Homemade Chicken Noodle Soup

Ingredients

• Whole Chicken

  Organic - Wegmans

  56 oz or 1.59kg

• Carrots

  Raw

  4 large or 288g

• Celery

  Raw

  4 stalk, medium or 160g

• Onions

  Raw

  4 medium or 440g

• Peppercorn

  Whole peppercorns, black

  1 tbsp or 6g

• Spices Whole Bay Leaves

  Compliments

  2 leaves or 1g

• Thyme

  Spices, dried

  1 tbsp, leaves or 3g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Chicken broth soup

  Low sodium, canned

  8 cup or 1.92kg

• Egg Noodles

  Wide - Wegmans

  6 oz or 171g

• Garlic

  Raw

  10 clove or 30g

Directions

1. Recipe by: Nagi (source: https://www.recipetineats.com/homemade-chicken-noodle-soup-from-scratch/)
2. Broth: Place the chicken in a large pot. Add remaining Broth ingredients, then add enough water so the chicken is just covered (too much water = weak broth). Cover with lid, bring the water to a simmer over medium low heat. Cook for 1.5 hours until chicken is tender and easily comes off the bone. (Or 8 hours on low in a slow cooker) If you see scum on the surface, scoop it off (I don't usually get much so I don't bother). Use tongs and an egg flip (or similar) to transfer the chicken into a large bowl or dish (I stick the tong inside the chicken and put the egg flip under the chicken). Strain the broth into a large bowl. Press out excess liquid from the veggies. Optional: Refrigerate soup for a few hours until the fat sets, then scoop the fat off the surface. Shred chicken while still warm. Soup: Heat oil in a large pot over medium meat. Add onion and garlic, cook for 2 minutes. Add celery and carrots, cook for 10 minutes until quite softened and a bit sweet (they shouldn't brown, turn heat down if they do). Add broth, turn heat up to medium high. When it starts to bubble, add the noodles / pasta. Cook per packet directions. (TIP: If you know there will be leftovers, cook pasta separately and place in bowls, then ladle over soup. This is an easy way to avoid bloated pasta in leftover soup). Add chicken, stir (it warms quickly), then season with salt and pepper to taste - season well! Serve soup immediately, garnished with fresh parsley.

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