Chicken Noodle Soup Recipe

Chicken Noodle Soup Recipe

Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover about 3 quarts; too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to mediumlow and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; handshred the meat into a storage container.

Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

I read some of the reviews of this recipe before I made it. Bland seemed to be the theme. With that in mind I doubled the onions, garlic, thyme bay leaf in the recipe for the stock and in the actual soup. I tried not to add to much salt but realized that with the chicken and the pasta absorbing a bit of the salt, it would be necessary. I think I ended up with 2 tbsp of kosher salt by the time I thought it was good