A hot bowl of chicken noodle soup is not only delicious, but also provides healing that’s been used for thousands of years.
🍃Here’s the method I use when I make this soup for friends and family who are not feeling well.
Homemade Chicken Noodle Soup
🍃1 whole good quality chicken
🍃 2 onions, chopped
🍃4 cloves of garlic, minced
🍃 4 large carrots, chopped in big chunks
🍃5 celery stalks, chopped in big chunks
🍃 3 T. Parsley
🍃 a nice bunch of fresh Rosemary, whole
🍃salt + pepper
🍃Water
🍃1 pkg. egg noodles
Grab your largest stock pot. Fill with 3/4 of the way with water. Remove the chicken from the packaging. Make sure you remove the packaging from the inside cavity. Wash the chicken well and place whole in the water. Add all of the other ingredients except for the noodles. Simmer on a gentle boil for two hours. Occasionally, move the chicken around and allow it to fall apart. After two hours strain the entire contents into a large bowl. Return the golden broth back into the stock pot. I remove all of the good chicken pieces from the strainer. Separating the bones and skin with the good chicken meat and the cooked vegetables. This part is tedious and is best done with your hands. Allow it to cool a little bit to make the job a bit easier. Make sure you remove all of the bones and gristle.
🍃🍃🍃Homemade Chicken Noodle Soup
🍃1 whole good quality chicken
🍃 2 onions, chopped
🍃4 cloves of garlic, minced
🍃 4 large carrots, chopped in big chunks
🍃5 celery stalks, chopped in big chunks
🍃 3 T. Parsley
🍃 a nice bunch of fresh Rosemary, whole
🍃salt + pepper
🍃Water
🍃1 pkg. egg noodles
Grab your largest stock pot. Fill with 3/4 of the way with water. Remove the chicken from the packaging. Make sure you remove the packaging from the inside cavity. Wash the chicken well and place whole in the water. Add all of the other ingredients except for the noodles. Simmer on a gentle boil for two hours. Occasionally, move the chicken around and allow it to fall apart. After two hours strain the entire contents into a large bowl. Return the golden broth back into the stock pot. I remove all of the good chicken pieces from the strainer. Separating the bones and skin with the good chicken meat and the cooked vegetables. This part is tedious and is best done with your hands. Allow it to cool a little bit to make the job a bit easier. Make sure you remove all of the bones and gristle.
Don’t throw those bones and skin away. Put them in another sauce pan and fill with water. Simmer that for a good hour. Strain the contents of that pan and allow to cool. Pour into a freezer safe bag and freeze for another use.
🍃Back to our soup…
Return the good meat and vegetables back to the stock pot and add enough water to almost fill it to the top. Add the noodles and cook for at least 30 minutes on medium low.
Serve with saltines.
🍃To store. Allow the soup to cool completely, and store in the fridge in an airtight container. Will keep for about 3 days.
For printable recipe Click Here!