Excellent Chicken Noodle Soup

[Kim Shook]

Excellent Chicken Noodle Soup

This is my most successful chicken soup recipe ever. This was delicious – rich, tasty, chicken-y and a great mouth feel. It is another one of those recipes that is VERY inexact. Mostly a set of directions. You do it by taste, but really it’s very, very easy! The best way to make this is to begin the day before you want to serve it. Make the stock and the chicken the first day and then just put the soup together the day of the meal.

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Whole chicken(s), cut up

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Carrots

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Onions

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Celery

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Poultry seasoning

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Salt & pepper

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Tomato paste

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Olive oil

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Chicken broth

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“Better Than Bouillon” chicken flavor, optional

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Carrots, sliced and cooked

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Kluski egg noodles, cooked

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Parsley

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Preheat the oven to 350 degrees. Put the chicken back, neck, wings and gizzards into a roasting pan with the roughly chopped vegetables. Sprinkle with salt, pepper and poultry seasoning. Make a slurry of tomato paste and olive oil and drizzle over the chicken and vegetables. Toss to coat. Roast until the ingredients are browned, tossing occasionally (this took about 45 minutes). Put everything into a stock pot. Deglaze the roasting pan with broth and add the liquid to the pot. Add enough broth to cover the ingredient by at least two inches. Set on very low heat.

Bring the contents of the pot to a simmer VERY, VERY slowly. Skim off the impurities as they rise to the top. Keep the stock at a VERY gentle simmer for three hours, adding broth, if necessary, to keep the liquid level above the solids. When done, cool, strain out the solids and defat (defatting is MUCH easier if you just refrigerate it after straining and use it the next day).

Using this stock, simmer the rest of the chicken pieces until done. Cool the pieces, remove meat and cut into bite sized pieces. Let the stock cool enough so that you can defat again (one of those large glass fat separators is invaluable at this point!). Taste the stock at this point and adjust the seasonings. I added some of the “Better Than Bouillon” at this point – it is really good stuff and enriches the stock without adding a chemical or salty taste like bouillon does. Add the chicken pieces, cooked carrots, parsley and noodles to the stock. Heat and serve!

Keywords: Soup, Chicken

( RG1936 )