So, after a long hiatus for varied reasons, we're back! With it being Winter now, I figure it's time for some warming comfort food. So, chicken noodle soup it is.
Step 1: Ingredients
- A big stock pot
- 1 Whole Chicken
- 1 Small bag of baby carrots
- 1 Bunch of Celery, diced
- 1 Yellow Onion, diced
- 1 Bulb of Garlic, peeled and diced
- Salt
- Pepper
- Extra Wide Egg Noodles
Step 2: Put it in a pot
After you dice your onion, garlic and celery, toss them in a large stock pot with the carrots and chicken and then fill it nearly to the brim:
Step 3: Cook it
Put the stock pot on the stove on high until it comes to a boil, then turn the heat down to medium for 4 hours.
Step 4: Take the chicken out
You can use anything you like but I use a pasta grabber to take the chicken out of the broth because the chicken will fall apart when you try to get it out. Be sure to dredge the bottom for the small bones, they're easy to miss.
Step 5: De-bone the chicken
Let the chicken cool until you can handle it, then pluck the bones out and separate the skin from the meat.
Step 6: Look at that beautiful broth
Seriously, just look at it.
Step 7: Add the noodles
Bring the broth back up to a boil, then toss in your Extra Wide Egg Noodles for about 10 - 15 minutes or until they're as soft as you like them.
Step 8: Soup's Done!
and here we have it, some very content rich Chicken Noodle Soup:
