Chicken Noodle Soup

The Ingredients

Whole Chicken (I prefer NAE, if possible)
Whole, Unpeeled Carrots (8)
Celery Stalk (1)
Large Yellow Onion (1)
Green Onions (1 bunch)
Shallot (1)
Minced Garlic
Fresh Parsley (1 bunch)
Maple Syrup
Chicken Broth 32 oz (2)
Celtic Sea Salt
Coarse Black Pepper
Extra Wide Egg Noodles (1 bag)

The Recipe

There really is nothing quite like a great bowl of chicken noodle soup on a cold Autumn day…or when you’re not feeling so well. This recipe became an instant family favorite, mostly because I always follow two very important rules:

First, I use large ingredients as much as possible. I’ve mentioned this before, considering that it is integral to how I prepare my Boston Lager Beef Stew. Larger ingredients produce a combination of flavor and texture that isn’t paralleled by anything that comes out of a can.

Second, I poach an entire chicken, which I will then shred as a part of the preparation process. I use a similar process to prepare the stock for Pho because the flavor in the resulting broth can’t be faked.

Here we go…

Place the chicken into a large stock pot along with both boxes of Chicken broth. Fill the remainder of the pot with water until the combination of water and broth barely covers the top of the chicken. Add coarse black pepper, Celtic sea salt, minced garlic, minced shallot, and fresh parsley.

Bring to a boil, then reduce to a simmer. Cover and poach the chicken for about an hour, making sure that the internal temperature reaches 165 degrees (f).

While the chicken is poaching, chop the remaining vegetables and place in a large bowl. You’ll need to peel the skin from the carrots, which is time consuming. However, freshly peeled carrots make all of the flavor difference in the world. Set aside for later.

Once the chicken is fully cooked, remove the chicken to a cutting board and pull the meat from the carcass. Return the carcass to the broth and simmer for another 15 minutes. You can skip this part, but the flavor profile will suffer as a result.

Remove the broth from the stove and strain through a fine strainer to remove the large ingredients, discarding the carcass in the process. Once strained, return the broth to the stock pot and return the stock pot to the stove.

Return the pulled chicken to the stock pot, along with the egg noodles and the vegetables that were prepared earlier. Extra wide egg noodles compliment the larger chopped vegetables quite well. Simmer for as much time as you have…about 20 minutes is normally enough to adequately soften the noodles and vegetables.

Garnish with some chopped parsley and serve together with a crusty bread.

Pro tip: Most likely, you saw the maple syrup in the ingredients list. For a wonderful flavor, add a dash to the broth once the carcass has been removed. Everyone will love your soup, and no one will know why.

It’s the maple syrup.

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Published by Matthew Scraper

Marathoner | UMC Minister | Veteran Sniper | Fiercely Cherokee

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