I come from a mother who made a lot of stuff from a box. It wasn’t until I got married and moved to Wisconsin that I learned to make things from scratch. (Thank you Joyetta Nett..RIP)
My ex mother-in-law made the best homemade chicken noodle soup ever. It’s a little hard to go back to the soup in a can after having this. When it’s made with the best organic vegetables anyone could ask for (courtesy of HighCross Farm), it’s even better.
Chicken Noodle Soup
- 1 fryer chicken, giblets removed
- 2 bay leaves
- S & P to taste
- 1 medium sized onion
- 5 carrots, 2 for the stock, 3 for the soup (cut those into rounds)
- 4 stalks of celery, 2 for the stock, 2 four the soup (cut into smallish pieces)
- 2 large russet potatoes diced
- pasta of your choice
Place your clean and dried chicken into a large dutch oven and cover with water. Add bay leaves, chopped onion, 2 carrots that have be roughly chopped and 2 stalks of celery that have been roughly chopped. (I leave the carrots, onion, and celery in large pieces so they are easy to get out when the chicken is done cooking). Bring chicken to a hard boil. Lower heat until you have a soft boil and let chickent poach for about an hour (or until the meat starts to pull away from the bone). The water will get low due to evaporation, go ahead and add more, it will not take away from the flavor of the soup. Infact, once the chicken is done you will find that that broth is concentrated in flavor. Awesome
Take the chicken and stock vegies out of the pan…let the chicken cool while you chop your soup vegies. Add your carrots to the stock first (they take the longest to cook), then celery, then potatoes. Take the meat off of the chicken and shred into soup. Add pasta, salt and pepper, and you are done. Be careful, it is extremely hot. As tempting as it may be to tear into it right away, let it cool in the bowl for a while first.
This makes quite a bit of soup. I recommend placing a good lot of it into a large freezer bag and store away for a cold autumn or winter’s day.