f
Califonia Bountiful
Home | Contact Us

Recipe

Main Dish






Farm Fresh chicken noodle soup

Courtesy of Stanford Hospital & Clinics Farm Fresh with Jesse Ziff Cool


Print Recipe

To print this recipe, choose a print size:

3x5
4x6
8.5x11

Ingredients

1 whole chicken, about 3 1/2 to 4 lb.
1 large onion, peeled and cut into large pieces
2 celery stalks, cut into large pieces
2 carrots, peeled and cut into large pieces
3 to 4 parsley sprigs
2 to 3 dill sprigs
2 to 3 thyme sprigs
1 rosemary sprig
1 bay leaf
5 peppercorns
3 to 4 quarts water
6 oz. cooked noodles (approximately)
Salt, to taste

Instructions

Remove liver, gizzards and heart from chicken; discard. Wrap chicken securely in cheesecloth and put in a large pot. Add vegetables, herbs and peppercorns and cover generously with water. Cover pot and simmer over low heat for 1 1/2 hours, skimming off foam from time to time.

Prepare a large bowl with ice water. Remove chicken and put into the ice bath to cool. Remove meat from chicken and set aside. Put bones and skin back into simmering pot. Continue simmering over low heat for another 2 hours.

Strain broth through a fine mesh strainer and cool broth to room temperature. Pick out vegetables if you want to add them to your soup. Refrigerate strained liquid overnight. Skim off fat when soup is completely chilled. Reheat and add chicken meat and cooked noodles. Season with salt to taste.

Serves 6 to 8



Follow us on: Facebook Twitter YouTube Pinterest Pinterest