Chicken Noodle Soup

Ingredients

   For the Broth:
   12  cups  cold water
   1  tablespoon  whole black peppercorns
   One large chicken whole broiler or parts, or just breasts, or just dark meat, or just wings, whatever you have, but it is best to use a whole chicken. (Put aside the gizzards for other recipes if they pack innards inside the chicken where you by it).
4  chicken leg quarters, skinned
   3  celery stalks, sliced
   2  medium carrots, peeled and sliced
   2  bay leaves
   1  large onion, peeled and cut into 8 wedges

4-6 stalks of celery, cut how you like- I use the inner parts but any parts are fine including the leaves
4-8 carrots(depending on size and how sweet you want the soup. I like lots), cut how you like.
one large onion... type is not critical, cut how you like. If you have smaller ones, use more.

1/4 teaspoon thyme
1/4 teaspoon basil
1/2 teaspoon chopped fresh rosemary
1, 15-ounce can diced tomatoes

Home-made noodles
1/2 cup chopped fresh parsley
Salt
Pepper


WILL TRY, BUT HAVEN'T YET
Fresh dill or if necessary, dried dill. This will be to taste.
3/4 cup frozen peas
3 large cloves garlic, minced
1 cup small pasta (such as elbows or shells)

Description

This reheats as well as when it is fresh. It might gel in the fridge but instantly turns back to soup in the microwave or stovetop.

Rating

Recipe Rating based on a scale of 1-5:
5 Favorite

Procedure

Use a large soup pot, enough to place the chicken in, cover it in water and still have 1/4-1/2 of the pot available.

High heat until boiling, cover, lower to simmer, and allow to simmer for an hour to 90 minutes (according to size of chicken).

After that, take out chicken, place in large bowl and let cool for a little while (about 15 min - 1/2 hour), and start removing skin, meat, etc. Place skin and all bones back into the stock and allow to simmer (low flame) for another hour. The meat can be cut into small pieces and placed in the fridge until later.

After an hour, turn off heat, place large soup pot in sink, use large strainer and strain from current pot into new pot. Place on stove top on low heat, allow to settle (about 10-15 minutes) and skim off fat from top using soup or whatever works for you.

Put in celery, carrots, onion(s) and raise heat to medium-low. Allow to cook covered for about 30-45 minutes.

Now put in the chicken pieces that were set aside earlier, thyme, rosemary, basil, and tomatoes, and bring back to a boil. Carefully place in the raw,home-made noodles and stir gently to distribute through the soup. Add the parsley and any optional herbs, cover, and simmer until noodles are done, about 15 minutes. Shut off heat and allow to sit for about 10-15 minutes before serving.

Yield

Approximately 12 cups

Date

January 27, 2008

Source

Combination of the following
http://suzette.typepad.com/the_joy_of_soup/2004/01/grandma_sophies.html
Grandma Sophie's Chicken Soup
&
http://www.cullmantimes.com/features/local_story_033184038.html?keyword=topstory
Quick chicken soup
&
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1918520

Prep Time

All day; about 7 hours intermittently

Cook Time

All day; about 7 hours

   *

     Dumplings:
   * 4.5  ounces  all-purpose flour (about 1 cup), divided
   * 1  teaspoon  baking powder
   * 1/4  teaspoon  salt
   * 1/4  cup  chilled butter, cut into small pieces
   * 3  tablespoons  buttermilk
   *

     Remaining ingredients:
   * Cooking spray
   * 1 1/2  cups  chopped onion
   * 1  cup  thinly sliced celery
   * 3/4  cup  (1/4-inch-thick) slices carrot
   * 3/4  teaspoon  salt
   * 1  tablespoon  all-purpose flour
   * 2  tablespoons  finely chopped fresh chives

Preparation

1. To prepare broth, combine first 7 ingredients in a large stockpot; bring to a boil. Reduce heat to medium-low, and simmer 2 hours, skimming as necessary. Remove chicken from broth; cool. Remove meat from bones. Shred meat; set aside. Discard bones. Strain broth through a sieve over a bowl; discard solids. Place broth in a large saucepan; bring to a boil. Cook until reduced to 6 cups (about 8 minutes).

2. To prepare dumplings, weigh or lightly spoon 4.5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife. Combine 3.4 ounces (3/4 cup) flour, baking powder, and 1/4 teaspoon salt; stir with a whisk. Cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Add buttermilk; stir to combine. Turn dough out onto a lightly floured surface; knead 5 times, adding remaining 1.1 ounces (1/4 cup) flour as needed. Divide mixture into 24 equal portions.

3. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add chopped onion, 1 cup celery, and 3/4 cup carrot to pan; sauté 4 minutes, stirring occasionally. Add broth and 3/4 teaspoon salt; bring to a boil. Reduce heat, and simmer 20 minutes or until vegetables are tender. Drop dumplings into pan; cover and cook 10 minutes or until dumplings are done, stirring occasionally. Remove 1/4 cup liquid from pan; stir in 1 tablespoon flour. Return chicken to pan. Add flour mixture to pan; bring to a boil. Cook 1 minute or until slightly thick, stirring occasionally. Remove from heat; stir in chives.