Homemade Chicken Soup...the real deal!

This weekend I finally made some chicken noodle soup to help with this horrid cold I can't seem to get rid of. It's definitely a process to make this soup, but my gosh it's just so worth it. A few helpful tips to keep in mind when making this.....the chickens you use to make the stock, use it to make homemade chicken salad. After you simmer the stock for 4 hours, the chicken becomes pretty tasteless. You don't want to be wasteful and just toss it, so I suggest making a nice chicken salad or pasta salad with it. I made two large stock pots of this, one for the fridge and one for the freezer. I want to make sure I have some on standby for the next time I'm not feeling all that great.

Chicken Stock Ingredients: 2 - 5lb. roasting chickens 2 large yellow onions, quartered 4 carrots, unpeeled, halved 3 celery stalks with leaves, cut in thirds 20 sprigs fresh parsley 15 sprigs fresh dill 2 heads garlic, unpeeled, cut in half 2 T. kosher salt 2 tsp. whole black peppercorns Place each chicken in its own stockpot with the onions, carrots, celery, parsley, thyme, dill, garlic and seasonings. In each stock pot add 2 1/2 quarts of water and bring to a boil. Simmer uncovered for 4 hours. Strain all of the contents of the pot through a colander and discard of the solids. Reserve the chicken for a pasta salad or chicken salad. Chill the stock overnight and the next day remove the surface fat. Use immediately or pack in containers to freeze. Chicken Soup Ingredients: 2 bone-in chicken breasts, skin on Olive Oil Salt Freshly ground pepper 2 quarts homemade chicken stock 1 c. diced celery 1 c. diced carrots 2 c. favorite pasta 1/4 c. chopped parsley and dill Preheat the oven to 350 degrees. Place the chicken on a sheet pan and rub the skin with olive oil and season with salt and pepper. Roast for 35-40 min., until cooked through. When cooled remove meat from the bones, discard the skin and shred or dice. Bring the chicken stock to a simmer in a large pot and add the veggies. Simmer uncovered for 10 minutes. Add the noodles of your choice. I added some gnocchi because I wanted this batch to resemble chicken and dumpling soup. Add the cooked chicken and parsley dill combo and heat. Season with salt and pepper if needed. I know this recipe is a bit of a process, but nothing beats homemade chicken noodle soup, especially when your're feeling under the weather.

9 views0 comments

Recent Posts

See All

© 2020 Natalie Kay Events & Catering