Nani's Chicken Noodle Soup


Thursday, January 14, 2010

How To Make Perfect Chicken Noodle Soup

Nani's Chicken Noodle Soup:

I know, it really sounds like I am boasting... sorry! But you too can make a chicken noodle soup that is more delicious than you can imagine. There are a few old time secrets that can turn a good soup into one that makes the angels sing. And I can't wait to share them with you.

2-3 lbs. chicken backs, wings, necks and thighs with skin (any combo) A turkey or a couple of chicken
  carcasses can be used. When using chicken carcass, add additional chicken pieces such as backs or wings.
4-6 quarts water- or enough water to cover chicken, plus 2-3 inches
mirepoix: combo of onions, carrots and celery
   2 onions, skins on and quartered
   3 carrots, peeled, cut into 3-4 pieces
   3 celery ribs, cut into 3-4 pieces
2 TBS salt
6 peppercorns or more
bouquet garni- bunch of parsley and thyme tied together + 2 bay leaves
1 onion, peeled and chopped into small pieces
6 carrots, peeled and cut into 1/2 inch rounds
4 celery ribs, cut  horizontally if thick and cut into 2 inch pieces
3 medium potatoes, peeled, and cut into bite size pieces
2 boneless skinless chicken breasts, cooked and cubed
3-4 TBS chicken bullion
2-4 TBS fresh parsley, chopped
2 bags very thin egg noodles

Put chicken and water in a very large pot over medium heat.  Add mirepoix, salt and peppercorns.  Bring pot to a simmer, DO NOT BOIL. Skim scum off the top of soup as it develops. *This is a very important step- it will give you a clearer soup. Simmer for 2  hours uncovered.
In a seperate large pot, bring water to boil, add salt. Cook thin egg noodles  according to package directions. Drain and set aside.

Using a "spider", or large slotted spoon scoop out all chicken and vegetables into a large bowl and then discard. Make sure you get it all.  * Do not use these veggies and chicken when serving soup, they have given all of their flavor to the broth.

Taste broth. *If needed add bullion. Be bold! You should have a very full bodied, chicken broth.

Bring soup back to a simmer and add chopped onion, carrots and celery. *Using new veggies gives a second layer of fresh veggie flavor, and taste delicious to eat in your soup.

You can also add boneless chicken and cook in broth at this time. Simmer for 20-30 minutes. Remove chicken when fully cooked and set aside to cool.

Add potatoes, and cook until tender 15-20 minutes.  While potatoes are cooking cube chicken. When potatoes are tender add chicken and 3 TBS minced parsley and simmer for 5 minutes. *Using fresh parsley at the very end of cooking enhances the fresh flavor.

To Serve:
Add noodles (as much as you like in your soup) to a wide soup bowl. Ladle hot soup over noodles.
Serve. Yummy!