chicken noodle soup
You can use leftover chicken or fresh chicken with this recipe. I've done it with whole leftover chicken and with flats of fresh raw chicken.
The amount of spices is to taste, the portions below are just rough estimates. For a while I put A LOT of bouillon in. Then in a batch in 2015 I ran out of bouillon while seasoning and instead finished with adequate salt. That batch came out fine indeed with less bouillon. I noticed I could taste the other flavors more.
I've put in mushrooms too, it tasted fine.
chicken
1/4 large yellow onion
4 - 6 sticks celery
3 - 6 carrots
1 potato
spaghetti noodles
5 cloves garlic
several bay leaves
1/8 tsp sage
1/2 tsp thyme
1/3 tsp oregano
salt to taste
pepper to taste
water
chicken bouillon
1. Put the chicken in a pot. If using raw chicken remove the skin, otherwise it will add too much grease to the soup. And rubbery boiled chicken skin does not taste good, you don't want that in soup. Fill the pot with water. Add in the spices. Mince or crush the garlic and add it in. Turn the heat to medium-high and set it to boil.
2. Once the water is at a rolling boil, reduce the heat to medium-low and put the lid on. Let the meat simmer for a bit. Longer for raw chicken, less for leftover cooked. Stir occasionally.
3. Chop all the vegetables up while the chicken simmers.
4. After the chicken has cooked for a while remove the pot from the heat. Sweep the water with a large slotted spoon. Place all the chicken pieces in a bowl. Let them cool and then sort and chop the meat, removing all undesireable pieces and bones.
5. Add all the chopped vegetables. Replenish the liquid level if needed. Bring the soup back to a rolling boil, then reduce the heat to medium-low again and let it simmer with the lid on for 10 to 20 minutes or so. Stir occasionally. The cook length depends on how small you chop your vegetables. Keep in mind there is going to be one last boil for the noodles, so you want to make this a shorter cook time as the vegetables will continue to cook with the noodles.
6. Turn the heat back up to medium-high again and bring the soup back to a rolling boil. Toss in broken up spaghetti noodles. Not too many. Cook for the length of time indicated on the noodle package instructions.
7. When the noodles are cooked add the chicken meat back in, season to taste, and remove from heat.
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