Farm Fresh chicken noodle soup
Courtesy of Stanford Hospital & Clinics Farm Fresh with Jesse Ziff Cool
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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
3 to 4 quarts water
6 oz. cooked noodles (approximately)
Salt, to taste
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