Sunday, 19 December 2010

Homemade Chicken Noodle Soup

Since cold season has hit we've been eating even more soup than usual.

One favourite is Chicken Noodle Soup. It's not too salty and definitely not spicy, but it still warms you up; it's comforting and yummy.

The following recipe is one that I've put together over the last few years. I tend to make a huge pot so that I can freeze some for later.

Chicken Noodle Soup:

Cooking the chicken and preparing the broth:

Place 2 stewing or frying chickens in a large pot and add enough water to cover them. Add large chunks of carrot, celery, onion and garlic. If necessary add some more water to cover.

Allow to cook on medium heat until the chicken has cooked.

Reserve the broth, discard the vegetables and allow the chicken to cool. 

Making the Soup:

Debone the chicken and cut it up. Put the cut up chicken into the broth.

Add newly diced carrots, onions, celery (about 2 cups each) and minced garlic (I add about 4 large cloves)

Add more water to cover the vegetables and chicken. I like a hearty soup, so I don't measure the water. I add according to the pot, with a bit extra for cooking the noodles and to factor in the water that will evaporate.

Add about 1 - 2 tbsp chopped parsley, 2 tsp chopped basil, 1 tsp tarragon. Stir in 3 - 4 tbsp pesto sauce

Cook on medium heat for at least 1 hour, until vegetables are tender. Add salt and pepper to taste.

Add 1 pkg fine egg noodles or thin egg noodles that look like angel hair pasta. Allow to cook until al dente.

Serve with crusty buns, or on its own.

This soup freezes and reheats well.

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