March 14: National Chicken Noodle Soup Day

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Title: Really Elabourate Chicken Noodle Soup
Categories: Soups, Poultry, Vegetables, Citrus, Pasta
Yield: 3 Quarts

3 1/2 lb Chicken; in parts (breast,
- thighs, backs, wings and
- neck
5 lg Carrots; 2 scrubbed clean,
- not peeled, cut in 2"
- chunks for the stock, 3
- carrots peeled, in 1/4"
- rounds for the soup
5 Ribs celery; 2 in 2" pieces
- for the stock, 3 in 1/4"
- slices for the soup),
- including tops for stock
1 lg Onion; quartered, for stock,
- peel on is okay
3 cl Garlic: peel on, halved
3 Sprigs of fresh thyme
+=OR=+
1 ts Dried thyme
1 bn Parsley
5 Whole peppercorns
Salt & fresh ground pepper
12 oz Egg noodles

Remove the breast meat from the breast bones, and the
thigh meat from the thigh bone, place in a bowl, cover and
chill in the refrigerator until needed towards the end of
preparing the soup. Discard the breast and thigh skin.
Remove and discard excess fat from chicken pieces. Place
breast and thigh bones, the back, leg, neck, and wings in
a large (8 quart) pot. Cover with water. Bring to a full
rolling boil. Boil for 5 minutes, skimming away and
discarding the scum that comes to the surface. After 5
minutes, remove from heat, drain off the water, rinse the
bones and the pot.

Return the now parboiled bones to the clean pot. Add a
couple carrots and a couple celery ribs, each cut into 2
inch chunks, and some celery tops if you have them, to the
pot with the chicken. (Fennel tops or leek greens can be
added too, if you have them.) Add the quartered onion,
garlic cloves, thyme, one-half of the parsley, and the
peppercorns to the pot. Cover with an inch or two of water
(about 3 quarts). Bring to a low simmer and let simmer
(the stock should be just barely bubbling), partially
covered, for 1 1/2 hours.

At the end of 1 1/2 hours strain out the bones and
vegetables, reserving the stock. If you want, set aside
and strip the bones of any remaining meat. After
parboiling and 1 1/2 hours of cooking the meat will be
rather dry and tasteless, though you can use it in a
chicken salad. Rinse out the pot and return the stock to
the pot.

Taste the stock. It should be rather bland because up to
now, no salt has been added. Add salt to taste. As a
guideline, for 3 quarts of stock, start with 2 tablespoons
of salt.

Add the sliced carrots and celery to the stock, bring to a
simmer. Cut the chicken breast and thigh meat into
bite-sized pieces. Add to the pot with the carrots,
celery, and stock. Add the egg noodles and return to a
simmer. Note that the noodles will expand substantially in
the soup broth as they cook. Simmer for until the egg
noodles are just barely cooked through, al dente (about 5
minutes or so, depending on your package of noodles), and
the chicken is just cooked through. Stir in a handful of
chopped fresh parsley.

Add fresh ground black pepper, more thyme, and more salt
to taste.

Yield: Makes about 3 quarts of soup.

From: http://www.simplyrecipes.com

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