Sep 28, 2011

Homemade Chicken Noodle Soup


Last week we got our first cold of the new school year. It slowly hit every one of us. David's nose was a gushing faucet for the whole week - which means he was a sad little thing all week too. We watched lots of movies and had lots of down time. I felt so bad because it was only his secod week of preschool and he had to miss the whole week. But then, when we went yesterday, it was frustrating to see most of the kids with green snot-ness all over their faces too. PEOPLE: When there is dragon snot gushing out of your child's nose... and he/she is too young to understand hand washing/mouth covering/nose-blowing-in-tissues-and-not-on-your-sleeve... keep them home!

*steps off soapbox*

Now, there is one good part about being sick: Chicken Noodle Soup. There are few things on this earth that are cozier than cool nights and homemade soup. As the weather continues to cool off everywhere, I'm sure you'll all have need of this familiar favorite.

Ingredients

1 whole cut up fryer chicken (plus one sweet husband to do the cutting up)
6 quarts water
3 carrots, diced
4 stalks celery including leaves, diced
1 medium onion, diced
1 teaspoon salt
1/2 teaspoon turmeric
1/2 teaspoon white pepper
1/4 teaspoon ground thyme
1 teaspoon parsley flakes
16 ounces frozen egg noodles (Although I wasn't feeling like going to the store, so this time we just used regular spiral-y noodles.)

DIRECTIONS:
Cover chicken in water. Bring to a boil, then reduce heat to low. Simmer covered for 30 minutes.
While cooking chicken, dice celery, and onions and slice carrots. Be sure to use the celery leaves, too!



Remove chicken from pot. With two forks, remove as much meat from the bones as you can, slightly shredding meat in the process. Return bones and skin to broth and simmer on low, covered, for 45 minutes.

Pour broth through a fine sieve to separate from bones and skin. Return broth to pot with carrots, celery, and onions, followed by the herbs and spices. Stir to combine and simmer for ten minutes to meld flavors.

Increase heat and add frozen egg noodles and chicken. Cook for 8 to 10 minutes.

Serve hot!

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