Nothing soothes away winter chills and ills like a steaming bowl of chicken noodle soup. If the soup is made with Homemade Chicken Broth, Homemade Egg Noodles and fresh, local ingredients, all the better.
Note: Clean leek throughly to avoid gritty soup.
Note: If making broth from scratch, use a whole chicken to make the broth. Bring water to a boil, simmer for 30 minutes, and remove chicken. Let sit until cool enough to handle and shred meat from bones. Return bones to pot and continue making broth. Reserve 2 cups shredded chicken for soup; save remaining chicken for another use.
Ingredients:
- 8 cups chicken broth, divided
- 2 stalks celery, thinly sliced
- 1 leek, white and light green parts thinly sliced
- 1 carrot, diced
- 2 cups shredded chicken meat
- 8 oz. egg noodles
- Salt to taste
Preparation:
- In a large soup pot over medium-high heat, warm 1/4 cup chicken broth. Add celery, leeks, and carrots. Cook, stirring occasionally, until vegetables are softened, about 5 minutes. Add remaining broth. Bring to a boil. Reduce heat to a simmer and cook, undisturbed, until vegetables are tender, about 10 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Cook noodles until tender to the bite. Drain and set aside.
- Add chicken to soup and cook until heated through, about 2 minutes. Add cooked noodles and cook until heated through, about 1 minute. Add salt to taste. Serve hot.
Makes 6 ample servings of Homemade Chicken Noodle Soup.
