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Serves
4 - 6 [with leftovers]
Author Notes
This soup is my childhood in a bowl. My mother made it for me, now I make it often for my 10 month daughter. I like to make my stock overnight and check it when I'm up in the night to feed my little one.. but you could easily make it the day before while keeping an eye on it! I must say, though, waking up to the smell of gently cooking stock is like nothing else. —darksideofthespoon
Ingredients
- Chicken Stock
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splash of oil
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1
chicken carcass picked clean of meat
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1
onion, halved
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2
celery sticks, cut into large pieces
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2
carrots, cut into large pieces
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1
head of garlic, halved around the equator
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2
bay leaves
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1
sprig of thyme
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1/4 bunch of parsley, with stems
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1 tsp
black peppercorns, left whole
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kosher salt, to taste.
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enough water to fill the stock pot
- Chicken Noodle Soup
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1 tablespoon
butter, or olive oil
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3
carrots, diced finely
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2
celery sticks, diced finely
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1
large yellow onion, diced finely
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1
clove of garlic, diced finely
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1
bay leaf
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4 to 5 liters
chicken stock [recipe above, homemade is best!]
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4 cups
leftover cooked chicken, torn into small bite size strips
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1 pound
alphabet pasta, or a similar small pasta
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3/4 bunch parsley, leaves picked from the stems, and minced
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3 tablespoons
butter, or olive oil
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kosher salt and freshly ground pepper
Directions
- Chicken Stock
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Combine the halved and chunk-i-fied vegetables in a large stock pot with the oil. Cook for 5 - 10 minutes with a pinch of salt and the 1 tsp of peppercorns.
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Add in the picked chicken carcass, bay leaves, thyme, parsley and cover with water. Simmer this for a minute and then turn down to your stoves lowest setting.
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Cook for at least 8 hours, checking often and topping up with water as needed. Strain and season with salt.
- Chicken Noodle Soup
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Saute the finely diced vegetables with 1 tablespoon of butter or olive oil for 5 - 10 minutes. Be careful not to brown them. Add bay leaf and stock. Simmer for 30 minutes, or until the vegetables are soft, and adjust salt to taste.
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Fill a large pot with water and heat to boil. Salt generously. Add pasta and cook until al dente. Strain pasta, and return this to the pot you used to cook the pasta. Add 3 tablespoons of butter, the parsley and chicken and heat on low until the chicken is warmed through and the butter is melted.. Season with a pinch of salt and pepper.
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Serve by portioning the chicken, noodle and parsley mixture to the bottom of a soup bowl. Ladle the hot stock and vegetables over this and serve immediately.
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Keep the cooked noodles, chicken and parsley separate in a container so the noodles don't over absorb the stock, and the parsley stays bright green.
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