Another Chicken Noodle Soup From Scratch Recipes

CHICKEN NOODLE SOUP

Steps:

• Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.
• Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 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.
• Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
• Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

ANOTHER CHICKEN NOODLE SOUP FROM SCRATCH

Steps:

• Start by making the stock. In a stock pot or dutch oven place the onion or leek, garlic, carrots, celery, salt, peppercorns, bay leaf, water and chicken. You can add any chicken carcass pieces you have in the freezer. Put on Medium high heat.
• When you start to see bubbles, turn down to medium low to keep simmering. Partially cover with a lid.
• After 30 minutes, remove chicken. As soon as it's cool enough to handle peel the chicken off the bones and return the bones to the broth.
• Shred the chicken into small bite-sized pieces.
• Continue simmering the broth for 3-8hrs.
• Strain the broth by pouring it through a colander into a large bowl or pot.
• Add the broth, carrots and shredded chicken back to the pot and turn up to high. When its boiling add the noodles and cook for 8 minutes. Taste for salt.
• Enjoy!