Scale
Ingredients
- 6 lb whole chicken
- 1 large bunch of carrots
- 1 large bunch celery
- 3 large parsnips *slice in half (long length), then chop
- 1 large yellow onion
- 2 cloves of garlic, crushed
- Salt and pepper to taste
- 1 package Egg Noodles
- Cheese cloth
Instructions
- Rinse chicken inside and out – removing any yuckies (as my mother calls them). Discarding neck and giblets
- Pat chicken with paper towel; remove tail bone
- Put chicken in a tall stock pot and fill with cold water until chicken is covered *do not add salt or pepper yet
- Place pot on stove, cover with lid and turn to low-medium and very lightly bring to a slow simmer
- Once you’ve reached a simmer – simmer the chicken for one hour
- Once the hour is up, remove lid, skim top and remove all floating bits; cover again with lid, and let simmer for another hour
- While chicken simmers, chop your carrots, celery (keep leaves), onions and parsnips. Set aside
- Once the chicken has simmered for the appropriate time (2hrs+), remove chicken and set aside
- Secure cheese cloth to separate mixing bowl/s and strain the broth from the stock pot
- Deconstruct and chop chicken into chunky bite sized pieces
- Rinse and clean stock pot; then take strained broth in mixing bowl/s and gently pour it back into the newly cleaned stock pot; bring broth to slow simmer
- Once simmer is reached, add veggies, chicken, and add your salt and pepper. Simmer until veggies are cooked dente al dente (around 45min)
- In a separate pot, bring water to a boil and cook egg noodles until al dente (13-15min depending on thickness and brand)
- Category: Bites
- Cuisine: Soup