Danette’s recipe for her chicken soup:
- 1 whole antibiotic, hormone-free chicken
- 1 whole onion
- 1 bunch of celery, with plenty of leafy greens
- 6 to 8 carrots
- 1 bay leaf (dried or fresh)
- 2 whole pieces of clove
- 2 to 4 cloves of fresh garlic (depending on tastes)
- 1/2 bunch of fresh parsley
- Kosher salt to taste
- Freshly ground pepper to taste
- A 14.5 ounce can of stewed tomatoes (optional)
- A bag of Egg noodles (Danette likes no-yokes because they’re lighter)
- Fill a large pot with enough water to just cover chicken.
- Cover and turn heat on high
- In the meantime, wash, peel and cut carrots and celery and cut into large chunks. Be sure to include the leafy parts of the celery which adds a lot of flavor
- Peel onion and leave it whole
- Stick one piece of a whole clove into each end of onion
- Just before water comes to a boil, lightly salt
- Skim foam off the top with a slotted spoon
- Once water comes to a full boil, add all vegetables except the stewed tomatoes, parsley and garlic
- Return to a boil, then lower to a simmer and let simmer for 2 hours.
- If using, add stewed tomatoes and let simmer another 1/2 hour
- Remove chicken from pot into a separate dish
- Add garlic and parsley to broth and season with more salt and black pepper if needed
Serving: At this point, the soup is ready to serve. All you need to do is cook your noodles according to the directions on the packaging. To serve, put noddles and pulled chicken in bowls, ladle soup over top. Will provide approximately 8 to 12 cups (8 ounce) depending on the size of the pot and amount of water added.
Available in quart sizes. See Chicken Soup.