Friday, August 27, 2010

Chicken Noodle Soup

Mark and I are both sick at the moment (I'm on the mend, but Mark is still pretty sick), so it was the perfect time to make my mom's famous chicken noodle soup.  It was so good!  It really hit the spot!

  • Whole Chicken
  • 1 brown onion, chopped
  • 3-4 celery stalks, chopped
  • 3-4 carrots, chopped
  • Salt and Pepper
  • 3 fingers full of Tarragon
  • 3 fingers full of Parsley (fresh is best)
  • Parmeson cheese (optional)
  • Extra chicken stock (optional)
  • Rice or noodles
 What you do:
  1. Put a whole chicken in a large pot.  Cover chicken with water and turn heat on medium.
  2. Add the carrots, celery, onion, Salt + pepper to taste (you need a lot of salt for flavour!), tarragon, parsley, and 1 tblsp parmesan cheese.
  3. Add more chicken stock if you would like a richer stock. 
  4. Bring to boil, then simmer with lid on (or a little less than a simmer) for about an hour.
  5. Cook rice or noodles in a separate pot
  6. Strain soup into a big bowl
  7. Take chicken out and cool then remove chicken from bone (shred with a fork).
  8. Put chicken back into stock, add some of the rice or noodles and reheat if cold
  9. I serve it with a little more parmesan cheese sprinkled over the top. (it’s better than adding salt)
  10. ENJOY! 

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