Loaf and PsalmA journal from an improving homemaker

Sunday Table · Autumn and winter

Chicken Noodle Soup

A whole chicken simmered for the broth, then fresh egg noodles at the end so they do not turn to paste.

2 hours · Serves 6 · About 10 cups

A bowl of chicken noodle soup with wide noodles and carrots

“He gives food to every creature.”

Psalm 136:25

Ingredients

  • 1 whole chicken, about 4 pounds
  • 12 cups water
  • 1 onion, halved
  • 3 carrots, 1 left whole and 2 sliced for the bowl
  • 3 celery stalks, 1 left whole and 2 sliced
  • 2 bay leaves
  • 2 tsp fine salt, plus more to taste
  • 1 tsp black pepper
  • 1 batch of homemade egg noodles, uncooked

Method

Making Chicken Noodle Soup: Put the chicken, water, onion, the whole carrot, the whole celery stalk, the bay, salt, and pepper in a…
Put the chicken, water, onion, the whole carrot, the whole celery stalk, the bay, salt, and pepper in a…
Making Chicken Noodle Soup: When the chicken is cool enough to handle, pull the meat from the bones. Discard the skin and bones, or…
When the chicken is cool enough to handle, pull the meat from the bones. Discard the skin and bones, or…
  1. 1

    Put the chicken, water, onion, the whole carrot, the whole celery stalk, the bay, salt, and pepper in a large pot. Bring it to a simmer. Skim the foam. Do not let it boil hard.

  2. 2

    Simmer, partly covered, 75 minutes, until the thigh meat pulls from the bone and is well past done. Lift the chicken out. Strain the broth. Discard the spent vegetables and the bay.

  3. 3

    When the chicken is cool enough to handle, pull the meat from the bones. Discard the skin and bones, or save the bones for a second broth. Return the broth to the pot and bring it back to a simmer.

  4. 4

    Add the sliced carrot and celery. Cook 8 minutes, until they are tender. Add the egg noodles and cook until they are tender, usually 3 to 6 minutes. Stir the chicken meat back in to heat through. Taste for salt.

From the kitchen

  • Noodles drink broth as they sit. If you are keeping leftovers, cook the noodles in a separate pot and add them to each bowl.
  • The chicken is long past 165°F by the time the broth is done. You are not looking for a just-done breast. You are looking for broth.

My note

Kept on this device, beside the recipe, for the next time you cook it.

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