After having a bought with the worst food poisoning of my life yesterday and the weather turning chilly for fall, chicken soup is on the menu! So easy to make and so delicious!
Tools you'll need
Big soup pot
Cutting board
Scissors
Veggie knife
Veggie peeler
Pasta pot
Collander
Ingredients
1 whole fryer chicken (roasters are ok, but tend to make a greasier soup) Remove the giblets
5 large carrots peeled and sliced in 1/4"-1/2" slices
2 Leeks sliced
1-2 Large onions peeled and sliced
4 large stalks of celery with leaves sliced
1 28-oz can of whole tomatoes
4-5 large potatoes peeled and cubed
1-2 tsp garlic powder
3-5 tsp salt
2-4 Tbs parsley
pepper to taste
Fresh rosemary and thyme (maybe 4-5 sprigs or more each)
Water
2 Bay leaves
1-2 bags kluski noodles
Instructions:
Cut open the whole chicken with the scissors, remove from the package, and remove the giblets if it came with them. Discard the packaging and giblets. rinse the bird and put in the bottom of your soup pot.
Wash the carrots and celery. Peel the carrots and slice off each end before slicing into bite-sized pieces. Then, pull the leaves off the celery head and put in the pot. Chop off the white end and the leaves end of the celery and slice the stalk. For the leeks, slice off the root end and the green top. Slice the stalk into 1/2" pieces and soak in a pool of water. Leeks tend to harbor dirt inside the layers, so soaking them helps that grit come out. Peel and slice the onion(s). Add all veggies except the potatoes (don't peel them yet!). Open the can of tomatoes and add the tomatoes and liquid to the pot. Add the bay leaves. Fill the pot until all contents are submerged by about an inch. Place on the stove top, crack a lid, and place on medium/medium-low. Let the soup come to a boil for a few minutes, then lower to a simmer (medium-low/low) and let simmer for a few hours. The broth should be a nice golden color with a redish hue from the tomatoes. Taste the broth after a few hours. If it is bland, add salt. I usually start with 4 tsp myself. If it's too salty, don't worry too much, when you add the potatoes, they'll absorb it.
About 45 minutes prior to wanting to serve, peel and cube the potatoes. I recommend pulling the chicken out of the pot if possible to debone it and add the meat back in. Be careful not to let it cook in the soup for too long or it'll just fall apart when you try to remove it. It isn't the end of the world if you don't, you'll just have to be extra careful you don't eat a bone when you serve it. Drop the potatoes into the soup. Boil salted water for the noodles. Cook the noodles to your desired doneness and drain them in the collander. Rinse with cold water to prevent them sticking and continuing to cook in the colander. When the potatoes are soft when pierced with a fork, the soup is ready to eat! Just a quick note... when re-heating left overs, the potatoes will sometimes absorb a lot of liquid. Add a little water and heat if there's not a lot of broth. The water will help draw the liquid broth back out. Don't add too much, just a little! Mangia!
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