Tuesday, April 24, 2012

Chicken Noodle Soup

I know Summer is fast approaching, but this rain has me in comfort food mode.  This recipe is a little more involved, but is our all time favorite chicken noodle soup!  It is worth the extra work and great for those rainy days.  This recipe makes 12 servings.

1 gallon water
4 boneless skinless chicken breasts
1 large onion, peeled and halved
3 bay leaves
10 whole black peppercorns
2/3 bunch celery, leaves reserved
1/4 cup chicken bouillon powder
1 lb carrots, peeled and sliced
1/3 bunch celery, chopped & leaves reserved
1 8 oz pck dry egg noodles

- Place chicken in and water in a large pot over high heat and bring to a boil.  Reduce heat, cover and simmer, skimming fat as needed, 30 minutes.
- Place halved onion, bay leaves, peppercorns, and whole celery in the pot with chicken and simmer, covered 1 hour.
- Strain broth and reserve chicken.  When chicken is cool enough to handle, cut or shred meat into bite-size pieces.
- Return strained stock to pot over high heat, and stir in chicken bouillon, chopped celery and chopped carrots.  I usually buy a 1 lb bag of baby carrots (not the petites) and give those a rough chop.  Bring to a boil then reduce heat, cover and simmer 20 minutes, or until carrots are tender.
- Cook noodles separately according to package.  I do this so I don't loose all my good broth. Chop celery leaves and stir into pot with the cooked noodles.  Stir in chicken and heat until chicken is warmed through, about 10 more minutes.

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