This recipe is just like you remember from your childhood, slow cooked on the stove, fresh chicken and full of herbs. This soup takes a while to make but it makes a ton of soup that you can freeze, give away or eat yourself. I use mostly organic ingredients and I think it makes a huge difference. If you are home on a cold Sunday in February like I am, make this soup.
Cook time: 3 hours 55 minutes
Yields: 7.5 quarts soup
Ingredients:
1 celery heart, divided as follows:
5 stalks cut in half
the rest of the hearts thinly sliced, about 2 cups
1 lb carrots, divided as follows:
4 carrots, cut in half
the rest small dice, about 2 cups
2 onions, quartered
2 parsnips, cut in half
20 parsley sprigs, divided as follows:
10 sprigs whole
10 sprigs chopped
12 sprigs dill, divided as follows:
6 sprigs whole
6 sprigs chopped
12 thyme sprigs, divided as follows:
6 sprigs whole
6 sprigs, leaves removed
2 Bay Leaves
4 garlic cloves, smashed and skin removed
1 TBS whole peppercorns
3 TBS kosher salt divided into 1 TBS and 2 TBS
1 4.5 - 5 lb whole chicken
1 gallon and 1 quart of cold water
1 TBS, freshly ground pepper
1 chicken bouillon cube (optional)
1 lb bag of egg noodles, I use extra wide but use your favorite
Here's how:
Add the following to a large stock pot: 5 celery stalks, 4 carrots, 2 parsnips, 10 parsley sprigs, 6 dill sprigs, onions. bay leaves, garlic,1 TBS salt, peppercorns, chicken and water.
Turn on the stove on to high. Bring the pot to a boil. This should take about 30 minutes.
Turn the stove down to low and let the soup simmer for 1 hour and 45 minutes.
Remove the chicken from the pot and remove the meat from the bones and skin.
Cut up or pull the chicken with 2 forks and set it aside.
Place the bones and skin back into the pot and simmer for another hour.
Strain the stock and throw away the solids. Add the stock back into the pot.
Add in the remaining vegetables,herbs, salt, pepper, chicken and bouillon cube. Simmer for 30 minutes.
Add in the noodles and cook 5-10 minutes until the noodles are cooked through.
Eat now or refrigerate for later.
Serve with bread or a sandwich on the side. Or eat it as a meal!
Cook time: 3 hours 55 minutes
Yields: 7.5 quarts soup
Ingredients:
1 celery heart, divided as follows:
5 stalks cut in half
the rest of the hearts thinly sliced, about 2 cups
1 lb carrots, divided as follows:
4 carrots, cut in half
the rest small dice, about 2 cups
2 onions, quartered
2 parsnips, cut in half
20 parsley sprigs, divided as follows:
10 sprigs whole
10 sprigs chopped
12 sprigs dill, divided as follows:
6 sprigs whole
6 sprigs chopped
12 thyme sprigs, divided as follows:
6 sprigs whole
6 sprigs, leaves removed
2 Bay Leaves
4 garlic cloves, smashed and skin removed
1 TBS whole peppercorns
3 TBS kosher salt divided into 1 TBS and 2 TBS
1 4.5 - 5 lb whole chicken
1 gallon and 1 quart of cold water
1 TBS, freshly ground pepper
1 chicken bouillon cube (optional)
1 lb bag of egg noodles, I use extra wide but use your favorite
Here's how:
Add the following to a large stock pot: 5 celery stalks, 4 carrots, 2 parsnips, 10 parsley sprigs, 6 dill sprigs, onions. bay leaves, garlic,1 TBS salt, peppercorns, chicken and water.
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| First part of the veggies that go in |
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| Organic chicken |
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| Everything in the pot |
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| Water added and being heated |
Turn the stove down to low and let the soup simmer for 1 hour and 45 minutes.
Remove the chicken from the pot and remove the meat from the bones and skin.
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| Chicken removed |
Place the bones and skin back into the pot and simmer for another hour.
Strain the stock and throw away the solids. Add the stock back into the pot.
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| Solids to be discarded |
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| Stock all ready to become soup |
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| Ready to eat |
Serve with bread or a sandwich on the side. Or eat it as a meal!
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