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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.
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Serves 8