There is a very good reason chicken soup is everyone's favourite soup on the planet. It comforts and restores and gives you strength for what lies ahead. The best part is you don't need any real skills to make it. Sure, making chicken soup is a labour of love, but once you make it, you will be so happy you did.
Prep Time30 minutesmins
Cook Time2 hourshrs30 minutesmins
Servings: 6
Ingredients
For the stock:
1 5- to 6-poundchicken
*1 pound chicken wingsoptional
3quartscold waterplus more as needed
**1 splash white wine or apple cider vinegar
2medium carrotspeeled and quartered
3stalks celery with leavescut in half
1medium yellow onionwith peel, cut in half or quarters
1whole clove garliccut in half
8-10sprigs Italian parsley
10black peppercorns
5sprigs fresh thyme or 1 teaspoon dried
1small bay leaf
2 to 3teaspoonskosher saltor less to taste
For the chicken soup:
2large carrotspeeled and sliced into 1 inch pieces
3large yukon gold or red potatoespeeled and sliced into 1/2 inch thick rounds or cubes
9ouncesthin egg noodlesor soup noodles of your choice
8cupschicken stock
2cupschoppedor shredded cooked chicken
1cupfreshly grated Parmesan cheeseoptional, but delicious
Chopped fresh parsley or dillfor garnish (optional)
Instructions
For the stock:
Place the chicken in a 6- to 7-quart soup pot and add about 3 quarts cold water, or enough to cover chicken.
Slowly bring to a low boil over medium heat.
Skim foam as it rises to the surface (you can skip this step if desired).
When foam subsides, add remaining ingredients and keep at a low simmer
If making chicken soup, using tongs, carefully remove the chicken after it has cooked for 1 hour, and place in a shallow plate. Let cool slightly and remove skin and bones. Shred chicken into bite-size pieces and set aside.
Return the chicken bones back to the stock pot and continue cooking for 1-1 1/2 hour longer.
Add more water during cooking if chicken is not almost fully submerged.
If you are not making chicken soup, simply let the stock simmer for 2 - 2 1/2 hours total and as long as 12-24 hours in a slow cooker. Once cooked, remove all chicken, bones, and vegetables. Ladle, or pour, through a fine mesh sieve into a large bowl or quart-sized containers and refrigerate overnight. The next day, skim off the fat at the top. The stock can be refrigerated for up to 5 days or freeze for up to 3 months.
For the chicken soup:
In a large pot, place potatoes and carrots, cover with cold water and bring to a boil. Reduce to a simmer and cook until just tender. Drain and set aside.
Cook noodles according to package instructions. Drain and set aside.
Meanwhile, in a medium pot, heat 8 cups of chicken stock. Taste and adjust seasoning.
To serve soup, spoon shredded chicken, potatoes, carrots and noodles into soup bowls. Add hot broth to bowls and top with chopped parsley, dill and Parmesan cheese, if desired.
Notes
*Though not essential, chicken wings are strongly recommended. Chicken wings have connective tissue that break down into gelatin which will add more body and flavour to the broth. **Adding acidic wine or vinegar during cooking helps to draw minerals from the chicken and into the broth.To save time and clean-up, you can cook the vegetables and noodles with the strained broth, but I prefer to cook them separately so as not to alter the flavour of the broth. This also prevents the leftover vegetables and noodles from getting mushy.