Name: Chicken Soup
Prep time: 20 min
Cook time: 90 min
Ingredients: 3½ lb Whole Chicken (Cut); 3 Stalks Celery (Chopped, with leaves); 2 Carrots (Chopped); 2 Onions (Halved and Peeled); 12 Black Peppercorns; 1 T Parsley; 2 Bay Leaves; 2 t Salt

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Chicken Soup

Prep Time20

Cook Time1 30

Course: Soups And Stews

Cuisine: American

Servings: Servings

Calories: 450kcal

Equipment

Stock Pot

Ingredients

Chicken and Broth

3½ lb Whole Chicken Cut
3 Stalks Celery Chopped, with leaves
2 Carrots Chopped
2 Onions Halved and Peeled
12 Black Peppercorns
1 T Parsley
2 Bay Leaves
2 t Salt

Instructions

Chicken and Broth

Add all the Chicken and Broth ingredients to a stock pot
Add enough cold water to cover by 1-2 inches
Bring to boil, then reduce heat to low
Simmer until chicken is tender and falling off bone (~90 Minutes)
Remove pot from heat and let cool just enough to handle the chicken
Move chicken to a large bowl and continue to simmer the broth and reduce it a bit so flavors concentrate
Strain broth through colander lined with cheesecloth
Vegetables can be pulled from solids and added to a vinaigrette
Refrigerate chicken and broth, separately for 8 hours (and up to 3 days)

Soup

Separate chicken from the bone, discard bones and skin
Use two forks to shred the chicken
Skim fat from top of broth and set aside
Place 3T of the fat in a soup pot, add onions, carrots, and salt
Cook 5 minutes (do not brown, just soften a bit)
Add broth the pot and heat to a simmer
Add noodles and simmer until they are tender (~8 minutes)
Add chicken meat
Add salt, pepper, and more chicken fat to preferred taste and texture.

Nutrition