Homemade chicken noodle soup
Hey guys! We are back for another fit Friday. This week we are going to make a homemade chicken noodle soup, using a whole chicken to make our own stock as well. This is another healthy meal that is easy to prepare. Homemade chicken stock is packed with nutrients like collagen, gelatin and amino acids. These support gut health, joint health, and overall immunity. The only thing we did not do homemade was the egg noodles. I was hoping to make homemade egg noodles for this recipe as well as they are really easy to make but I did not have time, volleyball ran over lol. So let’s get into it.
Stock:
One, approximate 4 pound cut up chicken cut into breasts, thighs, wings, and legs
2-3 carrots cleaned and cut into chunks
3 celery stalks cut into chunks
1 onion cut into quarters, peel on is ok
4-5 garlic cloves cut in half peel on
4 springs of fresh thyme (or 1-2 teaspoons dried)
10 whole peppercorns
Start by cutting the chicken into parts (breasts, thighs, wings, and legs). Then remove breast and thigh meat. Place in bowl, cover with plastic wrap and place in freezer until needed.
Place the breast and thigh bones along with the legs, wings, and back in a large stock pot. Cover with water. Bring to boil and boil for 3 minutes to parboil bones. After 3 minutes drain the bones and rinse.
Return to the bones to the stockpot and add the onion, carrots, celery, thyme, garlic, and peppercorns. You can add other herbs as well. Feel free to play with the stock recipe. Add 3 quarts of water, enough to cover the contents with a couple inches of water and bring to a boil. Once boiling, simmer partially covered for two hours.
After 2 hours, strain the stock into a bowl. Rinse the stockpot. Discard the bones, vegetables, and herbs. The meat from the bones will be mostly tasteless at this point but you can use the meat for dishes with a lot of seasoning that do not require the chicken to have much flavor.
Return the stock to the stockpot and salt and pepper to taste.
Soup:
Chicken meat from breast and thighs
3-4 carrots cleaned and cut into 1/4 inch rounds
3 celery stalks cleaned and cut into 1/4 inch rounds
8-10 ounces egg noodles
Salt and pepper to taste
Fresh parsley to finish
Bring the stock to a boil and add the carrots and celery. Reduce heat to a simmer and continue to cook for 20 minutes. Add the chicken from the breast meat and thighs from earlier. Cook until cooked through. Add the egg noodles and cook until al dente.
Serve with warm bread and add additional salt and pepper to each individual’s taste.
