• 88bd2cce8615df7e615722d8ee09f005

Homemade Chicken Stock And Chicken Noodle Soup

MY GRANNY’S SECRET INGREDIANT WAS TO ADD A CAN OF CAMPBELL’S CHICKEN NOODLE SOUP. SHE SAID IT BOOSTED THE FLAVOR. BECAUSE THERE IS SO MUCH SODIUM IN THE CAN OF SOUP I DO NOT ADD SALT BUT YOU CAN ADD SALT AND PEPPER TO TASTE. -Susan Myers.

Prep
Cook
Serves 10people
Ingredients
INGREDIANTS FOR THE BROTH AND SOUP***
ONIONS (2 MEDIUM)
CARROTS
CELERY
TURNIP
HEAD OF GARLIC X2
FRESH THYME
WHOLE PEPPERCORN
BAY LEAVES
OLIVE OIL (ONE TABLESPOON)
WHOLE CHICKEN
FROZEN EGG NOODLES
1
can CAMPBELL’S CHICKEN NOODLE SOUP (OPTIONAL)
CHICKEN STOCK
TO MAKE THE CHICKEN STOCK DO NOT PEEL ANY OF THE VEGETABLES. PEELS AND LEAVES ARE GREAT FLAVOR. ROUGHLY CHOP THEM. REMOVE LOOSE PAPER FROM THE HEAD OF GARLIC.
MEDIUM ONION – QUARTERED
4
CARROTS
4
CELERY STALKS
1
HEAD OF GARLIC – CUT IN HALF
TURNIP – QUARTERED
tbsp WHOLE PEPPERCORN –
2
BAY LEAVES –
FRESH THYME – HALF THE BUNCH (INCLUDING STEMS)
INGREDIENTS FOR THE CHICKEN NOODLE SOUP***
4
CARROTS – PEELED AND CHOPPED
4
CELERY STALKS – CHOPPED
4
GARLIC CLOVES – CHOPPED
FRESH THYME LEAVES STRIPPED FROM THE STALKS
Directions
1.
MAKING THE CHICKEN STOCK****
2.
PUT ALL INGREDIANTS IN A LARGE STOCK POT WITH THE CHICKEN AND COVER WITH WATER. BRING TO A BOIL THEN LET SIMMER.
3.
COVER FOR 1 HOUR 15 MINS THEN TURN THE HEAT OFF LET COOL FOR ABOUT 30 MINUTES OR LONGER (YOUR DECISION).
4.
DON’T FORGET TO SKIM THE FAT AND OTHER ICKY STUFF AT THE TOP OF THE BROTH)
5.
REMOVE THE CHICKEN AND SHRED
6.
STRAIN THE STOCK, SET STOCK ASIDE AND DISCARD THE VEGTABLES.
7.
MAKING THE CHICKEN NOODLE SOUP**
8.
ADD 1 TABLESPOON OF OLIVE OIL TO THE SAME STOCK POT.
9.
ON MEDIUM HEAT SAUTE THE CARROTS, CELERY AND ONION FOR 2-3 MINUTES.
10.
ADD THE GARLIC, BAY LEAF AND THE THYME LEAVES. CONTINUE TO SAUTE FOR ANOTHER 2-3 MINUTES.
11.
ADD THE CHICKEN STOCK
12.
ADD THE SHREDDED CHICKEN
13.
BRING TO A BOIL AND ADD THE EGG NOODLES.
14.
LET BOIL FOR 4-5 MINUTES OR UNTIL THE NOODLES ARE DONE.

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