped parsley before serving.
Recipe without photos . . .
Chicken Noodle Soup
1 whole chicken (about 3 ½ lb.), rinsed, giblets discarded
2 to 3 quarts water
4 sprigs of dried sage (about 2 teaspoons
2 bay leaves
¼ teaspoon red pepper flakes
2 to 3 teaspoons Kosher salt
½ to 1 teaspoon coarsely ground black pepper
1 to 2 teaspoons chicken concentration or 2 chicken boullion cubes, optional
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, diced
2 celery ribs, halved lengthwise, and diced
8 ounces dried curly egg noodles
1 handful fresh parsley, finely chopped
- Place the chicken and 2 quarts of water in a large stockpot set on medium heat.
- Toss in the seasonings, and allow liquid to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 ½ hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
- Add chicken concentrate of cubes to broth to add richness if needed.
- Remove chicken and cut into bite-size pieces when cool. Re-add about 1 ½ to 2 cups of the chicken (or as much as you want) and save the rest for another use.
- Add the chopped and diced vegetables (onion, cloves, carrots and celery. Cover over medium heat with lid on until all the veggies are tender.
- Add the noodles and simmer for 5 to 10 minutes until tender. Check seasonings and add additional salt and pepper if needed.
- Sprinkle with chopped parsley before serving.
