Chicken Noodle Soup

omemade chicken noodle soup has magical healing powers - it can cure colds, ease sore throats, and satisfy a sick but hungry tummy. The secret might just lie in the chickeny infrastructure's contribution to the stock. Regardless, this is a soup you're sure to love.



Chicken Noodle Soup
2 T vegetable oil
1 large yellow onion, chopped
2 cloves garlic, minced
2 large celery ribs, sliced
2 large carrots, sliced
10 C chicken stock (recipe follows)
4 C boiled chicken, cubed
8 oz dumpling-style egg noodles (dry wt.)
salt and pepper

Heat oil in 3 qt stock pot over medium heat. Sautee onion, garlic, celery and carrot until carrots soften slightly, about 10 minutes. Meanwhile, boil pasta and drain. Add stock to pot, along with chicken and pasta. Heat to simmer, seasoning to taste.

Chicken Stock
1 4-lb whole chicken, cleaned
2 ribs celery, chopped into thirds
2 carrots, chopped into thirds
1 large parsnip, cleaned and halved
1 bunch fresh parsley
1 head garlic, halved crosswise
1 large yellow onion with skins on, quartered
2 T salt
2.5 qt water




Combine all ingredients in a 3 qt stock pot, bring to boil. Reduce to simmer. After 1 hour, remove chicken. Once cool enough to handle, remove skin, fat and bones from chicken meat; return skin, fat and bones to stock and simmer 3 more hours. Strain solids and transfer stock to glass or Pyrex bowl; refrigerate overnight. Remove fat solids before using. Makes about 10 cups.