I made a big pot of Chicken Noodle Soup last night, and wow, it was good! I've never been one to stick to a recipe- I like to change it up and try to improve it. This is one I think I have to document because it was just perfect. The rich flavor comes from the roasted chicken.
1 whole chicken (about 3.5 lbs) - cut up
2 Tbsp olive oil
Seasoning salt and pepper to taste
12 cups water
4 large carrots (peeled and sliced)
4 large celery ribs (sliced)
1 large onion (chopped)
1 32 (oz) package of frozen egg noodle or dumplings
1 lb fresh green beans (snipped and sliced)
1 tsp sage
3/4 tsp minced garlic (dried or fresh)
3/4 tsp rosemary leaves
3/4 tsp thyme leaves
1/2 tsp ground black pepper
1 tsp parsley flakes
Place a 12-quart stock pot over medium high heat. Add the olive oil, and when heated, add the chicken. Sprinkle heavily with seasoning salt and pepper. Allow pieces to brown - turn after about 10 minutes and brown the other side. Once the pieces are browned, add the water and spices. Cover and cook for about 20 minutes - make sure the water boils steadily.
Strain the broth through a strainer to remove the chicken and any bones or skin that have separated.
Add the broth back to the pan. Set the chicken aside to cool so the skin and bones may be removed.
Add the carrots, celery, onion, and green beans to the stock. Taste the stock and add additional seasoning, if required. Return to a boil. Cover and cook until the veggies are tender.
Remove the skin and bones from the cooled chicken and break it into bit sized pieces and add to the soup.
Add one 32 oz package of frozen egg noodles or dumplings and let cook at a rolling boil for another 15 minutes.
By browning the chicken first, the broth was a really nice golden brown and had a wonderful roasted flavor. Sooooo good!
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