We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Chicken Soup
Winter 2003
Look for plump, yellow-skinned chickens, not white skinny ones. The chicken meat can be used for salad or chicken pot pie or diced up and returned to the soup for serving.
Serves 8
One 4 lb (2 kg) chicken, preferably free range
2 lb (1 kg) backs and necks
2 large onions,unpeeled, cut in chunks
3 large carrots, cut in chunks
3 stalks celery, cut in chunks
4 cloves garlic, unpeeled
6 peppercorns
4 sprigs parsley
8 oz (250 g) egg noodles
Salt and freshly ground pepper
1. Cover chicken and backs and necks with water about 1-inch (2.5-cm) in large pot. Bring to boil. Reduce heat to low and skim the foam that rises to the surface. Add onions, carrots, celery, garlic, peppercorns and parsley.
2. Simmer soup for 1 hour maintaining a gentle simmer with some bubbles rising to the top. If you cook the soup on too high heat, it turns cloudy. After 1 hour, check the chicken and if the juices are clear, remove from soup pot. Cool a little, remove bones, discard skin and return bones to pot, reserving chicken for another use.
3. Simmer for 2 hours longer or until soup is filled with flavour. Strain, discarding bones and vegetables. Chill and remove fat.
4. Bring water to a boil in large pot, add noodles and cook for 7 minutes or until tender. Reheat soup, seasoning it with salt and freshly ground pepper. Serve soup with noodles and sliced cooked chicken, if desired.
LCBO.com
www.lcbo.com
Serves 8
