Chicken Noodle Soup is the 4th recipe from my Farmers Market Chicken, There are few things I like more then soups, stews, and chowders in the fall and winter. I honestly sometime crave the small little chicken noodle soup can that nursed me back to health as a child. I hope my kids will feel that way about my homemade chicken noodle soup someday. I say someday because these days when I tell them we are having soup for dinner they hang their heads in disappointment like I am punishing them.
Em and I know the best part of any soup is the broth. Norah and Spencer believe this to be a total lie. So to ease the pain of soup for them I usually load it up with chicken, noodles, and veggies so the broth is not as large a part of the soup.
The first thing we do is make a homemade broth from the chicken carcass we had leftover from our Roast Chicken.
Into our largest Crockpot I put all the chicken bones and carcass. Then I added a couple carrots, a couple green peppers and a crockneck squash from the garden. Lastly I filled it with water and set it to low. I did this just after breakfast and let it go until dinner time.
After 8 hours or so the broth was ready so I removed all the large pieces of bone and veggies from the broth and placed in a colander. Then I poured the broth through a fine mesh strainer to remove other little bits from the broth. I was able to fill 4 recycled quart containers with the broth. Now back to colander of chicken and bones. I let it cool for a few minutes, then picked all the usable meat from the bones and the in the colander. This gave me about 4 oz meat and I combined that with another 4 oz I had leftover from my roast chicken. Now we were ready to make some soup!
Into a large pot on med. heat went 2 carrots diced, 2 green peppers diced, and 1 red onion diced. I let them cook for about 10 minutes being careful not to brown them. Then I poured 2 quarts of the homemade chicken broth in, brought to a simmer, and covered.
After about 15 minutes I removed the cover and added 8 oz chicken meat, 2 large tablespoons of dried crushed celery leaf, and 6 oz dried egg noodles. I sprinkled in a little salt and pepper at this point too and put the cover back on and continued to simmer another 10 minutes.
Now it is ready to dish out to my little maniacs. It will bring them one baby step closer to loving soup like their mom and I do! This made enough soup for us for dinner that night and lunches for us the next day.
- 2 carrots diced
- 2 green peppers diced
- 1 red onion diced
- 2 quarts chicken stock
- 1/2 lb cooked chicken meat
- 2 tablespoon dried crushed celery leaf
- 6 oz dried egg noodles
- In a large stockpot on medium heat sweat carrots, green peppers, and onion in tablespoon olive oil for 10 minutes being careful not to brown.
- Add chicken stock and bring almost to boil before reducing heat to simmer and covering.
- Allow to cook 15 minutes and remove cover.
- Add Chicken, Celery leaf, and egg noodles.
- Then sprinkle with salt and pepper.
- Cover and continue to simmer another 10 minutes until noodles are done.
- Scoop put and serve.