Thursday, February 28, 2013

Chicken Stock and Chicken Noodle Soup



Last night, when we were done with dinner, I covered all of the leftover chicken and put it in the fridge.  Today, I cleaned all the meat off the carcass, shredded some and set it aside for soup, gave some to my husband's Gram so she could make chicken salad, and saved some for my kitchen helper.

I can haz chickenz?

The chicken carcass and gizzards (that I saved when I roasted the chicken last night) were used to make a delicious chicken stock for my soup with a little left over for other recipes.

Chicken Noodle Soup
  • 2 quarts chicken stock, recipe follows
  • 1 medium onion, diced
  • 3 garlic cloves, peeled
  • 1 cup baby carrots, cut into thirds
  • 4 fresh thyme sprigs
  • 1 bay leaf
  • 8 ounces dried wide egg noodles
  • 1 1/2 cups shredded cooked chicken
  • Kosher salt and freshly ground black pepper

Put chicken stock in a soup pot.  Add the onion, garlic, carrots, thyme and bay leaf and bring the liquid to a boil.  Reduce heat to low and simmer for about half an hour, until carrots are tender.

Add the noodles and simmer for 7-8 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper.

Chicken Stock
  • 1 chicken carcass and giblets (discard liver)
  • 5 whole baby carrots,
  • 2 celery stalks, cut in large chunks
  • 1 large white onion, quartered
  • 3 cloves of garlic, peeled
  • 1 handful flat leaf parsley
  • 1 teaspoon whole black peppercorns
  • 12 cups water

Place the chicken and vegetables in a large stockpot over medium heat. Pour in cold water to cover. Add peppercorns, and allow it to slowly come to a boil. Skim any foam that comes to the surface.

Lower the heat to low and gently simmer for 2 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

Remove carcass and large pieces with tongs.

Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately. If you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

Yield: About 9 cups - a little over 2 quarts
 
PS When I was growing up and my Mom made chicken soup, I never saw her strain the broth.  Since the broth and soup contain similar veggies, I thought it was all one step and always wondered why there were never bits of chicken bone in her soup.  Years later, when I wanted to make my own and Googled directions for making chicken broth, I realized the secret to the "magic" behind her soup.



4 comments:

Simply Davelyn said...

Looks delicious!

~ Mikéla Davelyn ~
www.simplydavelyn.com

verte bien said...

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