Post by Granny Smith on Nov 19, 2011 18:33:42 GMT -5
Chicken Soup
1 small chicken (you can cut it up if you want, but I never bother)
1 large onion, quartered
2-3 stalks of celery, cut into hunks (size doesn't really matter)
2-3 t. minced garlic
water
1 carrot, shredded
about 8 oz. egg noodles (fine is best, but any will work)
celery salt
salt
pepper
2-3 T. lemon juice
Place chicken, onion, celery, and garlic in a stock pot. Add enough water to cover by about an inch. Bring to a boil over high heat. Reduce heat and simmer 2-3 hours or until chicken is falling off the bone. Take off the heat and allow to cool about an hour.
Place a strainer or colander over a large bowl or another stock pot and pour soup through it. This is easier to do if you set the colander/bowl in the sink. Pour broth back into original pan, set aside, and let the chicken in the colander cool until it is cool enough to handle.
Pick over the bones and set all the meat aside in a bowl. Discard everything else. Now you have some choices to make. You can put all the meat back into the broth, put none of the meat back into the broth, or put part of the meat back in the broth and save some for another meal. I usually save the breast meat and put all the rest back in the broth, but it's up to you.
Now add the shredded carrot and bring the soup to a boil again. Season to taste with celery salt, black pepper, and regular salt (may not need salt if your celery salt is very salty). Add lemon juice (this really brightens the flavor) and noodles. Cook until noodles are done. Serve.
Notes: If you want to spread this over 2 days, you can refrigerate the broth either before or after you strain it and pick up where you left off the next day.
I use this same recipe for chicken and dumplings, but I add back all of the chicken, omit the noodles, and add dumplings.
1 small chicken (you can cut it up if you want, but I never bother)
1 large onion, quartered
2-3 stalks of celery, cut into hunks (size doesn't really matter)
2-3 t. minced garlic
water
1 carrot, shredded
about 8 oz. egg noodles (fine is best, but any will work)
celery salt
salt
pepper
2-3 T. lemon juice
Place chicken, onion, celery, and garlic in a stock pot. Add enough water to cover by about an inch. Bring to a boil over high heat. Reduce heat and simmer 2-3 hours or until chicken is falling off the bone. Take off the heat and allow to cool about an hour.
Place a strainer or colander over a large bowl or another stock pot and pour soup through it. This is easier to do if you set the colander/bowl in the sink. Pour broth back into original pan, set aside, and let the chicken in the colander cool until it is cool enough to handle.
Pick over the bones and set all the meat aside in a bowl. Discard everything else. Now you have some choices to make. You can put all the meat back into the broth, put none of the meat back into the broth, or put part of the meat back in the broth and save some for another meal. I usually save the breast meat and put all the rest back in the broth, but it's up to you.
Now add the shredded carrot and bring the soup to a boil again. Season to taste with celery salt, black pepper, and regular salt (may not need salt if your celery salt is very salty). Add lemon juice (this really brightens the flavor) and noodles. Cook until noodles are done. Serve.
Notes: If you want to spread this over 2 days, you can refrigerate the broth either before or after you strain it and pick up where you left off the next day.
I use this same recipe for chicken and dumplings, but I add back all of the chicken, omit the noodles, and add dumplings.