Sunday, March 17, 2013

Rick's Homemade Chicken Noodle Soup

It was a busy weekend and I worked outside for a while until I got a chill, which made me crave some nice warm soup.  I had a chicken in the fridge, so I decided to make a pot of my homemade chicken noodle soup to warm me up.  This is so easy and so good, I can’t imagine buying canned soup anymore.  Give it a try and keep some in the freezer to heat for dinner on those nights where you get home late.

1 whole chicken, cut up
1 large onion, quartered
4 carrots, peeled and cut into ½” pieces
4 ribs celery, cut into ½” pieces
2 tsp dried Herbs de Provence
¼ cup fresh parsley with stems
6 peppercorns
2 tsp poultry seasoning
1 whole clove garlic, peeled
1 gallon cold water
2 Tbsp McCormick Chicken Base (optional, but really enhances flavor)
8 oz. egg noodles
1/2 package frozen peas


Cut the vegetables into 1/2” pieces

Place chicken, vegetables and Mc Cormick chicken flavor base in 12-quart stockpot.

Add 1 gallon water, or enough to fully cover the chicken.

Place the dry herbs and peppercorns into a metal mesh “tea ball” and place in the pot.  This infuses the flavors without having herb pieces mixed into the finished stock/

Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium-low so that stock maintains low, gentle simmer. Skim any scum that forms on the stock with a spoon every so often. Add hot water as needed to keep the chicken and vegetables submerged. Simmer uncovered for 2-4 hours.  Strain stock through a fine mesh strainer into another large stockpot or heatproof container.  Separate the chicken pieces and carrots and return them to the stock.  Add ½ package frozen peas and some egg noodles and cook an additional 15 to 20 minutes until the noodles are cooked “al dente.”

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