Thursday, November 5, 2009

Chicken Noodle Soup

I love homemade chicken noodle soup. It's perfect for cold days, or for head colds!

Chicken Noodle Soup
Adapted from

2 QTs (64oz) Chicken broth
1 QT water
1 store-bought rotisserie chicken
3 TB vegetable oil
2 large onions, chopped
2 large carrots, peeled and cut into rounds
2 large stalks celery, sliced
2 garlic cloves, chopped
Chicken from rotisserie
1 teas. dried thyme leaves
3 cups egg noodles
1/2 cup fresh parsley
Pepper to taste

1. Bring broth and water to a simmer over medium-high heat in a large soup kettle. Meanwhile, separate chicken meat form skin and bones; reserve meat. Add skin and bones to the simmering broth. Reduce heat to low, partially cover, and simmer until the bones release their flavor; 20-30 minutes.

2. Strain broth through a colander into a large container, reserve broth and discard skin and bones. Return kettle to burner set on medium-high.

3. Add oil, then onions, carrots, celery, and garlic. Saute until soft, about 8-10 minutes. Add chicken about 5 minutes into the time. Add chicken broth and thyme.
**You can stop here, and have a basic soup base that can be refrigerated up to 3 days in advance.

4. Bring to a slow boil. Add egg noodles, and cook according to noodle instructions.

5. Add 1/2 cup parsley, remove from heat.

6. Add Pepper to taste. (The recipe called for salt too, but I thought it was already salty enough. Add salt if needed.)

Breathe deeply of the wonderful aroma, and serve hot with bread.

I had lots of extra, so I stuck them in individual servings tupperware and froze it!

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